Boiled ravioli in cold water or boiled in hot water

I think this question is very good, dumplings have now become a well-known delicacy, dumpling restaurants can be seen everywhere on the street, and at home, dumplings will be eaten every once in a while.

So, when cooking dumplings, should we boil an underwater pot or a cold water pot? I think that only by practicing it can we come up with a more realistic answer.

There are two kinds of dumplings on the market: one is fresh dumplings and the other is quick-frozen dumplings. So, what is the difference between these two types of dumplings when they are cooked?

Let's talk about fresh dumplings first, fresh dumplings are dumplings made on the spot as the name suggests. When such dumplings are cooked, you should choose to boil the pot under water, there is no controversy, because the dumpling skin in the cold water pot will continue to absorb the water in the soup, and when the water is boiled, the dumpling skin has absorbed too much water and has become soft and inelastic, and the dumpling skin will be damaged if you continue to cook, and the filling is not cooked, so it is recommended to boil it in boiling water.

So, for quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, which is different from the dried noodles, so if it is a pot under cold water, before the water boils, the dumpling skin has already thawed, which will also absorb the water in the soup, and will also cause the dumpling skin to be damaged when cooked.

Therefore, I suggest that when cooking quick-frozen dumplings, it is best to put the dumplings into the pot before the water is boiling, when you see a lot of bubbles at the bottom of the pot, then the temperature of the water will drop, so that the dumpling skin has time to thaw, and will not immediately absorb the water in the soup, at the same time that the dumpling skin has just been thawed, the water has boiled, at this time, everyone will worry about whether the dumpling filling has not been thawed, this is not to worry, the size of the bread filling in each dumpling, and the meatballs we eat, The size of the fish balls is about the same, when we eat hot pot or make meatball soup, they will soon float up, indicating that they will thaw quickly after hot water, there is no saying that the dumpling skin is cooked and the filling is still frozen, if the pot is boiled, the frozen dumpling skin will sometimes crack instantly, affecting the taste and beauty of the dumplings.

Wontons boiled in hot or cold water.

It is generally recommended to boil wontons in the pot with hot water, but you don't need to wait until the water is fully boiled before going to the pot, when the water surface is just bubbling, the wontons are the least easy to break the skin, generally the wontons don't need too long to simmer, just a few minutes under the pot, and the wontons are cooked quickly to save time, and the taste is better, because the wonton skin is relatively thin, and the filling inside is easy to cook.

If it is a pot under cold water, because the wonton skin is relatively thin, if it is in the water for a long time, it is easy to wait until the water is completely boiled, and the wonton skin may be broken because the temperature gradually increases and the soaking time is too long, so that the wonton has not started to eat, and it has rotted into a pot of porridge.

How to cook wontons without rotting.

1. When the water is boiled, add a few drops of sesame oil to prevent the chaotic skin from boiling.

2. When the wontons are just out of the pot, we should use chopsticks or spoons to stir them immediately, because if the wontons are not stirred, the chaotic skin is particularly thin and will easily stick to the bottom of the pot. Therefore, during the heating process, the chaotic skin is particularly easy to be boiled, and the filling will be exposed.

3. After the water is boiled, do not boil it all the time on high heat, just turn it on slightly, and order cold water.

Small wontons are very common in daily life, but the online editor firmly believes that many people have not cooked small wontons properly, so that the skin of small wontons will be broken. So is the wonton boiling in cold water or boiling water? And how can the skin break in the case of boiled ravioli?

Let's take a look!

Cook wontons with cold or boiling water.

It is best to boil wontons with boiling water, but it is not 100 boiling water, and small wontons are placed as soon as the river surface is just bubbling. It is best not to boil the wontons in cold water, otherwise when they boil, the small wontons will melt in the pot.

When the boiling water is bubbling, the skin of the small wontons is not easy to break, until the water boils, and then add a small amount of cold water to the pot, which can not only lower the temperature again, but also make the small wontons cook faster, and more importantly, avoid the small wontons sticking to the pan.

Adding a small amount of salt or white rice vinegar to the boiled wontons will make the wontons less likely to break, and the wontons will look white and flawless.

Put the frozen wontons in the refrigerator into the pot like bubbles in boiling water, but be careful not to let the small wontons disappear, otherwise they will stick together and rot when cooking.

It should also be noted that in the case of boiling wontons, the small wontons must be gradually mixed along the bottom pot with equipment after they are put into the pot, so that the small wontons will not stick to the bottom pot and the skin will not break. There are also cases of boiling and waiting for the water to boil, and then adding cold water to boil, it is best to repeat it several times.

