How to cook dumplings delicious, how to cook dumplings delicious

There are various problems when cooking dumplings, some of which are broken skin, sticky skin, and some are undercooked. It really responds to the sentence "It's easy to eat dumplings, but it's hard to cook dumplings".

In fact, it is not difficult to cook dumplings, as long as you master the correct way to cook dumplings, it becomes simple.

Steps. 1. Add enough water and salt when cooking dumplings.

Put salt first, because the sodium ions and chloride ions in the salt will increase the toughness, elasticity and smoothness of the gluten, and the dumplings will not stick to the skin and bottom, so that the color of the dumplings will become white, and the soup will be clear and fragrant.

Steps. 2. When the water boils, remember to wait for the water to boil before making dumplings.

Boiled dumplings and boiled pasta are put in after boiling water, and the surface of the dumpling skin is gelatinized immediately after being heated (a characteristic of starch), and the appearance of the boiled dumplings is beautiful and the taste is strong.

Steps. 3. The dumplings that have just been ordered will fall into the bottom of the pot, so you have to gently stir the pan a few times with a spoon to prevent sticking.

The dumplings are constantly stirred with the boiling water, evenly transferring the heat; Wait for the dumpling skin to cook, then cover the pot and cook the filling, and then cover the pot and cook.

Steps. 4. Wait for the dumplings to float slightly, and then gently stir with a pot and spoon.

Let the dumplings float up so that they don't stick to the bottom of the pot, at this time you can add a little cold water to it, cover the pot, and continue to cook until the water boils. If it's a vegan filling, boil it again and you're ready to eat.

Steps. 5. Add cold water again, do not cover the pot, and boil until the water boils. Add a little cold water and let the water boil again, and the dumplings are ready.

If it is a quick-frozen dumpling, it is best to cook "three opens", that is, boil three times after putting in the dumplings, and add a spoonful of cold water each time. When the water boils for the first time after putting in the dumplings, add a spoonful of cold water and cover the pot (after boiling, heat over medium-low heat to prevent pinching).

When the water boils for the second and third time and the dumplings float up, add cold water and open the lid to let the steam out. The boiling water gradually transfers heat to the dumplings, and makes them turn over with the boiling water, so that the skin of the dumplings is heated evenly, so it is not easy to boil.

Start by adding half a pot of water to a pot and bring to a boil over high heat. Wait until the water is boiling, add a spoonful of salt to the pan before pouring in the dumplings to ensure that the dumplings don't stick. Use a high heat in the process of cooking dumplings, and also turn it with a spoon frequently to avoid sticking to the pan.

After boiling the pot for the first time, add some cold water to continue cooking, and wait until the dumplings are all floating, then add a little cold water. After adding water three times, turn off the heat, so that the dumplings do not break the skin and do not stick to each other.

Summary: Cooking dumplings requires high heat throughout the whole process, so that the dumpling skin is not easy to break. Salt is added to the water to prevent the dumplings from sticking to each other. Add cold water once for vegetarian dumplings and three times for meat-filled dumplings.

Preparation of leek dumplings.

Material. Leek, meat, flour, eggs, water, monosodium glutamate, soy sauce, salt, cooking wine, oil, chicken powder, thirteen spice powder.

Method. 1.I'm making dumplings with leek meat.

2.Flour and eggs, a small amount of salt and water are reconciled, and the skin is very firm after about 1 hour.

3.Add eggs, monosodium glutamate, soy sauce, salt, cooking wine, oil, a small amount of water, chicken powder, and thirteen spice powder to the minced meat and stir well.

4.Wash the leeks, cut them into pieces, don't be too small, I love to eat vegetables, and there are a lot of leeks. It is best to mix the leeks with oil before putting them, so that the water will not come out.

5.Pour in and good. Stir in the minced meat.

6.Knead the awakened dough into a glossy dough.

7.Knead into a long squeeze.

8.Cut into small squeezes.

9.Rinse the dough well.

Preparation of pork leek dumplings.

