The practice of boiling frozen dumplings, the steps of cooking frozen dumplings

How to cook frozen dumplings]:

Step 1: First take out the frozen dumplings in the refrigerator, then put them on the cutting board one by one, and let the dumplings cool for 3 minutes. The frozen dumplings taken out directly cannot be cooked directly, because the temperature of the dumpling skin is very low at this time, no matter what kind of water it encounters, it is particularly easy to break, and putting the frozen dumplings into room temperature for 3 minutes can make the dumpling skin soft, thereby reducing the probability of the dumpling skin breaking.

Step 2: Put an appropriate amount of warm water in the pot, then put 1 spoon of salt, 1 spoon of cooking oil, frozen dumplings, and 1 porcelain spoon into the pot, turn on high heat to boil the water, then cover the pot and cook over medium heat for 1 minute. When cooking dumplings, you need to cover the pot and cook for half a minute, because as the saying goes:

Only by simmering the dumplings for 1 minute can the dumpling filling be cooked quickly, if it is not stewed, it will increase the time for the dumpling skin to boil, resulting in the dumplings being easy to break the skin.

Step 3: After boiling the frozen dumplings for 1 minute, remove the lid at this time, then light a spoonful of cold water into the pot, and continue to cook the dumplings for about 2 minutes on high heat until the dumplings are completely floating and can be eaten.

The trick to cooking frozen dumplings]:

1. When boiling frozen dumplings, you need to cook them in a pot under warm water, if you put the frozen dumplings directly into the cold water, the frozen dumplings will stick together one by one, resulting in broken skin. And boiling dumplings in an underwater pot, the dumpling skin will quickly be cooked, and the filling inside is not yet cooked, resulting in the dumplings revealing the filling, so when cooking frozen dumplings, it is most reasonable to cook in a warm water pot.

2. When cooking frozen dumplings, you need to put 1 porcelain spoon in the pot, because the porcelain spoon is equivalent to a spatula, when the water in the pot boils, the porcelain spoon rolls in the pot, so as to prevent the dumplings from sticking to the pot.

3. When cooking frozen dumplings, you also need to put a little salt and cooking oil in the pot, salt can make the dumplings eat more vigorously, and cooking oil can prevent the dumpling skin from sticking to the pan.

When you cook frozen dumplings in the future, you must cook them in warm water, and then master the above tips to ensure that everyone can cook dumplings without breaking the skin and revealing the filling.

When the water boils, put the frozen dumplings directly into the pot, stir lightly with the back of the spoon during the period to avoid the dumplings from sticking to the bottom of the pot, keep the water boiling, and after the dumplings show that the color has become darker, change to medium heat (the water does not fall), continue to cook for six minutes, and then you can eat it out of the pot.

Remember the important point, frozen dumplings must not be thawed, otherwise the dumpling skin will not only sticky, but also "collapse", and the taste and appearance will fall off.

When the water temperature rises slowly, the temperature of the dough and the filling also rises slowly, and when the water boils, the temperature of the inside, outside and boiling water of the dumplings is very uniform, so the boiled dumplings have good elasticity. It doesn't rot easily.

Many people make the first mistake in boiling frozen dumplings, teach you a trick, the dumplings are not stained or broken, and they are more tender.

If you reduce the occurrence of such things, you should try to reduce the thawing time on the road when buying dumplings Add a little salt when cooking dumplings Don't let the dumpling soup taste salty It can effectively prevent the skin breaking phenomenon in the cooking process.

Don't wait for the water to boil, but when the water is about to boil. Frozen dumplings should not be boiled as soon as they are taken out of the refrigerator, so they are easy to stick, and it is best to put them in a less icy way before cooking, especially if they are wrapped and frozen at home. When it can be completely separated, you can put it one by one, don't throw the sticky ones into it and boil, but don't wait until there is water outside to cook again, hehe!

In fact, my personal experience is that there is no difference between frozen dumplings and frozen dumplings, and after the frozen dumplings are put in the pot, turn the heat to boil the water, and don't use something to stir it, so it is easy to break. When the water is boiling, it will naturally open, and the water should not be put too little, and it will be easy to stick if it is less. You don't need to add cold water many times, just add it once and let it boil in boiling water over medium heat.

