Do you choose boiling or cold water when cooking dumplings?

You should boil the pot under water, otherwise in the pot of cold water, the dumplings will be rotten.

If you put cold water into the pot, the dumplings will sink to the bottom, unless you keep stirring until the water boils, otherwise the bottom of the pot will be hotter than the water, and the dumplings will stick to the bottom and the skin will be burnt. Therefore, generally boiling dumplings at home is to boil the underwater pot, hot water makes the dumpling skin quickly and stably formed, add a little cold water to stop boiling after the water boils again, add a little cold water to boil the water again, and the dumplings are basically cooked after 3 reciprocating times.

If it is a ready-to-eat dumpling, then it must be boiled in a pot, which has some benefits. If the freshly wrapped dumplings are cooked in a pot under cold water, while the water is boiling, the dumpling skin is still made of noodles after all, and the skin will inevitably dissolve a little as the water temperature slowly rises, and it may become a little mushy. If the dumpling skin is too thin, or the dough is too soft, the dumplings may be boiled and boiled into a pot of soup.

I always remember my grandmother said: wait for the water to boil and put the dumplings, then boil a bowl of cold water, and repeat this step 3 times. The dumplings will be tight and elastic, especially delicious, and everyone usually waits until the water is boiling before putting the dumplings down.

However, in fact, you can also cook dumplings directly with cold water, which is not only shorter and more gas-saving than boiling dumplings, but also does not have to worry about boiling the dumpling skin. Just boil it directly in cold water, only for "frozen dumplings". **Prepare to boil dumplings, put the dumplings into the pot before the water boils, and then leave it alone, wait until 10 minutes have passed, and the full dumplings can be served.

If you wait for the water to boil before throwing the frozen dumplings in, the outside is 100 degrees, and the inside may be more than 10 degrees below zero, and when it is heated, the skin is often cooked, but the meat is not cooked, but if you cook it in cold water, there will be no such problem. ‍‍

Boiling dumplings must be boiled in a pot, whether it is fresh dumplings or frozen dumplings, it is better to use a pot under boiling water. Especially for fresh dumplings, if the dumpling skin is in the pot under cold water, it will stick together and get lumpy, resulting in broken skin of the dumpling skin.

Fresh dumplings are put in hot water, and quick-frozen dumplings are cooked in cold water, so that the starch in the dumpling skin can be dissolved in the water, and the dumplings will not stick together. In this way, the dumplings will be particularly delicious in your mouth. ‍‍

Usually I use hot water in the pot, so that he can do better.

Let's boil the pot under water, I was blinded by this question, I haven't seen anyone cook dumplings in a pot under cold water.

Everyone loves to eat dumplings, cooking dumplings is also a little particular, just wrapped dumpling dough is still "fresh", at this time must be boiled underwater pot to prevent sticking, hot boiling water can quickly make the "fresh" dumpling dough set, after the shape will not stick to the pan. The situation of the pot under cold water is that the dumpling skin has already stuck to the pot before the water is opened, and the filling and dough are separated after sticking to the pot, so you just wait to drink the porridge. ‍‍

If you want to cook the dumplings and are afraid of boiling the paste, you will come up with the idea of boiling dumplings in cold water, especially when you usually cook dumplings, not only do you have to spend 5 more minutes waiting for the water to boil, but you are afraid that the hot water will splash and burn your hands when you put the dumplings, which is more beneficial than boiling dumplings in cold water. However, it must be frozen dumplings to be boiled in cold water, and if the dumplings are boiled in cold water, the dumpling skin will of course be pasted. In short, freshly wrapped dumplings are boiled in boiling water, and frozen dumplings are boiled in cold water. ‍‍

It depends on what kind of dumplings you are eating, if it is a quick-frozen dumpling bought in the supermarket, then you have to use cold water to cook, because the quick-frozen dumplings are vacuum frozen, if you use hot water, the dumpling skin is cooked, and the filling may not be cooked, if you wait until the filling is cooked, the dumpling skin may be broken. The one you pack yourself is the pot under boiling water!

It is best to boil the pot under water, as this will not cook rotten and stick to the pan.

