Steps to cook dumplings, correct steps to cook dumplings

Dumplings. 1 How to cook dumplings.

Ingredients: dumplings, water.

Method: 1. Boil water.

2. Pour a spoonful of cooking oil into the pot.

3. After the water boils, pour in the dumplings.

4. Put in the spatula or spoon and stir constantly with the back.

5. Add some cold water after the water boils.

6. Boil again, add cold water again, add cold water three times in total.

7. Serve and serve.

2 What happens when you boil dumplings with oil.

Dumplings will be more resistant to cooking, less likely to break the skin, and will taste more delicious.

Grease has the effect of lubrication, when cooking dumplings, put an appropriate amount of cooking oil in the cooking pot, which can make the dumplings more resistant to cooking, not easy to break the skin, and the oil will make the dumplings taste fresher, the skin will look more shiny, and the taste will be more chewy.

3 How many minutes do dumplings generally cook.

5-15 minutes.

Dumplings are divided into inner filling and outer skin, are relatively easy to cook, hot water to cook dumplings, the fastest 5 minutes can be cooked and eaten, if it is a pot under cold water, the cooking time will be longer, cooking utensils will also affect the time of dumplings cooking, dumplings float up is cooked, you can judge whether the dumplings are cooked, you can fish out and eat after floating.

4 Tips for boiling dumplings.

1. Stir constantly.

When cooking dumplings, you must keep stirring, if you don't stir, the dumplings are easy to stick together, and it is easy to break the skin when scooping up, which is not beautiful and affects the taste.

2. Add cool water.

When cooking dumplings, adding cold water can prevent the dumplings from being boiled, and the method of alternating hot and cold can make the dumplings stronger and taste better.

Dumplings have been popular as early as ancient times, dumplings in ancient times also called "Jiaozi", the original name is "Jiao'er", it was invented by Zhang Zhongjing, a native of Nanyang, China, it has a history of more than 1,800 years, and it is a kind of special food that is deeply affected by the domestic public. And because dumplings are usually cooked in water before they can be eaten, dumplings are also called "dumplings", dumplings are a kind of food that everyone often eats in their daily life, but do you know how to cook dumplings correctly? The following is a detailed introduction to the correct cooking method of dumplings, to see how to cook dumplings best, and friends who like to eat dumplings will take a look.

How do you cook dumplings best?

Pour two-thirds of the water into the pot, bring to a boil, pour in 15ml of cooking oil, the amount of water and the amount of oil can be properly controlled.

When the water in the pot is boiling, add the chopped green onion and cook for 10 seconds.

Wait for the water in the pot to boil thoroughly, then put the dumplings in the pot and cook.

Add a spoonful of salt to the water while it is boiling.

Use the back of the spoon to slowly push clockwise along the bottom of the pot to make the dumplings rotate and prevent them from sticking to the bottom of the pot.

When the water in the pot is boiling again, pour some cold water into the dumpling pot and continue to cook.

Cook it 2-3 times repeatedly, the dumplings float up, all of them have a big belly, and the dumplings are cooked.

Finally, it is out of the pot, and the prepared plate will be presented to the cooked dumplings.

Precautions: The dumplings just taken out of the freezer of the refrigerator are cold and hard, and it will waste time to cook them immediately, so it is better to take the dumplings out in advance and let them stand for half an hour, which can shorten the time for cooking the dumplings.

Cooking oil and boiled green onions can lock in the moisture in the dumplings well, and with these two magic weapons, even the dry dumplings can become smart.

The correct steps to cook dumplings are as follows:

Prepare ingredients: dumplings, water.

1. First, bring the water to a boil.

2. Put the dumplings into the water.

3. Cook dumplings. It takes about five minutes from the time the water boils.

4. At this time, gently press the dumplings with chopsticks, and the dumplings will quickly bounce upward. This is a manifestation that the dumplings have been cooked.

5. And then there is the **color!

6. After cooking, the dumplings can be fished out.

7. Done. <>

No matter what kind of dumplings it is, it must be after the water is boiled. Put the dumplings down again. After putting the dumplings down, they should be covered with a lid.

Wait for the water to boil! That moment. Open the lid again and add a little cold water.

Let the water stop boiling and simmer for a while. Then wait for the water to boil, then open the lid and add a little cold water. Repeat this three times, and the dumplings will be easy to cook thoroughly, <>

There are two kinds of boiled dumplings, one is to cook freshly wrapped dumplings. The second is to cook frozen dumplings. Cook freshly wrapped dumplings, yes:

More water is better. Bring the water to a boil first, and then boil it wide. Then put in the dumplings.

At this time, the temperature will drop. To keep the heat high, stir frequently with the back of a spoon after entering. For quick opening, cover the pot.

