Cooking frozen dumplings, the most taboo boiling water in the pot, remember the 3 points, dumplings fresh and fragrant, do not show filling not broken skin. Hello everyone, welcome to Song Daisy's gourmet kitchen. Good to eat but dumplings, not only delicious, but also convenient and time-saving, breakfast boiled portion of dumplings, less than 10 minutes to eat; hungry at night, cook some dumplings as a midnight snack, much stronger than eating takeout. My family loves dumplings, so I make them when I'm not busy.

It doesn't take much time to cook the dumplings, but it's still a lot of work to make them, chopping, mixing, rolling out, and wrapping the filling, and you need a lot of utensils, and you have to wash them all after you've wrapped them. So, every time I make dumplings, I make a lot of dumplings, and except for one meal of freshly made dumplings, I keep the rest in the refrigerator to eat slowly.

Freshly wrapped dumplings are easy to cook, just boil water and cook, but frozen dumplings can't be boiled in the freezer. The skin of the frozen dumplings are freeze-dried, very brittle, directly into the boiling water, the dumpling skin is easy to rupture in the sudden heat, revealing the inside of the filling will not be delicious. Here are 3 tips on how to cook frozen dumplings, so that the dumplings don't break the skin, don't show the filling, and are fresh and tasty.

The first tip: frozen dumplings from the freezer out of the hard, some still stick together, then do not rush to the pot, and can not be placed to let it thaw, but put it on the faucet a few times, so that there are two advantages: 1, you can stick together in the separation of the dumplings; 2. you can quickly let the dumplings skin temperature rise from below zero to above zero, to facilitate the back to the cooking;

The second tip: You can't use boiling water to cook frozen dumplings, you need to use lukewarm water around 50-60 degrees and put 1 spoon of salt in the water. Warm water in the pot can let the dumpling skin with the water temperature slowly rise, not suddenly meet the heat without a buffer, add some salt in the water, the dumplings are not easy to stick, sticking is also one of the main reasons why the dumplings broke the skin Oh.

There are two ways to control the temperature of the water: 1) see a lot of small bubbles at the bottom of the pot, and 2) add a bowl of cool water after the water has boiled.

The third tip: People often say that they cook the skin of the dumplings with the lid on, and the filling with the lid off, but who's to say that they didn't cook the filling when they cooked the skin. When the pot boils again you have to uncover the lid, otherwise the soup is overflowing, and the boiling soup will make the dumplings collide with each other and break easily. At this time we will add some cold water to the soup and continue to cook, but do not be in a hurry, add too much cold water at a time, add cold water in 3 times, each time to add a small bowl. This way, the dumplings will be cooked through and taste better.

The cooked dumplings should be quickly fished out and filtered for a bit of water to plate, or else the dumplings will stick together and break the skin after a long time.