The small wontons float in the pot and the wonton skin is completely transparent and smooth, indicating that this small wonton is ripe. It's best to put some soup in the pot before scooping the ravioli, so that you don't get sticky.

When boiling ravioli, cold or boiled water? Many people get it wrong, no wonder ravioli love to "show the filling".

Wonton is one of the traditional Chinese folk noodles, in daily life, there are many people who love to eat wontons very much, generally go to the vegetable market to buy wonton wrappers and come back to wrap them, and the wontons they wrap feel particularly delicious. In fact, the appearance of wontons and dumplings is very similar, but they are very different, the skin of wontons is thinner and more lubricated to eat. Although the wontons are delicious, there is also a problem when cooking the wontons, that is, the wontons always love to "show the filling", what should I do?

Although boiling wontons seems to be a very simple thing, many people just boil a pot of water, and then throw the wontons into the pot to cook, in fact, this is not right, cooking wontons also requires skills, otherwise the skin will be broken when cooking wontons, and the filling inside will be easy to expose. There is a question that everyone may overlook, that is, when cooking wontons, use cold water or boiling water? This is a very critical point, many people get it wrong, no wonder wontons love to "show the filling".

Do you use cold or boiling water to cook wontons?

If you cook it in cold water, the wonton will cook for too long and it will rot, because the wonton skin is not as thick as the dumpling skin, and the wonton skin will swell if it is cooked for too long, and it will not taste good. If you boil it in boiling water, the skin of the wonton will bulge one by one, and it will also cause the skin to break, revealing the filling, which is neither beautiful nor tasty.

Therefore, it is recommended that you use warm water to cook wontons, boil a pot of water in the pot, and when the water surface starts to heat but is not boiling, you can put the wontons, and wait until the water begins to boil and then pour cold water once, which can prevent the wontons from sticking to the pan, and can also avoid the wontons from breaking the skin, and you can take them out when the skin of the wontons is boiled and becomes transparent.

Here is another trick, when cooking wontons, you can add a little salt or white vinegar to the water, which can also prevent the wontons from "sinking", so that the boiled wontons will not only not break the skin, but also the wontons will be crystal clear, especially beautiful, and the taste is also very tender and delicious.

Storage of ravioli.

First take out the freezer drawer of the refrigerator, wipe off the moisture inside, then spread a layer of plastic wrap, and then place the wrapped wontons neatly on the plastic wrap one by one, cover the wontons with plastic wrap after arrangement, and then put the drawer into the freezer for 3 hours.

After that, take out the frozen wontons, tear off the plastic wrap, spread the wontons one by one, quickly divide them into several fresh-keeping bags, tie the bag tightly, and continue to freeze in the refrigerator, so as to prevent the water flow of the wonton skin from cracking the wonton skin.

Now you know what kind of water you should use to cook wontons, right? I hope the above can help everyone.

Frozen ravioli are best cooked in hot water because the ravioli skin is thin. If you cook it in cold water, it will break the skin and make it impossible to cook the whole wonton. Wontons are a Chinese tradition.

It has a thin skin and has minced meat inside. It is usually eaten with soup, and the taste is light and not greasy. It's popular.

Cold water frozen ravioli or hot water frozen?

Frozen ravioli is a food suitable for working people. It's convenient and can be cooked quickly, but it's best to cook frozen wontons with hot water. Frozen ravioli are best boiled in warm water. Bring the water in the pot to a boil before adding the wontons. Boiling water can easily break wonton wrappers.

It is best not to cook frozen wontons in cold water because it takes a while to cook them in cold water, and the wonton skin is relatively thin. If you boil the wontons directly in cold water and soak them in water for a long time, their skin will easily boil, resulting in the inability to cook the whole wonton.

The right way to make ravioli.

Bring the water in the pot to a boil, pour in the frozen wontons when the water is about to boil, and keep it boiling over medium heat. The water should not be boiled too much, otherwise it is easy to break the wonton wrapper. At the same time, add a little cold water to the pot after the water boils, add cold water again after the second boil, and boil the pot three times to remove the wontons.

Quick-frozen wontons should be boiled in a pot under cold water, and fresh wontons should be boiled in a pot under boiling water.

If you wait for the water to boil before cooking, it is easy to break the skin and expose the filling, because the skin of the quick-frozen wontons (dumplings) is relatively thin. Therefore, it needs to be cooked in cold water, otherwise the wonton (dumpling) skin will be cooked, and the filling inside is still raw, and the skin will rot after boiling. When the water is boiling, it is better to add some cold water, so that the meat filling of the quick-frozen wontons (dumplings) will cook quickly and will not break the skin.

