The steps of quick frozen dumplings and how to cook dumplings

Boiling quick-frozen dumplings, boiling water and cold water pots are not right, adding this step to the dumplings will not crack or break the skin.

Quick-frozen dumplings in a pot under warm water. Take out the frozen dumplings and soak them in a bowl of cold water for a short time for 1-2 minutes (don't soak for too long), and at the same time add water to the pot and boil, don't boil, and when it is about 40 degrees, you can boil the dumplings you just soaked. Cook until the water boils, the dumplings all float, and they are cooked and ready to eat.

The principle of this: quick-frozen dumplings are lost a lot of moisture from the dumpling skin during the quick-freezing process.

In this way, if it is in direct contact with boiling water, the hot and cold collide, and it is easy to appear that the place where the dumplings are kneaned is not cooked, and the place where there are many dumplings has been boiled. The frozen dumplings are first soaked in cold water to allow the dumpling skin to absorb a certain amount of water first, and have a preliminary thawing effect, so that the dumplings gradually adapt to the process from cold to hot. In this way, when the water temperature in the pot is about 40 degrees, put the dumplings into the pot.

Not only does it avoid the collision of hot and cold, but at the same time, because the dumpling skin absorbs water, there will be no cracking of boiled and frozen dumplings.

Notes:

The water used to cook dumplings should not be too small, and an appropriate amount of salt should be added to the water, and the dumpling skin will increase the cooking resistance to a certain extent after adding salt, and it is not easy to boil the skin. Do not put the dumplings in it when the water is not boiled, and put the dumplings in after the water is boiled, so as to avoid the situation that the dumplings stick to the pan.

Do not continue to boil the water after boiling, too hot water is easy to break the dumplings, in order to avoid overboiling water, you can add a little cold water in the middle of the boiling time. Pay attention to the state of the dumplings when cooking the quick-frozen dumplings, because the dumplings will slowly become soft after being cooked, and the dumplings will slowly float up after cooking, and you can pick them up at this time.

Recipe: Appropriate amount of quick-frozen dumplings, appropriate amount of water.

How to cook quick-frozen dumplings:

1. Add an appropriate amount of water to the pot and turn on high heat. When the water is boiling, put the dumplings in.

2. When putting dumplings alone, each dumpling should be touched back and forth with a spatula or chopsticks to prevent the dumplings from sticking to the bottom of the pot.

3. Put in all the dumplings and wait for the water to boil. Once the water is boiling, add a bowl of cold water.

4. Add some cold water, then the water will boil again, add water, and boil again. After repeating this step two or three times, the filling of the dumplings is cooked.

5. Then add cold water one last time and cover with a lid. Wait for the water to boil and turn off the heat. Leave to simmer for three to four minutes before removing from the pan.

6. Finished product drawing.

Cold or boiling water to cook frozen dumplings? Teach you the correct way to dumplings without breaking the skin.

Answer: Frozen dumplings are taken out of the refrigerator, whether they are put directly into the pot in cold water or put in boiling water into the pot, fresh dumplings are put into the pot after the water boils, but the frozen dumplings can not wait for the water to boil before entering the pot, to put the water in the pot when the temperature has just begun, the water temperature is about 20 degrees into the pot is the best, if you put it early, the dumplings are soaked in the water for too long and it is easy to break the skin, if you put it late, once the water boils, directly put it into the frozen dumplings will break its skin.

Put the dumplings at a water temperature of 20 degrees, then take a small spoonful of flour and put it in the water and stir well, the soup will become very thick after the flour is put into the water, and then it is not easy to break the dumplings when you cook them, cover the lid, turn on low heat and start to cook slowly.

During the cooking process, lift the lid and gently push twice with a spatula to avoid the dumplings sticking together, and when all are scattered, continue to cover the lid and keep the heat low until the water boils.

At this time, lift the lid to see if the dumplings are floating, if they are almost cooked, if they have not floated up, continue to cover the lid and cook until the dumplings are fully cooked after floating, then you can use a colander to take them out and put them on the plate.

