How to cook dumplings deliciously, how to cook dumplings delicious

Raw material. 500 grams of pork dumpling filling, 500 grams of dumpling skin, 3 small broccoli flowers, 3 green onions.

Seasoning. Light soy sauce, aged vinegar, salt, chicken essence, pepper, and cooking oil.

Method. Step 1: Put the adjusted pork filling in the refrigerator for two hours, the refrigerated pork filling will solidify, then you can wrap dumplings, take a piece of dumpling skin, put in a spoonful of meat filling, pinch it on both sides of the head, and then pinch the folds on the left and right, until the tail is closed, so that the willow leaf dumplings are wrapped.

Step 2: Place all the wrapped dumplings on the cutting board for later use.

Step 3: Cut three small broccoli flowers, soak them in salted water for 10 minutes, then rinse them and cut them off and put them on a plate for later use. Soaking in salt water removes pesticide residues from broccoli.

Step 4: Cut 3 green onions into chopped green onions and set aside.

Step 5: Heat the pot and pour in a little oil, add the green onion and stir-fry until fragrant, this step is to make the soup have a strong green onion fragrance.

Step 6: Pour in a large bowl of water, open the water into the dumplings and boil, put them down one by one, and push it with the back of the spatula while placing it to prevent the dumplings from sticking to the pan.

Step 7: Put all the dumplings into the boil over high heat, pour in a bowl of water after boiling, pour in a bowl of water when the water boils again, add cold water twice, and finally boil into the broccoli and cook for two minutes, at this time the dumplings float up and are cooked, the whole process needs to be boiled for about 7 8 minutes, and then turn off the heat for later use.

Step 8: Prepare a large bowl, pour 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, 1 teaspoon of salt and 1 teaspoon of chicken essence, an appropriate amount of pepper, and then add chopped green onions.

Step 9: Pour the cooked dumplings into a large bowl with the soup, stir well and enjoy.

Do I need to cover a pot when cooking dumplings? Many people do it wrong, no wonder the dumplings are not delicious and the skin is broken.

With the acceleration of the pace of work, frozen food has become an inseparable part of the life of office workers. Among the many kinds of quick-frozen foods, dumplings have become the first choice of most people because of their thin skin, fragrant meat, rich taste, and relatively nutritious in comparison.

In addition, in China, dumplings are also liked to be eaten during the New Year's holidays, especially for the wandering northerners, dumplings are not only delicious, but also express their strong homesickness and longing for reunion.

Although dumplings are very popular in China, there is a problem that bothers many people: when cooking dumplings, the skin of the dumplings often breaks, and the filling of the dumplings is either too bad or too raw, and the taste is not good. In fact, this is because everyone made a mistake in the step of whether to cover the pot when cooking dumplings, so what should be done?

Everyone knows that when cooking dumplings, you must wait until the water boils before you can get out of the pot, this is because the dumplings that have just been taken out of the refrigerator need a thawing process, and after getting out of the pot, you should gently push the dumplings with a spoon to avoid the dumplings sticking to the bottom of the pot. As for the question of whether to put on the lid or not, in fact, the answer is that you can't keep the lid on or leave it uncovered.

Boil the skin in a pot and cover the pot to cook the filling.

When cooking dumplings, remember this saying: "Boil, boil, cover, cook, filling". After the dumplings are put into the pot, cover the pot first to cook the filling of the dumplings, and then open the lid to cook the dumpling skin.

If the lid is lifted all the time during the cooking process, it may cause the filling of the dumplings to be undercooked.

On the contrary, if the lid is kept on, it is easy to overflow, and the dumpling skin is easy to break. It tastes very bad.

Boiled dumplings, three points of water.

Another trick when cooking dumplings is to add a little cold water when the water boils for the first time after the dumplings are in the pot, and then add some cold water when they boil again, and so on three times. This is to cook the filling of the dumplings, and at the same time, to keep the dough crisp and refreshing to a certain extent.

Add a spoonful of salt.

In addition to the "three points of water", in order to ensure that the dumpling skin is not broken, you can also add a spoonful of salt. The effect of adding salt is that salt can increase the ductility of the flour, which can make the flour stronger, and also ensure that the dumpling skin is not easy to break, killing two birds with one stone.

After talking about how to cook delicious dumplings without breaking the skin, I will introduce you to a bibigo dumpling recommended by Li Jiaqi, this dumpling has enough filling, shrimp, corn pork, Korean kimchi, mushroom three fresh four different flavors can bring you a super satisfying experience for your palate.