The skin of frozen dumplings is the most difficult to cook, where it is basically cooked.

There is skill in cooking dumplings :

First, make sure that there are no cracks when the dumplings are bought;

Second, put some oil and salt when cooking dumplings, so that the dumplings will not float;

Third, the water is boiling, after putting the dumplings, the water is boiled again, to simmer over low heat, gently stir the pot with a spoon, and stir it after a while. If the water is too boiling, you can pour a little cold water and don't let the water boil too much.

Try it, can you still break it?

Put an appropriate amount of water first, and then wait for the water to boil, put the dumplings when the water boils, remember to stir while putting the dumplings, the dumplings will be sticky, and then put cold water again when the water is boiling, repeat this process twice and turn off the fire when the water is opened, and the dumplings can be eaten.

The method of boiling frozen dumplings, no need to thaw, after pouring the water to boil, you can boil directly in the pot, cover the pot and boil two boils, and the factory pot can boil two boils.

Put a pot under cold water first, bring to a boil and add cold water, at least three times. The boiled dumplings are similar to those that were wrapped first.

How to cook quick-frozen dumplings.

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.

One is to boil three waters. Specific operation method: boil dumplings under cold water over medium heat; During this step, be sure to gently stir the back of the spoon against the edge of the pot in a clockwise direction so that the dumplings always keep rotating, so as not to let the dumplings stick together.

After the water is boiled, boil for about 1 minute, add a small bowl of cold water, and continue to boil; It's best to stir this step as well. After the water boils again, add a small bowl of cold water and continue to boil; There is basically no need to stir up this step. After the water boils again, add a small bowl of cold water and continue to boil; This is the third water, turn off the fire, and you can eat it!

The second is to boil the water first, not too little, so that it does not stick to the bottom of the pot. After the water is boiling, put the quick-frozen dumplings in the pot (no need to freeze) and stir along the edge of the pot with a spoon to prevent the dumplings from sticking. (The back of the spoon is facing the dumplings, to avoid cutting the silver dumplings, then eat the noodle soup instead) Wait until the water in the pot is boiling, add cold water, and boil again.

Ground meat boils again 2 to 3 times; Boil the vegetarian stuffing twice), and then remove it.

Tips for making dumplings.

Thirty percent meat and seven percent vegetables.

When making fillings, it is necessary to pay attention to the best reedan to use lean meat and reduce the consumption of fatty meat. Vegetables taste better when there is more meat than meat, spinach, celery and other vegetables are rich in fiber, and we can choose more of these kinds of vegetables. In this way, we can reduce the absorption of cholesterol and fat, and still get enough nutrients.

We can also add eggs, fungus, etc. for a better taste.

The vegetable juice is used to mix the noodles.

Vegetable juice also has a lot of nutrients, and a lot of vegetable juice will appear when making fillings. We don't throw it away, otherwise we will waste the soluble vitamins and minerals in the vegetables. If we use these vegetable juices and noodles, we can not only reduce the loss of nutrients, but also make the color of the noodles more vibrant, which can increase people's appetite.

Add some coarse grains to the dough.

Adding some coarse grain powder or soybean flour when mixing noodles can increase the intake of minerals, B vitamins and dietary fiber to a certain extent, making the taste of buns and dumplings richer, and this also ensures the intake of coarse grains throughout the day. It should be noted that since there is no gluten in coarse grain flour or soybean flour, their proportion should be controlled below 20%, otherwise it is not easy to make the dough clump.

Try to boil, steam and fry in water.

We try to choose the way to cook dumplings in boiling or steaming. If we choose to fry dumplings, the nutrients in the dumplings will be lost, and we will consume more fat. When steaming dumplings, you should also pay attention to the fact that most of the salt in the dumplings will not be lost, so the filling can be lighter, otherwise it is easy to ingest too much salt.