But watch diligently. After boiling again, you can half cover the pot and turn it into a medium heat, keep it boiling, but don't open it too much. You don't need to light the water.

The water is to cool down and prevent it from boiling. To be controlled by fire, it can be changed to medium-low heat, and the size of the lid is opened. Don't stir too often, keep it open, five minutes, that is, mature, can be fished out and served.

Cooking frozen dumplings is relatively more difficult. Remember to have plenty of water. It is also necessary to boil the water first.

Then add the frozen dumplings. Remember, be disposable, get out of the pot quickly. Since the frozen dumplings are cooler, the pan will be slower.

At this time, keep the heat high and cover the pot. However, it is necessary to open the lid more often, stirring frequently with the back of a spoon to prevent sticking. When you see that the pot is boiling again, immediately change to medium-low heat, which is smaller than cooking freshly wrapped dumplings.

Adjust with fire and keep the water boiling. In the meantime, it is still necessary to stir frequently. It can be half or half lid.

The main point is to keep the water slightly boiling and the dumplings to roll lightly. Put in the dumplings, and after boiling for six minutes, they are ripe, and they can be removed and put on a plate.

How long does it take for dumplings to be cooked, there are three ways to make sure that the dumplings are cooked. 1. Floating method. After the pot water is boiled, put in the dumplings, use the back of the spoon along the edge of the pot to the bottom of the pot, slowly cut it off, prevent the dumplings from sticking to the bottom of the pot, one is broken and the other is not floating, and then cover the lid, boil over medium heat, and the dumplings can be determined to be cooked when they all float to the surface of the water, and they can be tasted on a plate.

This refers to cooked and vegetable-stuffed dumplings. 2. Three-time water point method. If it is a raw meat filling, especially beef filling, after boiling the pot, use a spoon to cut it open, cover the pot, and then point more than 100 grams of water after opening, and then cover the lid, that is, the lid is covered with water twice, and the lid is opened with water once, all floating on the water, you can be sure that the raw dumplings are cooked.

3. Time method. After boiling the dumplings under water, cut them with a spoon, cover the water and boil them for 5 minutes over low heat.

Whatever dumplings you cook, remember not to take too long. Cooking frozen dumplings, if you don't get it right, you have to break it, it's all because of the fire and the long time. The main point is to keep the water in the pot to a small boil.

The purpose of ordering water is also to cool down. To emphasize, there is no need to light water. It is better to control the temperature with the heat and the size of the lid open.

Ordering water is an old method and old habit left over from the past, because in the past, it was difficult to control the temperature by burning firewood and coal. The size of the fire can now be controlled freely. It is also necessary to say that the size of the dumplings, whether they are meat filling, vegetable filling, or seafood filling, the amount of meat, and the cooking time are all different.

There should be a minute or two gap.

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.

We take out the frozen dumplings from the refrigerator and then quickly soak them in cold water for 1 minute, which is actually to quickly thaw the dumplings, and can replenish the water lost by the dumplings due to freezing, and prevent the dumplings from cracking when they are cooked. Then add hot water to the pot in the pot, and then put in a spoonful of salt, which can prevent the dumplings from sticking to the skin, increase the toughness of the dumpling skin, so that the dumplings are not broken after boiling, and then quickly turn the water, and wait until the water is hot to put in the dumplings, which can also well avoid the method of dumpling sticking.

Finally, don't leave the pot during the boiling process, because the water is easy to overflow after boiling, after the water boils, add a small bowl of water, point the water 2-3 times throughout the whole process, and cook it on low heat until the dumplings are bulging. When cooking frozen dumplings, do you put cold or hot water in the pan? In fact, when boiling dumplings, you can't boil the underwater pot like boiling fresh dumplings, nor can you cook directly in a pot under cold water, because the boiling water pot, the impact of the boiled water is strong, so the dumplings are easy to boil, and the frozen dumplings will be boiled in the underwater pot, and the outer skin will be boiled and the filling inside is not cooked.

And the pot under cold water, because the frozen dumplings have been soaked in water for a long time, it is also easy to break the skin. Therefore, to cook frozen dumplings, you must thaw them first, and then control the water temperature when the dumplings are served, and the dumplings are suitable for about 40 degrees, so that the cooked dumplings do not reveal the filling and do not break the skin, have good elasticity, and are evenly cooked inside and out.

1. Add cold water to the pot and cover until boiling.

2. After the water boils, put the frozen dumplings into the pot and stir with a spoon to prevent the dumplings from sticking to the pan.

