How to cook dumplings without breaking the skin? How do you cook dumplings so they don t break the s

How to cook dumplings so that the skin does not break The first trick: There are a few popular sayings about cooking dumplings: "Cook the skin of the dumplings first, then cook the filling", "Cover the pot lid to cook the filling, and cook the pot lid to cook the skin".

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 still 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 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.

Add some egg whites when mixing the noodles, and the dumpling skin is not easy to stick when cooking dumplings, and the skin will not break. In addition, a little salt in the water in which the dumplings are cooked will also prevent the dumpling skin from breaking.

First boil the water in the pot, then add some oil, and then put the dumplings in the pot to cook, so that the dumplings are not easy to break the skin.

Add a small spoonful of salt to the water, wait for the water to boil, and then cook the dumplings so that the skin will not break easily.

Boil water before putting the dumplings down.

The dumpling wrappers are made in the same way as the buns.

Trouble, thanks!

<>I'm sure many people have a lot of curiosity about this issue. After all, dumplings have now become a delicacy that many families will make. However, it is often unsatisfactory in the process of cooking dumplings, and the phenomenon of broken dumpling skin often occurs.

Not only will it lead to the loss of flavor, but it will also affect the overall beauty of the dumplings. So many netizens asked: How to cook dumplings so that the skin does not break?

In fact, what we should know is that cooking dumplings is also a method, and everything pays attention to methods, so that we can fundamentally do this thing well, and cooking dumplings is no exception. Perhaps in the eyes of some people, there is no technical content in cooking dumplings, but it is just necessary to boil the pot of boiling water and put the dumplings in the pot to cook. But the dumplings you make are not only unsightly on the outside, but also filled with a lot of water, but also tend to cause the soup base to not be very beautiful.

Therefore, there are many people who have explored many aspects in order to avoid this situation. Therefore, if you want the dumplings not to break the skin in the pot of boiling water, the main thing you should do is to wait for the pot of boiling water to cook before you should go to the dumplings, and in the process of dumplings, you must use the corresponding tools to turn over the dumplings all the time, once you find that the dumplings have signs of rolling up again, you need to add cold water to reduce the surface water temperature, and cook the dumplings with a more stable but sustained temperature. In this way, the cooked dumplings will not be boiled, and the gluten of the noodles will be very good.

So I hope that some of the above practices can be helpful for everyone to cook dumplings, we need to seek the best way to do one thing when doing anything, and don't always think that the result is the most important. Although the final result of cooking dumplings is to cook the dumplings thoroughly and be ready for human consumption, the process is also important. After all, the process of making dumplings is relatively complicated, so you have gone through so many previous processes, but failed in the last process, which is actually equivalent to reducing all your previous efforts, so you still have to find a good solution to do things, isn't it?

Cook in boiling water, wait for the water to boil, and then put the dumplings in to cook, and the cooking time should not be too long, if you do this, the dumplings will generally not break the skin.

1. Cook dumplings with more water, and add an appropriate amount of salt to increase the boiling resistance of the dumpling skin.

2. Boil the water before putting the dumplings in the pot, stirring fully from time to time to prevent the dumplings from sticking to the pot.

3. Don't let the water boil too much, otherwise the dumplings are easy to break, you can add a little cold water after the water boils, and then add cold water after the water boils, and so on three times.

4. Observe the shape of the dumplings when cooking quick-frozen dumplings, the dumplings will slowly become soft after being cooked, if the dumplings float on the water surface and the dumpling skin is uneven, it means that the dumplings are cooked.

When the pot is cold water, you should put the dumplings in it so that the skin will not break, and then add some cold water after the pot is boiled, generally about three times, and the dumplings will be cooked at this time.

If you want to cook dumplings without breaking the skin, first add an appropriate amount of salt again when cooking dumplings, and when cooking dumplings, you should also use a spoon to stir the bottom of the pot at any time.

When cooking dumplings, add some oil to the boiling water, which can play a role in not sticking, not breaking the skin, and the dumplings are complete. This is done because the oil film floating on the water can block the rapid heat dissipation, so that the dumplings are heated and cooked quickly.

Boil water in a pot and add the dumplings when the water boils. Hmmm, stir it, float with the dumplings, and then take a bowl of water and pour it into the pot, and after the water boils, pour in a bowl of water and boil, the dumplings will be cooked, and the boiled dumplings will not break the skin.