The fresh wontons (dumplings) that you make at home are the opposite of quick-frozen wontons (dumplings), and you must wait until the water is boiling before putting the wontons (dumplings) in the pot.

Whether it is quick-frozen wontons (dumplings) or fresh wontons (dumplings) wrapped by yourself, if you want to non-stick pan, add a little salt to the water when cooking, stir well, and then put the wontons (dumplings) into the pot, stir it with the back of the spatula, cover the pot and cook, so that you can avoid the dumplings sticking to the pan and at the same time will not break the skin.

Boiling wontons is hot water in the pot. Put it in the wonton stew when the water is just starting to bubble, and it is the least likely to break the skin. Wait until the water boils, then add a small amount of cold water to the pot, which can cool down the water temperature a bit, and make the wontons cook quickly, so that the wontons stew non-stick.

Wonton is a traditional folk noodle dish that originated in China, which is made with a thin dough wrapped in meat filling, cooked in a pot, and usually eaten with soup.

The ancient Chinese believed that chaos was a kind of sealed bun without seven tricks, so it was called "chaos", and according to the rules of Chinese wording, it was later called "wonton". At this time, there is no difference between wontons and dumplings. Since the Tang Dynasty, the names of wontons and dumplings have been officially distinguished.

In the "Dialects" written by Yangxiong of the Western Han Dynasty, it is mentioned that "the cake is called the wonton", and the wonton is a kind of cake, the difference is that the meat filling is sandwiched in it, and it is eaten after steaming; If it is cooked in soup, it is called "soup cake".

Wonton development so far, but also become a variety of names, different productions, fresh and fragrant, all over the country, the famous snacks that are loved by people all over the country have a lot of characteristics, the wontons that are well received by diners, the famous Chengdu Longchaoshou restaurant of the copying hand, its varieties are various, the skin is thin and the filling is tender, the soup is delicious; Chongqing's bridge copying hands, including pinching, a variety of seasonings, dipped in seasoning food.

Bring to a boil in warm water. Frozen wontons should be boiled with warm boiling water, boil a pot of water in a pot, and wait for the water surface to start hot but not boiling, you can put the wontons until the water has just begun to boil and then pour cold water again, which can avoid the wontons sticking to the pan and can also prevent the wontons from breaking the skin.

To add cold water to the pot first, cover the lid, turn on the high heat, and quickly boil the water to a state that is about to boil, this place should pay attention to the fact that the first step is to boil water, not to take the wontons out of the refrigerator first, and the state of boiling water is close to boiling, not yet boiling. Frozen wontons are taken out of the refrigerator and boiled directly in water.

Keep the medium heat to cook, the fire is not too big, otherwise the boiling is very strong, it is easy to break through the chaotic skin, keep the medium heat until the pot boils, then add a little cold water, continue to keep the medium heat boiling. After boiling twice, add a little cold water to continue boiling, so add cold water twice, and after repeatedly boiling the pot, the wontons have floated on the surface of the water, and then they can be out of the pot.

Wonton originated from a traditional folk noodle dish in northern China, where a thin dough is wrapped in meat filling, cooked in a pot, and usually eaten with soup. The wonton skin is thinner and has a transparent feel when cooked. Because of the difference between thin and thick, the same amount of wontons and dumplings are boiled in boiling water, and it takes less time to cook the wontons; In the process of boiling dumplings, cold water needs to be added 3 times, and the so-called three sins and three floats can be guaranteed to be cooked.

Cold water is added three times to boil wontons, and cold water is added to boil wontons to prevent the wontons from breaking the skin and affecting the texture and taste. Boil wontons with cold water to lower the temperature in the pot, and if the heat is well controlled, you can also skip cold water. The method of boiling wontons is very simple, you only need to boil the water into the wontons and add seasonings, add cold water a few times halfway through until the wontons are cooked.

To cook ravioli, add cold water several times

When boiling wontons, add cold water to prevent the wontons from breaking the skin after cooking, which will affect its texture and taste, and you can feel the number of times you add cold water according to the size of the wontons.

The purpose of boiling the wontons in cold water is to let the cold water reduce the temperature in the pot and prevent the wontons from breaking the skin, so as to ensure that the filling in the wontons and the wonton skin are cooked together, otherwise the skin may be cooked first, and the wontons will break the skin if the heat is not well controlled. If you can control the heat well, you can also cook wontons directly over low heat without adding water.

The method of cooking wontons is very simple, you only need to boil the water, then pour in seasonings such as oil and salt, you can put in some ingredients such as dried shrimp and seaweed, and then put in the wrapped wontons, when cooking the wontons, you can add some cold water to prevent the skin from breaking, and you should turn on low heat to cook, and wait until the wontons float up and they will be cooked.