Boiled dumplings are broken, what are your good ways to deal with them?

There are many reasons why dumplings break the skin. First of all, the dough should be glutenous, if you roll the dough yourself, you can add a little salt to the flour, and a small half spoon is enough for the family. Knead the dough without adding too much water, to ensure that it can be kneaded evenly, but never get hands on it, and the dough should be firm.

The skin should be thick and thin, too thick is not delicious, too thin and easy to break. When wrapping dumplings, they should be wrapped and reconciled, and they will be scattered if they are not firmly stuck in the water, and they should be padded with flour underneath when they are placed, so that they will not be sticky and torn.

If you want to cook dumplings without breaking the skin, you can either add a little salt or add a large green onion in the water, both of which can increase the sealing adhesion of the dumplings.

The main thing is to pay attention to the dumplings in the early stage, one is to have enough water in the dumplings, the second is to use high fire in the dumplings, the third is to use the dumplings slowly, the fourth is to have less dumplings, and the fifth is to open the water with a spoonful of salt, and then the dumplings. In short, it can't be too troublesome.

When making dumplings, try to use dumpling flour or high-gluten flour, the kneading surface of the rolling skin should be moist, and if the fitting place is dry and more puffy, it is recommended to use a little water to moisten it, or wet it with the water of the seasoning filling.

The dough should be slightly harder, and after being reconciled, it should be placed in a basin and covered tightly, and it should be left for 10 to 15 minutes, and the gluten and gluten in the noodles should absorb water and swell, and then start to make dumplings after the gluten is fully formed, so that it is not easy to break.

When mixing noodles, you can add an egg, and the other is that the noodles must not be too soft! If it is soft, it is easy to break the skin.

I remember my mother said before, boiling the pot, put some salt in the pot in advance, you can avoid sticking to the pan, it is best to wait for the dumplings to float before stirring slowly, stirring the edge of the spoon too early is easy to scratch the dumpling skin.

Cooking dumplings does not break the skin, there is no secret at all, as long as the wrapping is good and not overcooked, the dumplings generally do not break the skin, but after the skin is broken, it will be used as a ravioli, haha.

The secret of not breaking the dumplings is to knead the dough well, wrap it firmly, pay attention to the heat when cooking, and put it out as soon as it is cooked, so that it will not break.

Pay more attention, the water for cooking dumplings strives to be more, the water is prosperous, this is the same as the method of cooking noodles, only if there is more water, there is room for movement between dumplings and dumplings, and they do not collide with each other.

The wrappers are broken during the New Year, and we can't say "broken". It is unlucky to say "bad".

Take out the frozen dumplings and soak them in a bowl of cold water for 1-2 minutes (don't soak for too long). In the meantime, add water to a pot and bring to a boil, do not bring to a boil. When the temperature is around 40 degrees, you can cook the dumplings that have just been soaked in water.

Bring the water to a boil, the dumplings float up, then cooked, and you can eat. The principles of this are:In the quick-freezing process, quick-frozen dumplings are easy to come into direct contact with boiling water and collide with cold and heat due to water loss.

The place where the dumplings are made has not yet been cooked, and the place where the dumplings are made has been cooked. The purpose of soaking frozen dumplings in cold water is to make the dumpling skin absorb some water first, and have a preliminary thawing effect, so that the dumplings can gradually adapt to the process from cold to hot. In this way, when the water temperature in the pot is about 40 degrees, the dumplings will be put into the pot, which not only avoids the collision of hot and cold, but also because the dumpling skin absorbs water, so there will be no cracking of boiled frozen dumplings.

Don't wait for the water to boil. For fresh dumplings that have just been made at home, be sure to wait for the water to boil before putting them in the pot to take them, and then use a spoon to push the dumplings away (note that the spoon should always be close to the bottom of the pot when pushing the dumplings, push with a convex surface, and the water should be kept slightly boiling, not too big, otherwise the dumplings will be cooked). This allows the protein in the dumpling wrapper to quickly coagulate and form, and the starch will also dissolve) In the water, the dumplings will not stick together, so it is convenient to stir with a spoon.

