How can I keep my dumplings from sticking? How do you prevent dumplings from sticking?

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.

Dumplings are derived from the ancient slots. The original name of dumplings is "Jiao'er", which is said to have been invented by Zhang Zhongjing, a medical saint in China, and has a history of more than 1,800 years. 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.

Dumpling wrappers can also be made of hot noodles, puff pastry, egg steps or rice noodles; The filling can be meat or vegetarian, sweet or salty; Cooking methods can also be steamed, branded, fried, fried, etc. Meat stuffing has three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian stuffing is divided into assorted vegetarian filling, ordinary vegetarian stuffing and the like. Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, complete range of raw materials and nutrients for the production of dumplings, and the cooking method ensures less loss of nutrients, and conforms to the connotation of Chinese color, flavor and food culture.

There are many famous dumplings from all over China, such as shrimp dumplings made with flour in Guangdong, pot sticker dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, soup dumplings in Shandong, Laobian dumplings in Shenyang, and Zhongshui dumplings in Sichuan. Xi'an also created a dumpling feast, with dozens of dumplings of different shapes and fillings to form a banquet to entertain guests.

Dumplings have now become an indispensable Chinese New Year food for northerners. When making dumplings, people often wrap golden ruyi, brown sugar, peanuts, dates and chestnuts into the filling. Those who eat Ruyi and brown sugar will have a sweeter life in the coming year, those who eat peanuts will live a long and healthy life, and those who eat dates and chestnuts will have precious children early.

Don't put the wrapped dumplings directly in the refrigerator, teach you this preservation method, the dumplings are not sticky or broken.

1. You can brush a layer of cooking oil on the plate before putting dumplings on the plate each time.

2. Put the dumplings in the refrigerator immediately after wrapping them for quick-freezing.

3. Don't wrap raw dumplings on a plate. It should be placed with a breathable grate.

The above is purely personal experience, I hope it can help you.

Preparation of fried dumplings without sticking to the pan:

1. Put a small amount of oil first, heat the pot to a little smoke, add some cold oil and pour it out, and then put the dumplings in, and be sure to gently shake the pot a few times when putting it in.

2. If it is a quick-frozen dumpling, it is best to melt it and fry it. In a frying pan, put some oil, put the oil in when it is hot, over medium-low heat, or add a little water to the pan, so that the fried dumplings are not so hard.

The method of frying dumplings is as follows: ingredients that need to be prepared in advance: 1 cup of soy milk, 200 grams of beef, 100 grams of green vegetables, appropriate amount of flour, appropriate amount of salt, and 1 egg.

1. Put flour, salt, soy milk and eggs in a basin and mix well.

2. After mixing well, knead a piece of dough by hand and put it aside for 2 hours.

3. Prepare the fillings that need to be wrapped.

4. Knead the dough into long strips by hand and cut it into small pieces of about the same size with a kitchen knife.

5. Roll out the agent into round slices, wrap it in the meat filling, and wrap it into dumplings.

6. Put a little oil in a frying pan and fry the dumplings for 1 minute.

After a few minutes, add an appropriate amount of water, cover and simmer.

8. After the water is dry, put it out, so that the dumplings are fried.

1. Method 1: Dip the dumpling skin in water around it.

1) First of all, prepare a bowl in Tonghao Town, and put a little clear water in the thick of the table, and put it next to the dumpling skin to be wrapped for later use.

2) Next, use your fingers or chopsticks to dip in water and apply to the surrounding areas of the dumpling wrapper.

3) Add the dumpling filling, put the watery sides together, and pinch tightly with your hands.

4) At the same time, the dumpling wrapper can also be folded, which can better ensure that the bond does not break the filling.

2. Method 2: Wrap it in a wet towel and put it in the refrigerator. Spread the wrappers flat on a clean, damp towel and place them in the refrigerator crisper to allow the wrappers to absorb moisture and make it easier to bond between the edges when wrapping.

Method 1: Freeze and break again.

Many people keep dumplings next to each other in the refrigerator, and the dumplings are prone to sticking together. Don't be in a hurry to tear it open at this time, because the skin of the dumplings is soft and easy to tear.

It is recommended to separate the glued dumplings, put them on a plate, sprinkle some flour to avoid stickiness, and put them in the freezer layer of the refrigerator. When you take it out after half a day, the dumplings are already frozen hard, and you can break the dumplings hard, and the skin is not easy to tear. Dumplings.

Method 2: Boiled in salted water.

Put water in the pot, add an appropriate amount of salt, and put the dumplings stuck together after the water boils. During this period, use chopsticks to slowly stir the dumplings, and when the dumpling skin is cooked, it will not be so sticky and will not stick together.

But be careful not to cook for too long, otherwise the dumplings are easy to boil and break the skin, generally the dumplings are boiled and floated and then boiled on low heat for 2-3 minutes. Dumplings.

Can dumplings be untied if they are frozen into a lump.

If the dumplings are placed in the freezer layer of the refrigerator, many dumplings stick together and freeze into a lump, at this time you can't break it by hand, you can put a whole dumpling in cold water to soak it, and change the water twice during the period, which can soften the dough that sticks together on the surface and facilitate dispersion, but the shape of the whole dumpling is still not scattered.

Note: Dumplings frozen into lumps indicate a possible power outage.

If the dumplings that were originally put into the freezer layer of the refrigerator are already frozen, it stands to reason that they will not freeze into a lump, and the reason for this may be that the refrigerator has a power outage in the middle of the freezer, causing the dumplings to thaw before sticking together.

Such dumplings may have the risk of pathogenic bacteria or deterioration because they have been thawed halfway, so it is necessary to pay attention to distinguish them, and it is best not to eat the food that is thawed and frozen in the refrigerator after a power failure. Dumplings.

How to put freshly wrapped dumplings in the refrigerator.

1.Do not put next to each other.

If the freshly wrapped dumplings are placed in the refrigerator compartment, they can generally be placed for 2-3 days, but be careful not to put them next to each other, it is best to put a fresh-keeping bag in the refrigerator, and then put the dumplings on them one by one, paying attention to the interval.

2.Let it sit and freeze again.

If it needs to be stored in the freezer layer of the refrigerator, then it is recommended not to put it in the refrigerator just after wrapping, because the freshly wrapped dumpling wrappers have a slightly higher water content and are easy to stick. It is best to leave it on the table for 1-2 hours, wait for the dumpling skin to dry slightly, and then put it in the freezer layer.

3.It cannot be stacked with frost.

First, put the dumplings on the plastic wrap in the drawer of the freezer, and stack them neatly and spaced, only one layer, not stacked on top of each other. After about an hour, the dumpling skin will freeze hard and not easy to stick, so put the dumplings in a plastic bag and put them in the freezer to seal and preserve. Then freeze the next round. Dumplings.

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 are sticking togetherSalt 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 they will 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 quick-frozen 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.

1. After the water boils, add a little salt, and then put the dumplings after the salt is dissolved, without water, without turning, until cooked.

2. When cooking dumplings, you can put a few sections of green onions in the pot, so that the cooked dumplings do not stick.

3. In order to prevent the dumplings from sticking, add 1 egg per 500 grams of noodles when mixing with the dumpling noodles, and when boiling in the pot, the dumpling skin becomes firm and not easy to stick because of the protein shrinkage and coagulation.

4. After the dumplings are cooked, soak the cooked dumplings in warm boiled water first, and then put them on a plate so that they will not stick together.