Pay attention to use a colander to fish out the frozen dumplings do not shake hard, to keep it stable, put the water directly into the plate after drying, if once you shake your hands, it is easy to boil, because the skin of the frozen dumplings is relatively soft, and very thin, especially easy to break.

1. First prepare a basin of cold water, throw the frozen dumplings into it and soak for a while, because the temperature of the frozen dumplings is low and hard, so you have to thaw it with cold water before cooking, and it is enough to soak it for about 2 minutes, and the time should not be too long, otherwise the skin will break.

2. Then start to boil in the pot, remember here, first pour an appropriate amount of water into the pot, then add a spoonful of salt, **preheat it until the water is heated to a little hot, and then put in the frozen dumplings, so that the water temperature is not high or low to prevent the dumplings from colliding with each other and breaking the skin.

3. Finally, gently stir a few times in the pot with a spatula, and then pour a bowl of cold water to continue heating after the water boils.

Answer 1: Pour cold water into the pot and turn on high heat to heat it, and when the water in the pot begins to appear small white bubbles, add a small amount of salt and peanut oil to the water, and you can put the dumplings in the pot. (Salt is added to the water to speed up the defrosting of the dumplings, while peanut oil is added to prevent the dumplings from sticking to each other.) Pay attention to the fact that when the quick-frozen dumplings are put into the pot, do not put them in the pot under cold water.

A lot of ice is attached to the surface of the frozen dumplings, and if you add cold water, it takes a long time to boil the water in the pot. But you can't put hot water into the pot, the water temperature is too high, and the quick-frozen dumplings will easily crack if they come into contact with such a large temperature difference at once. ）

2. When cooking dumplings, the heat should be moderate. If the heat is too small, the cooking time is longer, and the dumplings are easy to collapse; If the heat is too large, the dumpling skin will be cooked, and the dumpling filling will be raw, so the medium heat is just right. While simmering over medium heat, keep pushing the dumplings with the back of the spatula to let the dumplings move slowly.

Doing so will allow all the dumplings to heat evenly and not stick together.

The correct way to cook frozen dumplings.

3. Cook the dumplings over warm fire until they all float on the surface of the water to prove that they are cooked, and use a colander to put the dumplings out and put them on the plate.

Remember two tricks, and the bai dumplings won't break. du

First, put the dumplings that you just took out of the refrigerator into cold water and soak for 3 minutes, which is just right.

The second is, **Houshu, when there are small bubbles rising at the bottom of the pot, that is, about 40 degrees, put the dumplings into the pot.

Steps to cook quick-frozen dumplings.

1. Soak the dumplings you just took out of the refrigerator in cold water for 3 minutes. Be careful that the soaking time should not be too long or too short, 3 minutes is just right!

2. When the time is up, you can start cooking dumplings. Prepare a mandarin duck pot and put the quick-frozen dumplings that have just been taken out of the refrigerator on one side and the quick-frozen dumplings that have been soaked in water on the other.

3. **, when there are small bubbles rising at the bottom of the pot, that is, about 40 degrees, put the dumplings into the pot. This is the second trick to cook dumplings without breaking the skin!

Quick-frozen dumplings are not as tough as fresh dumplings, and if they are boiled directly in boiling water, they will easily break the skin when they are boiled in ice. If you put the water in at 40 degrees and let it heat up slowly, from the outside to the inside, it won't break so easily.

4. The dumplings are all floating! At this point, the dumplings can be fished out.

And the quick-frozen dumplings that were taken out directly were already unrecognizable.

Summary. The correct way to cook quick-frozen dumplings: 1. First of all, before cooking quick-frozen dumplings, do not thaw, because the taste of cooking is not good, and it is easy to stick together and expose the filling.