Material. 150 grams of semi-fatty pork, 100 grams of leeks, 20 dumpling wrappers, salt, pepper, minced ginger, a little peanut oil, a few drops of sesame oil, aged vinegar, chili paste, light soy sauce, soy sauce.

Method. 1.Chop the pork into minced meat and finely chop the leeks.

2.Put the chopped pork and leeks on a plate, add salt, soy sauce, pepper, minced ginger, a little peanut oil, (if there is sesame oil, drop a few drops), then mix well and set aside.

3.After the water boils, put the wrapped dumplings in the pot, after the water boils, add some cold water, and repeat this three times to scoop up the floating dumplings.

4.Prepare a small bowl, put some aged vinegar, chili sauce, light soy sauce and mix well, it is the sauce for eating dumplings.

To boil dumplings, add water to the pot, add a little salt, boil the water, put less in the dumplings once, let the water be wider, prevent stickiness, stir with a spoon in one direction to prevent the bottom of the tower, put a small amount of cold water in the boiling after boiling, press the dumpling skin with your hand to rebound and cook, take it out and eat it.

How to cook dumplings delicious? Cook dumplings. Be sure to boil water and put it in the pot. And then. Put a little salt when cooking the dumplings so that the cooked dumplings are not sticky. Still unwilling to break.

How do you cook delicious dumplings?

See you there! The leather band is good, and the filling is delicious!

1. First boil the water, 2. Pour the dumplings into the water, be careful not to too much, it is easy to stick.

3. Stir the hot water so that the dumplings do not stick to the bottom of the pan.

4. Cover the pot and wait for the dumplings to float up and you can eat [1] .

Note: If the dumplings do not float after the water boils, add cold water several times until the dumplings float.

Non-stick three methods. 1. When mixing with dumpling noodles, add 1 egg per 500 grams of noodles to increase the protein content, and when cooking, the protein shrinks and solidifies, and the dumpling skin becomes firm and not easy to stick.

2. Add a small amount of salt after the water is boiled, and then put the dumplings after the salt is dissolved until cooked, without water or turning. When the water is boiled, it does not spill and does not stick to the pan or skin.

3. After the dumplings are cooked, first scoop the dumplings into warm boiled water with a slayer and soak them, and then put them on a plate, so that they will not stick together.

Four tricks without breaking the skin.

It's easy to eat dumplings, but it's hard to cook dumplings. How to master the heat and how to cook dumplings so that they don't break? I'm sure you'll be able to clear your worries by listening to the tips we've introduced to you below.

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.

After the dumplings are put into the pot, gently push the ruler with the back of the spoon to drive the dumplings to rotate together, first cook quickly on high heat to let the dumplings float on the surface, boil some cold water, after the dumplings float on the surface, turn to medium-low heat and cook slowly, and cook until the dumpling skin is not white, and then cook the wheel.

How to cook dumplings:Use 5 grams of salt, 35 dumplings, and appropriate amount of water.

1. Boil an appropriate amount of water, when the bottom of the pot bubbles with small bubbles, add a spoonful of salt, stir the water in the pot with a spoon to make the water rotate, so that the dumplings will not stick to the bottom of the pot, and the dumplings will be lowered.

2. When boiling for the first time, the next small bowl of cold water continues to boil, and then the next bowl of cold water, repeat this three times, and the dumplings will be cooked.

3. It is smooth and strong, and none of it will break.

Tips:

1. A little more water for cooking dumplings is better.

2. Sprinkle a spoonful of salt in the pot before placing the dumplings is the key to the smoothness and strength of the dumplings.

3. Stir the water in the pot with a spoon to let the water rotate before putting the dumplings, which is the key to not sticking to the bottom of the pan.

4. Pour a small bowl of cold water into the dumplings every time they are boiled, and repeat them three times to cook.

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

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

3. Wait for the water in the pot to boil completely, and then put the dumplings in the pot and boil.

4. Add a spoonful of salt to the water when it is just boiling.

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

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

7. Cook 2-3 times repeatedly, the dumplings float up, all of them are big and full, the dumplings are cooked, and finally it is out of the pot, and the prepared plate will present the cooked dumplings.