Dumplings are even tastier. For quick-frozen dumplings, it is recommended that when there are small bubbles (not large bubbles, about 40 degrees) in the boiling pot, put the dumplings into the pot one by one, and gently push and press to prevent the dumplings from sticking to the pot and the quick-frozen dumplings are easy to break when boiling in boiling water. Adding salt to the water and then boiling the dumplings can raise the boiling point of the water.

Salt can make the flour tough, slow down the gelatinization rate of starch, increase the cooking resistance of the dumpling skin, prevent the dumpling skin from cracking due to tension, and make the dumpling more resistant to cooking and not easy to break the skin. Do not add salt until the dumplings are cooked.

Put a little cooking oil in the water and put the dumplings. In this way, a protective film can be added to the dumpling skin, which has a lubricating effect and guarantees that the dumplings will not stick together. As for boiling dumplings,It is generally said that "cover the pot and cook the filling, not cover the pot and cook the skin".

Cooking dumplings with a lid on the pot is more time-saving and gas-saving, but don't cover the lid and cook for too long to avoid breaking the skin.

Thank you for the invitation, I prefer to make dumplings to eat, and I don't like to add salt or eggs to the dumpling wrappers, I like dumplings with pure dough wrapping, and the following is a summary of my experience in cooking dumplings as follows:

1. If it is a freshly wrapped dumpling, it should be boiled in boiling water, and it is best to throw the dumplings one after another when they are put into the pot, not one pile after another, which can prevent adhesion and broken skin. After getting out of the pot, use a spoon to push the edge of the pot in different directions to the middle, so that the dumplings that have just been put out of the pot will not be stuck to the bottom of the pot and break the skin.

2. When all the dumplings are floated up, change to medium heat, pour a little cold water every few minutes, cover the pot and wait for the water to boil again before opening the lid.

3. If you cook quick-frozen dumplings, the fire should not be too big, and you should cook them slowly over medium-low heat, because the dumplings are cold, alternating between hot and cold, and the skin is easy to break.

ThanksSister Yu 1983Friend's invitation!

Boiling dumplings to break the skin, of course, is related to the strength of the dumpling skin, I have heard others say, adding salt, egg white, etc. when mixing noodles can make the dumpling skin resistant to cooking. However, the average family rarely adds these things, and the strength itself is not enough, which is a reason for the broken skin. In addition, after the dumplings are put into the pot, improper operation will also cause the dumplings to break the skin.

1.When the dumplings are put into the pot, wait for the water to boil before putting them in the pot. For example, if the pot is under cold water, the dumpling skin will become soft and sticky when soaked in water, and the strength will be weakened and easy to stick to the bottom of the pot, and it will be easy to break when pushed with a spatula.

After the water boils, the dumpling skin will quickly harden and become tough, and it is not easy to be damaged or stick to the pan due to external force.

2.After the dumplings are put into the pot, be sure to use a spatula (or spoon) to gently push the dumplings against the bottom of the pot. If you don't push, it will stick to the bottom of the pot, and pushing the dumplings with the front of the spatula or pushing hard will increase the pressure on the dumplings and increase the chance of breaking the dumpling skin.

The dumplings are pushed in time as soon as they are in the pot, and the dumplings are easy to push away before they stick to the pot or have very few sticks. Push the spatula in turn to increase the contact area with the dumplings, and gently push, the pressure on the dumplings is small, all in order to reduce the pressure on the dumplings and avoid pushing the dumpling skin through.

3.After the dumplings boil again, beat the cold water several times to stop the water from boiling. If you don't boil the water without cold water, the dumpling skin will also break.

Because boiling occurs both inside and on the surface of the liquidStrenuousThe vaporization phenomenon is bound to drive the dumplings to move together. There will be a violent collision between the dumplings, between the dumplings and the pot body, thus breaking the dumpling skin. When the water is boiled, a small amount of cold water is added, and the water stops boiling due to the decrease in temperature, which avoids strenuous movement and avoids the violent collision of the dumplings, and the temperature of the water is only slightly reduced, which has little effect on the heat absorption of the dumplings.

Because the skin is broken.