3. After the first time the water boils, add half a bowl of cold water and add a little salt.

4. Cook for eight minutes, until finally the dumplings are all floating and expanding.

5. Remove the cooked dumplings.

Fill a pot with water and bring to a boil;

Put in the dumplings, pay attention to the edge of the pot to avoid splashing the boiling water, stir with the back of a large spoon to prevent sticking, and wait for the water to boil;

After the water boils, add a small amount of cold water (about 150ml, which is the amount of a disposable paper cup) to cool the pot and wait for the water to boil; This step is repeated 3 times until the dumplings float on the surface of the water and the wrappers are bulging and can be removed and plated.

Technical points for cooking frozen dumplings: 1. Defrost cold water for about 2 minutes. 2. Add salt to the water, and put the frozen dumplings at about 40 degrees, which is just right, neither cold water nor boiling water.

3. Scoop dumplings gently, don't shake hard. Therefore, when cooking frozen dumplings, some people use cold water and some people use boiling water, both are wrong! This is the right way, the dumplings do not break the skin and do not reveal the filling.

1. Normal-sized quick-frozen dumplings are generally after the water boils, put the dumplings in, cover the pot lid (boil the pot to cook the skin, cover the lid to cook the filling), after the water boils again, open the lid, add half a bowl of water, repeat three times, and finally the dumplings are floating on the boiling water, you can get out of the pot;

2. Fresh or freshly wrapped dumplings and vegetarian dumplings can be appropriately shortened to avoid dumplings boiling and leaking, and the dumplings floating on the water surface represent that the dumplings have been cooked.

First boil the water in a pot, then slowly stir the dumplings along the edge of the pot to prevent sticking, and wait for the dumplings to surface.

Ingredients: 500 grams of beef, 1000 grams of white radish, 50 grams of onion, 1 egg, 50 grams of ginger juice, 5 grams of tender meat powder, 10 grams of refined salt, 5 grams of pepper, 15 grams of cooking wine, 25 grams of soy sauce, 15 grams of monosodium glutamate, 25 grams of sesame oil, 30 grams of refined oil, 50 grams of dry starch.

1. Remove the fascia of the beef, wash it, grind it into fine mushrooms, mix it well with tender meat powder, cooking wine and refined oil, let it stand for about 40 minutes, then add 250 grams of ginger juice and water and stir well; Peel and wash the white radish, cut it into thick slices, cook it in a pot of boiling water, remove it, put it on the vegetable pier and chop it into fine grains with a knife, then wrap it in gauze and squeeze out the water; Finely chop the onion.

Thirteen spices, pepper oil, soy sauce, cooking wine, monosodium glutamate, egg white.

Method 1: Chop the minced meat; 2. Chop the green onion and ginger and set aside;

3. Prepare the seasoning and start seasoning the minced meat. Put egg white, cooking wine, soy sauce, thirteen spices, monosodium glutamate, etc. first.

4. Add the green onion and ginger again, and then start to adjust the filling.

5. The meat filling is adjusted, and the dumpling filling can be adjusted after marinating for a period of time.

6. The marinated beef filling is ready.

7. Peel and wash the white radish.

8. Rub the white radish into shreds with a grater, then chop it into small pieces with a knife and put it in a basin for later use.

9. Cut off the prepared green onions, chop them and set aside.

10. Put the white radish in boiling water, fry it, remove it after boiling, and put it in cold water for a while. Then squeeze the water out of the white radish. At this time, all the ingredients for making the dumpling filling are ready.

11. Put the ground beef on top of the radish and green onions, and pour some red pepper oil.

12. After adding various seasonings, stir well.

13. After a period of production, the beef dumpling filling is ready.

250g beef, 250g onion, salt to taste, thirteen spices.

1 onion, finely chopped.

2 Add oil to a frying pan and squeeze the onions.

3 Mince the beef, add the fried soft onion, add salt, thirteen spices to taste, mix well.

4 Buy ready-made dumpling wrappers.

5 Press and shape with a dumpling maker.

6 These are wrapped dumplings.

7 Boiled water in a pot.

8 Put the dumplings down and cook until the water boils.

9 Pour another pot of cold water.

10 Bring to a boil again until the dumplings float on top of the pot.

11 Remove and serve.

2 teaspoons of salt, 2 teaspoons of pepper, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1/3 tablespoon of dark soy sauce, 1 tablespoon of olive oil, 1 piece of onion, 1 piece of ginger.

1. Grind the ginger puree, mix it with a tablespoon of water, soak it and filter it to extract the juice.

2. Chop the beef and pork belly together, add the onion, and chop together.

3. Add the celery and chop it together.

4. The minced meat is delicate and even, and there is no fat separation. Add ginger and olive oil in three portions, stirring well each time.

5. Add salt, pepper, light soy sauce, dark soy sauce and oyster sauce and stir together.

6. After the dough is kneaded smoothly, cover with plastic wrap and relax for 20 minutes, and then you can make dumplings. Pack your favorite way. This time, I used the dumpling mold delivered by the noodle machine, and I wanted to be fresh.