First of all, you have to boil the dumplings, put them one by one, and stir it before the dumplings are put in the pot for 10 seconds, otherwise they will stick to the pan, so they should be stirred while putting them in, and water should be added twice during the period after all are put in, so that it is heated evenly.

First of all, the dumplings should be wrapped and pinched, and when cooking, put a little salt in the water first, so that it is not easy to break the skin.

If you want the dumplings not to break the skin, then do not stir them randomly during the cooking process.

1.After the water boils, add salt, stir well, and then cook the dumplings;

2.After the water boils, put in the dumplings, cook for a while, and then put in a few times to cool and boil.

The first trick: If you have time to make dumplings in the kitchen in person, you might as well put some effort into the noodles, when making dumplings, add 1 egg per 500 grams of noodles, use this method and come out of the noodles, the protein content will increase, when making dumplings, you will find that the noodles in your hands are not competitive, easy to knead; When the dumplings are cooked, the protein shrinks and solidifies, making the dumpling skin firm and less likely to stick. In this way, the dumplings after being put in the pot will not mess with the soup ; The dumplings will not lump together after they are taken out of the pot and cooled.

If you want the minced meat to cook faster, you can add some vinegar to the water.

Tip 2: If you are cooking quick-frozen dumplings, then add a small amount of salty salt after the water boils, wait until the salty salt is dissolved, and then put the dumplings in the pot. The advantage of cooking dumplings in this way is that in the process of cooking dumplings, there is no need to flip, no need to point cold water, knowing that the dumplings are cooked, and the boiling water will not overflow, saving trouble and worry, so that the cooked dumplings do not stick to the skin and do not stick to the pot.

Dumplings served on a plate will not stick after a while.

Trick 3: Before boiling the dumpling water, put in some green onion tips, and then add the dumplings after the water boils, so that the boiled dumplings are not easy to break the skin and will not stick.

Trick 4: After the dumplings are cooked, take out the dumplings with a fence, soak them in the warm boiled water prepared in advance, and then put them on a plate, so that the processed dumplings will never stick together again.

The fifth trick: Cook dumplings with a strong fire: cover the pot and cook the skin, and boil the filling.

After boiling the pot for the first time, order cold water three times, and then open the pot and the dumplings will be cooked, non-sticky and delicious. If you also love dumplings, but are worried that the dumplings will be broken, you should learn the above skills, which can help us eat complete dumplings.

How to cook quick-frozen dumplings without breaking the skin :1. If you want to cook quick-frozen dumplings deliciously, you should first "thaw" the quick-frozen dumplings. This step is because when the dumplings are heated, the skin will easily break, and the water used to cook the dumplings will also be easy to enter, so the taste will also deteriorate.

But if you can put the quick-frozen dumplings in cold water in advance, it will take about 2 to 3 minutes to thaw. 2. Another point is that it must be lukewarm, because the hot water can easily boil the dumpling skin, making you look like it is cooked, but the inside is still raw. But cold water is not good, because the cold water is put in for too long, and the dumplings are easy to soak and spoil, so it is best to choose a pot under warm water, but for such details, many people do not pay attention to them, so they will break the skin.

1. When choosing dumpling noodles, you should pay attention to the strength, you can put egg white when mixing noodles, so that the protein of the normal dumplings is easy to coagulate and shrink after the pot, and the water is collected quickly after the pot, which is not easy to stick, and the taste is very good and nutritious.

2. The dumplings wrapped out are easy to break the skin, you can add some salt to the flour, and the dumpling skin is more strong, and it is not easy to break the skin.

3. After the noodles are reconciled, it is best to put them a little, commonly known as waking noodles, and the noodles that come out are relatively strong and should not break the skin.

4. The thickness of the rolling dumpling skin should be uniform and moderate, too thick and not cooked, and the filling should be less; If the dumpling filling comes out of the water, it is easy to break the skin.

5. When the wrapped dumplings are put into the container, flour must be sprinkled underneath, so that the bottom of the dumplings and the container will not stick together, so as to prevent the skin from breaking when the dumplings are placed.