The first trick: There are a few folk sayings about boiling dumplings: "boil the skin of the dumplings first, then cook the filling", "cover the pot lid to cook the filling, and cook the skin with the lid of the pot".

These few words make a lot of sense. As we all know, the boiling point of water is 100, and the dumpling skin exposed to the water is "steamed" but the filling is not yet cooked, and the soup is turbid.

If you open the lid and cook, the steam will be quickly dissipated, and the water temperature can only be stored about the same, and the dumplings will be stirred with the boiling water, evenly transferring the heat; 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.

The second trick: put in an appropriate amount of salt after the water is boiled, and after the salt is dissolved, put the dumplings into the pot, and then cover the pot, without turning or using cold water, until cooked. The dumplings cooked in this way do not stick to the skin, do not stick to the pot, and the dumplings left in the pot will not stick.

The third trick: Before boiling the dumplings, put in some green onion tips, and then put the dumplings after the water boils, so that the boiled dumplings are not easy to break the skin and will not stick.

The fourth trick: In order to prevent the dumplings from sticking to the pan, you can add 1 egg when mixing the noodles. Also, if you want the minced meat to cook faster, you can add some vinegar to the water.

Ingredients: 500 grams of pork, 1000 grams of lotus white, 15 grams of minced ginger, 30 grams of minced green onions, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 25 grams of sesame oil, 25 grams of refined oil.

Method: 1Peel and wash the pork and cut it into fine pieces; Wash the lotus white, cut it into fine pieces, and mix well with refined oil.

2.Mix the pork cubes with minced ginger, minced green onions, refined salt, pepper, cooking wine, monosodium glutamate, and sesame oil, and then add lotus white and evenly.

Note:1The ratio of fat to lean meat in pork is 4 6.

2.Lotus white cannot be added directly to pork cubes, it must be mixed with oil before adding.

3.If the ingredient is Chinese cabbage, it must be marinated first, and some of the water must be squeezed out before adding.

Ingredients: 500 grams of net mutton, 250 grams of leeks, 50 grams of minced ginger, 50 grams of minced green onions, 5 grams of Sichuan pepper, 2 eggs, 5 grams of refined salt, 3 grams of pepper, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.

Method: 1Wash the lamb and chop it into fine pieces; Wash the chives and finely chop them; Szechuan pepper is soaked in boiling water to make pepper water.

2.Mix the minced mutton with minced ginger, minced green onion, refined salt, pepper, cooking wine, soy sauce, pepper water, egg liquid, then add sesame oil and peanut oil and mix well, and finally add minced leeks and mix well.

Note:1The smell of mutton is stronger, so it is necessary to add pepper water to remove the smell, and the amount of minced ginger should also be increased.

2.The minced chives should be added last. If there is no leek, you can also use celery and coriander instead.

Ingredients: 250 grams of coriander, 150 grams of ground pork.

Excipients]: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method]: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the pork filling into a basin, add all the seasonings, and stir well.

3. Finally, add the chopped coriander and stir well.

Tips: 1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be left for filling.

2. The pork filling should be moderately fat and thin, preferably in the ratio of fat three and seven thin, and the cooked dumpling filling will be fragrant.

Watermelon rind dumpling filling.

Specific method]: Remove the flesh and skin of the watermelon, shave into fine shreds, put salt and marinate for 30 minutes, squeeze out the water, mix in green onions, ginger, salt, monosodium glutamate, sesame oil and other seasonings, and finally add shrimp (not too much), so that the dumpling filling is ready. The dumplings are crisp and refreshing, with just the right amount of sweet and salty.

The watermelon rind is finely chopped, and the previous method is roughly salted and mixed with meat filling (no different from the normal dumpling filling), and the resulting dumplings are particularly refreshing.

Fennel dumplings. Ingredients] 1. 1 portion of cold water dough (about 2 cups of flour) 2. 1 handful of fennel and 375 grams of pork filling.

Seasoning】 1 tbsp wine, 2 tbsp soy sauce, 1/2 tsp salt, 2 tbsp water, 4 tbsp sesame oil.

Method] 1. Divide the dough into small pieces and roll it into dumpling wrappers.

2. Wash the fennel, pick off the leaves and chop them, chop the meat filling finely, mix well with all the seasonings first, and then mix in the fennel to make the filling.

3. Wrap a little filling in each dumpling skin, knead it into dumplings, put it in boiling water and boil it until it floats, and after repeatedly lighting the water twice, you can take it out and eat.

