Why do you add cold water when cooking dumplings?

Dumplings are a kind of food loved by us Chinese, and we must eat them every year in the north. For us, dumplings are not only a food, but also a symbol of reunion and happiness. The process of making dumplings has always been a big project, and every step of mixing noodles, rolling skin, adjusting dumpling filling, making dumplings, and cooking dumplings requires mastery of skills.

Today we will talk about boiled dumplings.

There are many issues that need to be paid attention to when cooking dumplings, such as the problem of boiling under cold water or hot water, the problem of boiling with or without a lid, and whether to order cold water. Many people will order cold water 3 times when cooking dumplings, but there are also many people who feel that it is not necessary to cook dumplings with cold water. So should we order cold water when we cook dumplings?

Why some cold water? Let's take a look. Should you add cold water to boil dumplings?

Let's take a look at the correct method, so that the dumplings are strong and delicious and do not break the skin.

The reason why cold water is added when cooking dumplings is because when the water is boiled, the surface of the dumplings is ripe, but the filling of the dumplings inside is not yet cooked. If you let the water boil all the time, it is inevitable that the dumpling skin will be boiled after the dumpling filling inside the dumpling is fully cooked. Add an appropriate amount of cold water to stop the water from boiling, so that the dumplings can be cooked without breaking the skin.

This method has been passed down from a long time ago, and there is some truth to it. In the past, there was no gas stove to control the fire, so it was necessary to add cold water. However, in many modern cooking utensils, the size of the fire is controllable, and the purpose of boiling the water without boiling can be achieved without adding cold water.

So now everyone is free to choose, and it's okay to do without cold water, but you have to turn on a low fire.

In addition to adding cold water, adding a little salt when cooking dumplings can also effectively prevent sticking, and can also make the dumplings more strong and delicious. Also pay attention to boiling dumplings first boil the skin, and then cook the filling; Open the lid and cook the skin, cover the lid and cook the filling, first open the lid and cook the skin, and then cover the lid and cook the filling, so that the dumplings are not easy to break the skin, and they are very strong and delicious.

The reason for boiling dumplings with cold water is: reducing the viscosity of the dumpling soup in the pot, speeding up the heat conduction, and making it easier to cook the next pot of dumplings; After adding cold water, the dumplings are in a state of heat preservation, and the temperature is still rising, so that the different ingredients inside the dumplings are cooked at the same time as much as possible!

Adding cold water can make the dumplings heat more evenly, so that the dumplings will not be cooked on the outside and not cooked on the inside. Therefore, adding cold water several times can make the dumplings more cooked.

Because boiling dumplings in hot water will cause the dumpling skin to break. Therefore, boiling dumplings in cold water can protect the dumplings. Does not affect the texture and taste of the dumplings.

When cooking dumplings, add a little cold water to make the skin of the dumplings more chewy, and secondly, let the dumplings not break the skin. Adding cool water is a great way to help you master the heat.

Why do you add cold water to boil dumplings? Many people are ignorant of this, so if you want to open a dumpling restaurant, come and take a look.

When the water boiling of dumplings boils, add some cold water immediately, so that the heat of the water in the pot is reduced, less than the melting point of the water will stop boiling, the water in the pot will become more and more stable, avoid the impact of the dumplings, and prevent the dumpling skin from cracking. Naturally, there is not a lot of cold water added each time, and the ambient temperature of the water in the pot is only slightly reduced, which is not harmful to the endothermic reaction of dumplings. However, because the water in the pot is relatively high, the water will quickly boil again, if you feel that the dumplings are not boiling, you also need to add cold water until the dumplings are clearly cooked.

If it is a vegetarian dumpling, then it is still delicious without adding cold water, just cook it for a while, because the filling and skin of the dumpling are similar for a long time, if it is a meat dumpling, then you have to wait for the water to boil and add a little cold water, and then add a little cold water when you open it, because the boiling water is very easy to puncture the dumpling skin, and the filling inside is not very easy to cook, and after adding cold water, the temperature of the water is probably maintained around 90 degrees Celsius, so that the skin is not broken, and the filling is also very easy to cook. The original soup is turned into the original food, so adding an appropriate amount of cold water to the pot is just to drink a refreshing dumpling soup.

In the process of boiling dumplings, cold water must be added, because the dumplings cannot be boiled thoroughly after a boiling, and it is very easy to stew dumplings when they are constantly boiling, so they choose to add cold water to boil, and the dumplings are generally cooked by adding cold water three times. The correct way to cook dumplings is to put the dumplings into the pot after the water boils, in addition, it depends on whether they are fresh dumplings or frozen dumplings, if they are freshly wrapped dumplings, boil water into the pot, if they are frozen dumplings in the refrigerator, then put cold water into the pot, put the dumplings into the pot without covering the lid first, and then cover the pot after the water boils and cook gradually.