6. When placing dumplings, it is best to wait until the first pot of water is about to boil. Don't eat dumplings with cold water. The water in the head pot should not be too little, otherwise the dumplings will easily sink to the bottom and be easy to break.

7. If you want the dumplings not to be rotten, the most important thing is that the dumplings should be fished with a spoon when they are just out of the pot. Because raw dumplings are very heavy, they will sink directly when they are put into the pot, and if they are not fished out in time, they will stick to the bottom of the pot and cause the dumplings to rot.

8. Sprinkle a little salt in the boiling water first, and then put the dumplings when the water is about to boil, so that the dumplings are not easy to break.

9. Pay attention to the method of using fire. Use high heat first, turn to low heat when the water in the first pot is about to boil, then put the dumplings in the water, scoop them with a spoon, and finally turn to high heat.

10. When turning the dumplings, pay attention to using the back of the spoon (colander, shovel) and other back against the dumplings, push in one direction, do not stir, so that it is easy to scratch the dumpling skin.

First, the ratio of noodles and water should be mastered.

If the dumplings want to be delicious, in addition to the dumpling filling to be adjusted, the dumpling skin is also very important, the dough for making the dumpling skin should not be too hard, too hard and not easy to knead; It should not be too soft, too soft and easy to stick and break the skin. The dough used for making dumplings, warm water in winter, cold water in summer, and about 270 grams of water should be added to a pound of flour.

2. Add salt when mixing the dough.

If you want the dumpling skin to be strong and delicious, in addition to adding water, you can also add a little salt, adding salt can increase the gluten of the flour, make the dough more flexible, can make the dumpling skin more strong, and it is not easy to break the skin and expose the filling. Generally speaking, it is more appropriate to add about 3 grams of salt to a pound of flour. However, eggs must not be added when mixing noodles, as adding eggs will make the taste of the dumpling skin hard and not delicious.

3. When rolling the dumpling skin, the middle is thick and the surrounding areas are thin.

When making dumplings, the flexibility and shape of the dumpling skin are very critical, when rolling the dumpling skin, it is necessary to roll it into a thin sheet with a thick middle and a thin surrounding, not the same thin sheet, because the dumpling is in the process of kneading, the bottom of the dumpling skin, that is, the middle part of the dumpling skin will be stretched into a package, if the thickness is consistent, the bottom of the dumpling is very easy to break the skin. Therefore, when rolling the dumpling skin, you must remember that "thick in the middle and thin on the periphery".

4. Boil dumplings in wide water, add a little salt when cooking dumplings.

When boiling dumplings, be sure to have a wide underwater pot, that is, the amount of water in the pot must be large, and the wide boiled dumplings are not only not easy to stick, but also the boiled dumplings are more strong and delicious.

Cook quick-frozen dumplings at a water temperature of about 70 degrees, that is, when the bottom of the pot begins to bubble; Cook freshly wrapped dumplings, you can wait until the water is completely boiled before getting out of the pot, but before putting the dumplings in the pot, it is best to add a little salt, add about 3-5 grams of salt to a pot of water, don't add too much, the main component of salt is sodium chloride, which will form a strong electrolyte after being dissolved in water, and the dumpling skin contains a certain amount of starch, which will be combined more tightly and roundly after encountering this substance, and it is naturally not easy to break the skin.

After the salt melts, put in the dumplings, push a few times with the back of the spoon, add a bowl of cold water after boiling, and remove the vegetarian dumplings in two; The meat-stuffed dumplings are cooked after three openings.

Boiled dumplings are chewy and do not break the skin and expose the filling, this is to pay attention to from several aspects:

First, it is the dumpling wrapper, which wakes up for an extra time after mixing the noodles to make the noodles more malleable;

In the second year, the filling of dumplings should be appropriate, and the filling of dumplings that is too thin is easy to leak and break the skin;

Third: When putting the dumplings into the pot, the pot should be large enough and the water should be enough to make the dumplings independent and not sticky to each other;

Fourth, putting a little salt after the dumplings are put into the pot is also conducive to the toughness of the dumplings;

Fifth, when the hungry Zheng opened the dumplings, he had to use a spoon to slowly push in one direction, so as not to let the dumplings sink to the bottom and stick to the bottom of the pot.

According to the above 5 methods, the dumplings will definitely not break the skin, they are all chewy and chewy one by one, so try it.