Prepare a small bowl with a bowl of water, put the dumplings and water in the pot to boil first, the water can cover the dumplings slightly, and then pat the water in the small bowl into the pot after boiling, and pour the water into the pot after boiling.

tips——

1. Try to use a large pot (wide mouth) to cook quick-frozen dumplings, the smaller the pot, the easier it is to break, unless you just order a few dumplings; In the same way, the more dumplings you cook, the longer it takes to cook, and a bag of 750 grams of dumplings will probably take more than 10 minutes to cook before boiling;

2. Dumplings one by one, scatter the dumplings when you go down, don't pour them all in one fell swoop, so it is easy to stick together and form a big lump. In the middle of cooking, use a spatula or a large spoon to gently pull it clockwise, do not stir back and forth;

3. When you don't cook it, you see that the frozen dumplings have cracked, don't put them in, the cracked dumplings will definitely break when cooking!! Cracked dumplings can be made into fried dumplings without impact, I also have a recipe;

4. The quick-frozen dumplings sold in the supermarket are basically applicable to this method, if the frozen dumpling skin is thicker by yourself, if the first time the water is boiled, the skin is not cooked, pour a small half bowl of water (cold water) into it, and boil the pot again or repeat again. The easiest way to do this is to pick up one and taste it.

It is only suitable for quick-frozen dumplings, and do not cook them in this way!

Frozen dumplings, cold water pot cold water pot!!

There is a misunderstanding, that is, I always feel that the dumplings are floating up but the sides are still white and uncooked, and as a result, they are overcooked after a few more minutes. In fact, under normal circumstances, the dumplings float up, and the water in the pot is already boiling, which means that the filling is cooked. The frozen dumpling fillings are cooked, and the skin is uncooked.

If you don't feel at ease, just grab one and taste it, cook it a few more times, and you'll know it.

01 Put cold water in the pot and turn on the high heat, you can add appropriate salt to prevent it from sticking to the pot later.

02 After the pot is turned on high heat, put cold water in the plate, put the quick-frozen dumplings into the plate one by one, turn the dumplings evenly and dip them in cold water, and loosen them from time to time to prevent sticking.

03 When small bubbles bubble in the boiling pot (not a large bubble in the boiling pot), add the dumplings one by one and gently push them to prevent them from sticking to the pan. When the dumplings are relatively good, cover the pot immediately (but before the dumplings float, you still have to lift the lid and push the pot once or twice with the pot soaking handtool).

04 When the dumplings are boiling, turn them to medium heat, pour in half a bowl of cold water and cover the pot, and when they boil again, continue to pour half a bowl of cold water and cover the pot.

05 When the water boils again, lift the lid and continue to cook for half a minute, and the dumplings are ready, and the dumplings are intact.

06 The reason why quick-frozen dumplings are easy to cook is because the water evaporates during the quick-freezing process, resulting in a lack of moisture in the dumpling skin, and dipping it in cold water can add some moisture to the dumpling skin. Half-boiling water into the dumplings can gradually adapt the dumplings to the process from cold to hot.

Turn on the high heat in the pot first, then put the dumplings on the plate, and while waiting for the pot to appear small bubbles, often stir the dumplings to prevent them from sticking to each other.

The amount of dumplings should not be too much at one time, and when cooking the second pot of dumplings, add an appropriate amount of water to the pot.

Hello, I will be happy to answer for you, I have received your question, please give me about two minutes to type, life expert Chubby Ball is not a robot, please do not end the order, thank you!

Hello, I have found out the steps for you to cook quick-frozen dumplings as follows: 1Wash the spinach, green onions, chop the green onions, and freeze the dumplings.

2Bring water to a boil in a pot and add a pinch of salt. 3Put in the frozen dumplings, add half a soup bowl of cold water, cover and bring to a boil. 4. Every time the soup boils, add half a bowl of cold water.

5. When the frozen dumplings are fully cooked, they will float up and add green vegetables (spinach). 6Add light soy sauce, sesame oil, sugar, pepper, balsamic vinegar, salt, chicken essence and chopped green onion to the clean bowl. 7. Add a little soup to cook the dumplings and stir in.

8Put in the dumplings, add a little soup, mix well and serve.

Thank you for your question, if you are satisfied with me, you can please help me with a fortune Click on the bottom right corner to give me a like! I wish you a happy life, all the best, good health, and Wishing you prosperity!

How to cook frozen dumplingsFor quick-frozen (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.

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.