The frozen dumpling filling and dough have become "ice lumps", at this time, the dumplings should be boiled in warm water, and the "ice lumps" have a thawing process in warm water, and the water is almost opened, and the dumplings are also set, and the dumplings can be turned at this time, and they will not stick to the pan. But when you put a bag of frozen dumplings in boiling water, I feel no different from lukewarm water. ‍‍

Dumplings made by yourself at home, be sure to wait for the water to boil before going to the pot, so that the protein in the dumpling skin can quickly coagulate and shape, the starch is dissolved in water, the dumplings will not stick together, it is convenient to stir with a spoon, and the cooked dumplings are more delicious.

Quick-frozen dumplings are easy to break the skin when cooked in boiling water over high heat, and the meat filling is not easy to cook. It is much more convenient to boil in cold water, and there is no need to pour cold water frequently, and the boiled dumpling skin is more chewy.

Let's talk about fresh dumplings, fresh dumplings, as the name suggests, are dumplings made on the spot. Like after the dumplings are cooked, you should choose a pot of boiling water, which is not controversial, because the buns in the pot of cold water will continue to absorb the water in the soup, and when the water is boiled, the buns will absorb too much water, and they have become soft and inelastic, and the buns will be damaged if they continue to be cooked, and the filling is not cooked, so it is recommended to use boiling water. Therefore, for quick-frozen dumplings, the foreskin is just frozen, but the foreskin still has water, which is different from noodles, so if it is a pot under cold water, before the water is boiled, the foreskin has been thawed, and it will also absorb the water in the soup, which will also cause the foreskin to be damaged when cooking.

Therefore, I suggest that when cooking quick-frozen dumplings, it is best to see that there are a lot of soaks in the pot before the water is boiled, put the dumplings in the pot, and then as the water temperature decreases, the thawing time of the buns will be extended without absorbing the water in the soup, and at the same time that the buns are just thawed, the water will also boil, at this time, people will worry that the dumpling filling will not be thawed.

In fact, don't worry, the size of the bread filling in each dumpling is the same as the size of the meatballs and fish balls we eat, when we eat hot pot or drink meatball soup, they will soon disappear with the wind, indicating that they thaw quickly when they come into contact with hot water, and they are frozen without boiling the wrapping paper, if you boil the pot under water, the frozen dumpling skin will sometimes crack instantly, affecting the taste and beauty of the dumplings. Dumplings, also known as"Dumpling bait"It is one of the ancient traditional noodle dishes in China, which is said to have been invented by Zhang Zhongjing, a medical saint in Nanyang, Eastern Han Dynasty, China. It is more than 1800 years old.

Dumplings are very popular among the Chinese.

As the saying goes:"It's better to eat upside down than upside down"。Many people like to eat dumplings, no matter what kind of filling dumplings they have, as soon as they bite into it, they can't be happier to eat it in their mouths.

So, when cooking dumplings, is it better to cook them in cold water or hot water? I believe that most people put dumplings after the water is boiled, right? If it is a fresh dumpling, boil water into the pot and boil the water three times (cold water three times) before removing from the pot, which should not be controversial.

Freshly wrapped dumplings are raw and alive, boiled in boiling water, not easy to stick, not easy to break. Moreover, when boiling fresh dumplings in this way, the dumpling skin and filling can be cooked together, which not only ensures that the dumpling filling is thoroughly cooked, but also makes the dumpling skin tough, chewy, and has the best taste. Note that such fresh dumplings must not be boiled in cold water, and must not be boiled in cold water unless you want to harvest a pot of mushy soup.

Boiling dumplings should be boiled in a pot, and then add dumplings after the water boils, if it is a pot under cold water, when the water has not yet worked, the dumplings may be soaked.

When cooking dumplings, you should choose a pot under boiling water, if you choose cold water, it is likely to cause the dumplings to be sticky between them, and it may also affect the taste.

Now choose a pot under cold water, which will play a better role and will also prevent the dumplings from sticking to the pan or other problems.

When cooking dumplings, you must boil the pot under water, so that the inner line of the dumplings can be cooked quickly, and the dumpling skin will not break.

Dumplings should be boiled in a pot under water.

The correct way must be to boil the dumplings under water, and the pot under cold water will be boiled for a while before it can be boiled, at this time the dumplings will be soaked in water for several minutes, and then continue to cook for a few minutes.

When cooking dumplings, don't boil them directly! Add this 1 step, and the dumplings will be fragrant and tender, and the skin will not break. Don't go directly into the dumplings after the water boils, remember to add one more step, this step is to add a little salt, and then put in the dumplings, which is also a small trick that does not break the spring skin of the stool and does not stick.