2. After preparing the quick-frozen dumplings, add more water to the pot, then turn on the high heat to boil the water, and control the water temperature at about 70 degrees, that is, when small bubbles bubble at the bottom of the pot. 3. At this time, we adjust to medium-low heat, scoop two spoonfuls of water out for later use, and then add a spoonful of salt to the pot, add salt to cook dumplings, which can make the dumpling skin more firm. 4. At the same time, it is not easy to break, and it can make the frost of the skin of the quick-frozen dumplings melt more quickly, thereby shortening the cooking time of the dumplings in the pot.

5. After the salt is put into the pot, stir well with a spoon, after stirring, put in the dumplings, and then continue to stir with a shovel to make the dumplings evenly heated.

The correct method of cooking quick-frozen dumplings is slow to wither: 1. First of all, before boiling quick-frozen dumplings, do not thaw, because the taste of cooking is not good, and it is easy to stick together, and it is easy to expose the filling. 2. After preparing the quick-frozen dumplings, add more water to the pot, then turn on the high heat to boil the water, and control the water temperature at about 70 degrees, that is, when small bubbles bubble at the bottom of the pot.

3. At this time, we adjust the stuffy hole to medium-low heat, scoop two spoonfuls of water out for later use, and then add a spoonful of salt to the pot, add salt to cook dumplings, which can make the dumpling skin more firm. 4. At the same time, it is not easy to break, and it can make the frost of the skin of the quick-frozen dumplings melt more quickly, thereby shortening the cooking time of the dumplings in the pot. 5. After the salt is put into the pot, stir well with a spoon, after stirring, put in the dumplings, and then continue to stir with a shovel to make the dumplings evenly heated.

6. Then turn on the high heat and cook the dumplings, do not cover the lid in this step, if you cover the lid, the dumplings are easy to stick together and are easier to break the skin. 7. After boiling, add a spoonful of cold water to it, the main purpose is to reduce the temperature of the water in the pot quickly to prevent the dumplings from swelling and breaking the skin. 8. The whole process should also be constantly stirred and mixed, Bimo at this time turn the fire to medium heat to prevent the water temperature from being too high, after boiling again, add the second cold water, stir until the third boil, add the warm water scooped out in advance.

9. Continue to cook over medium heat, after boiling the water three times, the dumplings will almost be cooked. 10. The dumplings cooked by this method are all crystal clear, and they will not break the skin and reveal the filling

Take the frozen dumplings out of the refrigerator, you don't need to thaw them or you can put them in boiling water to boil, if we thaw them first, the skin will be wet, so it will be very easy to stick and break. We just boiled the water. Then we put in some salt and oil, and then we put in the dumplings, and we use chopsticks to stick to the bottom of the pot and stir so that the dumplings don't pile up.

Wait until it has been boiled for a while and then stir again, so that the dumplings that will stick will automatically separate, and if the oil in the water will not stick together. If we want to make the flour tough, we can add some salt to the pot first.

Speaking of quick-frozen dumplings, we all know that it is not easy to cook when the skin is wrinkled, and the following is to teach you how to cook quick-frozen dumplings.

One is to boil three waters. We can put dumplings in cold water, and then boil them over medium heat, this step is very important, in this process must be to use the back of the spoon against the edge of the pot, gently stirring in a clockwise direction, so that the dumplings are always in the hole to keep rotating, so that the dumplings will not stick together. Wait until the water is boiling, then cook for about 1 minute, then add a small bowl of cold water and continue to boil.

Wait until the water boils again, just don't stir. Wait until the water is boiling again, then add some small bowls of cold water and continue to boil. Then turn off the heat and you're ready to eat.

The whole process is to leave the pot open, and it is not covered.

The second is to boil the water first, the water should not be too little, otherwise it will stick to the bottom of the pot. When it is cooked and boiled, we can quickly put the dumplings in the pot and stir while preventing the water from sticking. When the water is boiling, add cold water.

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 not easy to 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 cook "three opens", that is, boil three times after putting Shengchang into 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.