In the case of boiling, always keep simmering, the temperature of the water goes up quickly, and the dumplings will boil twice in the pot after a while, but the dumplings are not cooked at this time, so we have to add cold water to order, so that the water in the pot will not show the boiling situation, cover the pot again to cook the dumplings, so that the boiled dumplings are not easy to break the skin, not easy to expose the filling. To keep boiling three times, after the boiled dumplings are cooked, they are floating in the water, not easy to sink, if they do not float up to indicate that the dumplings are not cooked, in addition, in the case of boiling dumplings, there must be more water, do not put very little water to cook the dumplings, it is very easy to press together.

It is because of the fear that the dumpling skin will break, and some are caused by the fact that there is less water, which is mainly related to the state of the dumpling skin.

Because in this way, the dumpling skin will not break, the cooked dumplings will not be particularly sticky, and the taste is particularly good.

When boiling dumplings, cold water is added repeatedly to prevent the water from boiling too much, which will cause the dumpling skin to crack and affect the taste of the dumplings. Constantly adding cold water can quickly make the dumplings cook without breaking.

When cooking dumplings, you must pay attention, do not cover the pot to cook, and then add some cold water when the pot is boiling, so that the boiled dumplings are stronger, and the non-stick pan is not easy to open.

Why do you have to add cold water several times after boiling the water when cooking dumplings.

After the water is boiled when the dumplings are boiled, if you do not add cold water, the water will keep boiling, and it is easy to break the dumpling skin. If cold water is added, the inside of the dumplings is still 100 degrees, and continue to ripen them. The water outside the dumplings temporarily cools down, the boiling is temporarily interrupted, and the dumpling skin can be intact as before.

So add cold water a few times.

The dumplings kept stirring with the boiling water: "Boiled dumplings first cook the skin, and it is delicious, the skin is not easy to break, the steam will be lost quickly, the dumplings are not sticky, and it will not take long for the dumpling filling to be cooked." Everyone knows that the boiling point of water is 100, "cover the pot and cook the filling, the soup color is also clear, the water temperature can only be stored about that, and the soup color is turbid, and then cook the filling", and then cover the pot to cook the filling.

The dumplings cooked by this method transfer heat evenly, and the steam and boiling water can quickly transfer the heat to the filling; Wait until the dumpling wrappers are cooked. These few words are very reasonable, I cook the lid of the pot". If you open the lid of the pot and cook, the dumpling skin exposed to the water is "steamed" and broken, but the filling is still familiar with a few sayings about boiling dumplings.

Because when cooking dumplings, the water is particularly easy to overflow after boiling, and the dumplings can not be cooked in a short time, so add cold water several times, and add cold water can not be too much, as long as it is ensured, it does not overflow, so that the water can be kept at a high temperature for a long time, and it can not overflow.

The dumplings are thin and filling, and when the water is about to boil, the dumplings are categorically uncooked when the water is boiled for the first time, but at this time, the dumpling soup in the pot is very boiling and tumbling, so it is easy to break the skin of the dumplings, and the soup is easy to overflow. After adding cold water, the soup becomes cold and stops boiling, reducing the possibility of the dumpling skin breaking, and the dumplings are continuously heated during the period before the soup boils again, making it easier to cook. Add water 2 3 times repeatedly, the pot is boiling, and the number of times you add water is related to the size of the dumplings and the type of filling.

Judgment method: Scoop up a dumpling, press down quickly with your fingers, and the dumpling skin will quickly bounce back to its original position that it has been cooked. Thank you.

Boiling dumpling water needs to add cold water, otherwise it is easy to cause the dumpling soup to overflow, let's take a look at how to cook dumplings:

How to cook dumplings.

If it is a fresh dumpling that is freshly rolled and wrapped, when cooking the dumplings, you need to boil it in a pot under boiling water, and then point the water three times (three times to cold water) and then start the pot, which should not be controversial.

Because, freshly wrapped dumplings are raw and alive, and they are boiled in boiling water, which is not easy to stick and break. Moreover, when cooking fresh dumplings in this way, the dumpling skin and filling can be cooked together, ensuring that the dumpling filling is fully cooked at the same time, and also making the dumpling skin tough, chewy, and with the best taste.

Note that such fresh dumplings must never be boiled in cold water, and must not be boiled in cold water, unless you want to harvest a pot of batter soup.

For quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, which is different from the noodles, so if it is a pot under cold water.

When the frozen dumpling pot is about to open, you can first put the frozen dumplings into cold water and soak them for half a minute, take them out and quickly put them into the pot of boiling water, push them with a spoon until the dumplings float, and beat the water twice. The skin of many quick-frozen dumplings, especially the folded places, is not easy to cook, so it is best to boil "three opens", that is, boil three times after putting in the dumplings, and add a spoonful of cold water each time. Two points to note:

Keep the pot open all the time, don't cover it! If, in case, the third water is still a little uncooked, then another water, but 99% of it will not be uncooked.