Tomato egg dumpling filling.

Ingredients] is 300 grams of boiled eggs (scrambled) and 300 grams of tomatoes;

Seasoning] is 8 grams of green onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, and 10 grams of sesame oil.

Method] 1. Put the eggs into the oil pan and stir-fry (to fry more tender).

2. Dice the tomatoes and remove the thinnest water, (leave the thick juice of the seeds).

3. Add seasoning and mix clockwise.

4. Wrap dumplings quickly to prevent too much juice from coming out.

Ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh leeks.

Excipients]: appropriate amount of minced ginger, appropriate amount of condiments.

Method]: Cut the lean pork into cubes of about centimeters, add cooking wine and soy sauce and submerge for more than 20 minutes, cut the shrimp to the same size as the meat after the shrimp line, add a small amount of soy sauce and cooking wine and marinate for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp). Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, marinated meat and shrimp and stir well.

Tips for cooking dumplings.

1. After the dumplings are put into the pot, use a spatula to stick to the bottom of the pot to avoid the dumplings sticking to the bottom;

2. There is a saying: cover the lid and cook the skin, and remove the lid to cook the filling. So, at first, you have to cover the pot;

3. When boiling the filling, ask for three points of water. That is, after the pot is boiled, boil on low heat for about 1 minute, add a small bowl of water, turn it on again, cook for one minute, add a small bowl of water, and so on three times.

There is a very practical mantra for cooking dumplings, "boil the skin first and then the filling, cover the pot lid to cook the filling, and skim the pot lid to cook the skin".

It means that after the dumplings are put into the pot, do not cover the pot lid and boil it, but open the lid of the pot, first cook the dumpling skin, and then cover the pot lid to boil the dumpling filling. If you cook dumplings in this way, the dumplings will not break the skin, sticky and talk about the pot, and the cooked dumplings have a very elastic taste and taste very delicious.

Dumplings must be pot under boiling water, so that the protein in the dumpling skin will be coagulated in the first time, so that the starch is fully integrated into the boiling water, and the boiled dumplings will not stick at all, and the skin will not be broken at all.

Whether it is boiling fresh dumplings or cooking quick-frozen dumplings, add a small spoon of salt to the water, stir and melt it with chopsticks, the addition of salt can make the boiled dumplings have a faint flavor of fragrant salt, and the dumplings will not appear sticky or the bottom of the pot after they are put into the pot.

How to make the dumpling filling

1. Minced green onion and ginger can not be missing: especially for meat-stuffed dumplings, minced green onion and minced ginger are absolutely indispensable.

2. Add an appropriate amount of water to the meat filling: Pork filling, especially beef filling, must be remembered to add an appropriate amount of water when making dumplings or bun filling. The method is to gently add water along the perimeter while stirring in one direction with chopsticks, and it is important to note that if you are going to add cabbage, then do not add too much water, because the cabbage itself will have a lot of water.

3. Put the seasoning in the meat filling: When some people mix the dumpling filling, they like to combine the meat filling and the vegetable powder together, and then add all kinds of condiments, so that the taste of the dumplings will definitely be greatly discounted. To do this, first add the minced meat to the minced green onion and ginger, then add the various seasonings in the minced meat in turn, stir well, and then add the dish you want to add.

4. Pour a little cooking oil into the meat filling: Pour a little (a small spoon is good) cooking oil into the meat filling, such a dumpling filling is very smooth and fragrant, and it is really not greasy.

Wait a minute.

11. Boiling water: Some people will use cold water to boil, but when boiling cold water, they should keep turning to prevent sticking to the pot, so it is better for people who are not good at cooking to cook honestly in boiling water.

2. Cover the pot lid and cook: Open the lid to cook the skin, cover the pot and cook the heart. Some people cook dumplings and have uncooked dumpling fillings, just because there is no lid.

3. Pay attention to turning: After the pot is boiled, use a spoon to turn the dumplings, or hold the pot and shake it, and the action should be light, mainly to prevent the dumplings from sticking together.

4. Add cold water: Add a little cold water after the pot is boiled, then open and add, and then open and add, and so on, add three times in total, be patient, otherwise it will not be cooked.

5. Use a colander to fish: To use a colander to fish, mainly to control the moisture, if there is more water, the taste of the dumpling filling will be weakened, and the taste will be greatly reduced, but don't give up all your efforts.

If you still have questions, don't worry, I will get back to you as soon as I see it.