Cut out the torn dumplings and set aside. Wait until all the dumplings are cooked, and then put the dumplings in the steamer to steam and clear them, or stick them on the side of the pot. It won't fall into the water, in short, it can't get wet anymore.

Add an appropriate amount of cold water to a pot and bring to a boil, then add an appropriate amount of salt to the water, and then put the dumplings in to cook. In this way, the boiling water will continue to wash away the dumplings, which can separate the dumplings that stick to the Lingshan together; Salt can increase the toughness of the dough and prevent it from being boiled.

What to do if the dumplings stick together.

Put the dumplings in the freezer and freeze them, and then take them out and they easily melt and stick together. The dumplings that stick together are easy to tear and expose the filling when they are in the pot, which will affect the taste of the dumplings.

Therefore, before putting the dumplings in the refrigerator, spread the Baodu plastic wrap and roll the dumplings into a circle of flour before putting them in the refrigerator. This will prevent the dumplings from sticking together and will not affect the taste.

In addition, if the dumplings are melted, it is best not to pull them at will. Put the melted dumplings back into the freezer compartment and freeze them thoroughly, and then take them out after they are completely hard to cook.

Then, instead of tearing the dumplings apart, boil the water and add an appropriate amount of salt, and then put the dumplings in to cook. In this way, the cooked dumplings will be easy to separate, and at the same time, they will not be easy to be boiled.

When cooking dumplings, adding an appropriate amount of salt can increase the cooking resistance of the dumpling wrappers; And be sure to stir well during the cooking process to prevent the dumplings from sticking to the pan.

Generally speaking, if the dumplings are frozen for too long, the water on the surface of the dumpling wrappers will evaporate. At this time, it is not advisable to cook the dumplings over high heat, but to slowly cook the dumplings over low heat.

Dumplings must be a favorite food for many people, especially when the weather is cold, eating a plate of hot dumplings always feels very comfortable. When making dumplings, many people will always have a problem, that is, the skin is always broken when cooking dumplings, which not only destroys the fruits of their hard work, but also cooks a pot of rotten dumplings, and the mood is also very depressed. Therefore, when it comes to the method of cooking dumplings without breaking the skin, friends should quickly collect them.

What is the way to cook dumplings without breaking the skin, hurry up and collect them?

1. Add some salt to the water before cooking the dumplings, which will make the dough tough and prevent it from being boiled.

When boiling dumplings, add some salt to the water first, which can effectively reduce the phenomenon of the dumpling skin being boiled, and it will also make the dumpling skin more resilient and chewy.

2. Add cold water to the pot several times during the process of cooking dumplings, so that the dumplings will not be easily boiled.

If the dumplings are boiled with boiling water, the dumpling skins will easily stick together, so it will lead to the phenomenon of broken skin. Therefore, when the water is boiling during the cooking of dumplings, cold water should be added to it several times so that the dumplings will not stick together, thus preventing the phenomenon of dumplings breaking the skin.

3. Put two green onions in the water in which the dumplings are boiled, which can not only prevent the dumplings from breaking the skin, but also enhance the flavor.

When cooking dumplings, put two green onions in the water can effectively reduce the situation of dumplings being boiled, and adding green onions can also make the dumplings more fragrant.

Have you ever encountered a broken skin when cooking dumplings? If you also often cook dumplings to break the skin, hurry up and collect the above small methods, these methods are very practical, you may wish to try it next time you cook dumplings. If you have any other good methods and suggestions, please share them here.

If you want to cook dumplings without breaking the skin, wrap the dumplings tightly when you can.

If you want to cook dumplings without breaking the skin, add a little salt to the pot when cooking dumplings, this method is very practical.

There are many ways to cook dumplings without breaking the skin, and the dumpling skin should be thicker.

First of all, you can wrap the dumpling skin a little thicker, and then you can put more cold water while cooking.

If we cook it at home, we usually add some oil to the water, so that it is not easy to stick to the pan.

When cooking dumplings, there should be more water in the pot, and you can put a little salt.

Don't cook dumplings on too high a fire, and they won't break if you cook them slowly.

Wait for the water to boil before putting the dumplings in the pot, then float up and put cold water a few more times.