When boiling dumplings, "boil the skin of the dumplings first, then boil the filling", "cover the pot lid to cook the filling, and open the pot lid to cook the skin". If you open the lid and cook, the steam will be quickly lost, and the water temperature can only be stored at about 100 degrees, and the dumplings will be stirred with the boiling water, evenly transferring the heat, and the dumpling skin can be cooked first. When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked.

The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not sticky and delicious.

Dumplings do not have to be boiled in cold water, this should be based on the actual situation:

Generally speaking, fresh dumplings are boiled in hot water, and the freshly wrapped dumplings should be boiled in the pot before being put into the pot, so that the protein in the dumpling skin can quickly coagulate and fix, and the skin will not be broken due to slow heating.

The frozen dumplings are boiled in cold water, and the frozen dumplings should be boiled in a pot under cold water, mainly because the cold water will slowly thaw the frozen dumplings in the process of slowly heating and boiling, and after the water is boiled, the dumplings that have been thawed can be quickly cooked. And if you cook frozen dumplings in a pot under boiling water, because it takes time to thaw, the dumplings will be boiled in boiling water for a longer time, which can easily cause the frozen dumplings to break the skin.

Whether to cook dumplings in cold or hot water depends on whether they are fresh, frozen, and quick-frozen.

1. Fresh dumplings - hot water in the pot.

If it is a freshly rolled fresh dumpling, boil it in a pot under boiling water, then order cold water three times and remove from the pot.

2. Frozen dumplings – pot under cold water.

For quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, so it is a cold water pot. Frozen dumplings, when the pot is about to boil, you can first put the frozen dumplings into cold water and soak them for half a minute, take them out and quickly go down to the pot of boiling water, stir clockwise with a spoon, and beat the water twice.

3. How to cook quick-frozen dumplings?

Frozen dumplings can be boiled in boiling water without thawing after being taken out of the refrigerator, and if they are thawed, the skin will be wet and easy to break.

Frozen dumplings boiled in cold water. Quick-frozen dumplings are easy to break the skin when boiled in boiling water, and the meat filling is not easy to cook. As the water temperature rises, the dough and meat filling of the dumplings are heated more evenly, and the texture of the skin is stronger.

Fresh dumplings boiled in boiling water. If you make your own dumplings at home, be sure to wait for the water to boil before putting them in the pot. When cooking dumplings, put the dumplings in the pot while the water is boiling, and then gently push them in one direction a few times with a spatula to prevent the dumplings from sticking to each other or the bottom of the pot.

No, you have to wait until the water is boiling, because dumplings are made of flour, and the dough made of flour will melt when it encounters cold water, so that the filling inside the dumplings will leak out.

When the water is boiling, add the dumplings, so that the dumpling skin will instantly cook when it touches the high temperature and hot water, so that the dough will be formed, so that the filling inside will not leak out.

Therefore, to boil dumplings, you need to boil them before putting them down.

Steamed dumplings or steamed buns should also wait for the water in the pot to boil, and then put the buns or steamed dumplings into it after they are neatly produced in China.

Are dumplings boiled in cold water, but it is better to eat them, they should be boiled in hot water, so that the dumplings are delicious when boiled, and the dumplings can also be boiled in cold water, and the dumplings can be eaten.

Cooking dumplings need to add cold water, mainly because the current dumplings are made in advance of quick-frozen dumplings, this kind of dumplings are put in the pot to boil the water, usually the skin is cooked and the meat is not cooked, if you continue to heat it will cause the dumpling skin to rot, and adding cold water is to prevent the dumpling skin from rotting.

Clever tips on how to cook dumplings without breaking the skin.

Method 1. There is a saying about boiling dumplings, "boil the skin of the dumplings first, then cook the filling", and when the dumpling skin is cooked, then cover the pot and cook the dumpling filling. Steam and boiling water quickly transfer heat to the filling.

It doesn't take long for the dumpling filling to be cooked. The dumplings cooked by this method are not easy to break, the soup is clear, and the dumplings are not sticky and delicious.

Method two. After the water is boiled, put in an appropriate amount of salt, and after the salt is dissolved, put the dumplings into the pot, and then cover the pot without turning or adding cold water until the dumplings are cooked. The dumplings cooked in this way do not stick to the skin, do not stick to the pan, and the dumplings left in the pot will not stick.

Method three. To prevent the dumplings from sticking to the pan, you can add an egg or starch to the dough, and if you want the meat to cook faster, you can add some vinegar to the water. In this way, the dumplings cook quickly and do not stick to the pan.

Method four. After the water is boiled, first add the white onion of two green onions, and then add the dumplings, so that the boiled dumplings do not break the skin.