How to cook dumplings will not rot.

1. Cook dumplings with as much water as possible, or add some salt.

2. After the water is boiled, the dumplings should be stirred as soon as they are put into the pot, so that the dumplings do not stick to the pan, and it is best to use the back of the big spoon to slowly push the dumplings sinking at the bottom of the pot.

3. Pay attention to control the temperature of the water and don't let the water boil too much, otherwise the dumplings will be easy to break. Add cold water when the water is boiling, and do not let the dumplings stay in a boiling state all the time.

4. Pay attention to the shape of the dumplings, the dumplings are frozen hard at first. After the pot is cooked, it slowly softens and the skin is sticky, and then the dumplings will bulge and float on top like a leather ball. In the end, the stomach of the dumplings will deflat, and intuitively you will find that the dumpling skin is wrapped in the dumpling filling with uneven feeling, and the dumplings are already cooked in this state.

1. First add an appropriate amount of water to the pot (add water according to the amount of dumplings to be laid), and then bring the water to a boil.

2. After the water boils, put the dumplings into the pot, along the edge of the pot, if you throw the dumplings directly into the pot, it is easy to splash the hot water on your body, take the spoon and stir it gently after entering the pot.

3. Then cover the pot, wait until the water boils again, take the spoon again and stir gently in one direction, do not leave the side of the pot, otherwise the water in the pot will overflow.

4. If it is a meat-filled dumpling, you need to cover the pot and cook for about 5 minutes, if it is a vegetarian dumpling, you can cook it for 2 minutes. Here's a tip to tell you that cooked dumplings will float up.

Dumplings are derived from the ancient slots. Formerly known as "Jiao'er", it is an ancient traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, during the Eastern Han Dynasty of China, as a medicinal use.

It is a traditional specialty food loved by the Chinese people, also known as dumplings, which is the staple food and local snack of northern China, and is also a New Year food. There is a folk song called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

Cook the dumplings for 4 minutes.

Bring the water to a boil first, and then add 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.

How to check if 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.

Crystal shrimp dumplings. Crystal shrimp dumplings are one of the most famous Cantonese teahouse dim sums. The finished shrimp dumplings are crystal clear, the filling is faintly visible, and the taste is smooth and tender, which makes people salivate, and it is a rare delicacy with color and material.

How to make it.

Step 1: Prepare the ingredients. 150 grams of clear noodles, 50 grams of corn starch, appropriate amount of boiling water, 400 grams of fresh shrimp, 100 grams of pork, appropriate amount of ginger, 1 carrot.

Cheng noodles are also called wheat starch and can be bought in supermarkets. Pork can also choose fatty pork belly or pure fatty meat, which is to your taste. ）

Step 4: Put 2 tablespoons of cooking oil, 1 tablespoon of cooking wine, 1/2 tablespoon of salt, 1 tablespoon of light soy sauce, 1/2 tablespoon of sugar, a little white pepper into the filling, and then start stirring with your hands in one direction, stirring until the meat filling is strong, and then beat it several more times, as shown in the picture, the filling is ready.

Step 5: Start making noodles. Mix the dough with cornstarch, then pour in boiling water and stir as you pour until there is no dry powder. (It must be boiling water!) ）

The kneaded dough must be put in plastic wrap, otherwise it will be easy to air dry. In the next few steps, be sure to put the dough that is not used for the time being in plastic wrap and cover it. ）

Step 9: Use a small plate to press the small agent into a circle. (You can use a kitchen knife, wooden board, or something to press, and the effect is the same.) ）

Step 13: After all the shrimp dumplings are kneaded, put them on top of the carrot slices one by one, as shown in the picture. (This is a good anti-stick.) Bring a pot on water and simmer for 7-8 minutes before turning off the heat. Then let's start while it's hot, it tastes great.