After the dumplings are put into the pan, use the back of the rolling mold spatula to gently rotate and push along the edge of the pan, which can prevent the dumplings from sticking to each other.

When cooking quick-frozen dumplings, if you boil the pot under water, it is easy to break the skin, and it will cause the skin to be cooked, but the meat filling inside is still raw, so you can only use cold water in the pot. When the water is boiling, you can add a little cold water to make the meat filling cook a little faster and not let them stick together. You can add a little salt to the pot, so that the cooked dumplings are not sticky or sticky, and they are also more delicious.

Tips for cooking dumplings

1. Add enough water when cooking dumplings, add 2% salt after the water is boiled, and then put the dumplings after dissolving, which can increase the toughness of the gluten, the dumplings will not stick to the skin and the bottom, the color of the dumplings will turn white, and the soup will be fragrant.

2. There are a few sayings about boiling 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 the lid is open to cook, the steam will be quickly lost, and the water temperature can only be stored about it, and the dumplings will be stirred with the boiling water, evenly transferring 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.

Fresh dumplings should be put in the pot with hot water, and a little salt can be added to the pot to prevent the dumplings from sticking; It is best to cook quick-frozen dumplings in a pot under cold water, and the dumplings are slowly cooked with the water temperature, and the cooking speed is faster. Dumplings are traditional Chinese noodles and are deeply loved by the people, and eating dumplings is a unique folk tradition of the Chinese Spring Festival.

Dumplings are a very common food in our daily life, especially in the northern region of our country, where every household must have dumplings every day. Many novices don't know whether dumplings should be cooked under cold water or hot water, and generally the dumplings that have just been wrapped can be cooked quickly under the pot with hot water, which is very convenient.

If the dumplings at home are quick-frozen dumplings purchased in the supermarket or wrapped and frozen, it is best to cook them directly in a pot under cold water. When potted under cold water, the dumplings can be cooked slowly with the water temperature, which will allow the dumplings to heat more evenly and cook faster.

Precautions for cooking dumplings

When cooking dumplings, we can add an appropriate amount of salt to the pot, after adding salt, we can avoid the dumplings sticking together; In the process of boiling dumplings, you can add cold water three times after the water boils to make it boil three times, so that the dumplings cooked by Wu Lu taste better; When cooking dumplings, you can stir them gently to avoid the dumplings sticking.

Frozen dumplings should be boiled in cold water, and the dumpling skin is easy to break when boiled in hot water. After the quick-frozen dumplings are cooked, do not stir them casually, otherwise they will easily deteriorate.

When making dumplings, don't cover the pot at first. If the dumplings are covered as soon as they come out of the pot, it will be difficult for the water vapor in the pot to be discharged, and the pressure in the pot will be too high. At this time, the dumpling skin has not yet been formed, and the dumpling skin is easy to deteriorate.

Frozen dumplings cannot be boiled in hot water, but they need to be processed in advance before they can be put in. To freeze the dumplings, take out the dumplings first and soak them in cold water for 5 minutes. At this time, the water in the pot will be heated to about 60 degrees, and then the soaked dumplings will be added.

When cooking dumplings, do not put the water in it. The correct way to do this is to turn the heat to low when the water is boiling, and then put the dumplings in the pot.

When cooking dumplings, do not stir back and forth. The correct way to do this is to pour the dumplings into it, cook for 3 minutes, stir with a spoon, and then insert the back of the spoon into the bottom of the pot and stir gently, otherwise the dumplings will crumble easily.

In addition, when cooking dumplings, you can add a small amount of salt to the clear water so that the dumplings are not easy to break.

Fresh dumplings boil in a pot under water. Dumplings made by yourself at home should be boiled before putting them in the pot, which can make the protein in the dumpling skin quickly coagulate and form, the starch is dissolved in water, the dumplings will not stick together, and it is convenient to stir with a spoon, and the cooked dumplings are more delicious.

Quick-frozen dumplings are more suitable for boiling in cold water. Quick-frozen dumplings are easy to break the skin when cooked in boiling water over high heat, and the meat filling is not easy to cook. It is much more convenient to boil in cold water, from the point of view of time, boiling frozen dumplings in cold water is slightly faster than boiling dumplings, and the whole process is more suitable for people who are not very good at cooking dumplings, no need to pour cold water frequently, just need to boil the pot and wait for two minutes, and the boiled dumpling skin is more chewy.

Pour cold water into the pot first, then add the dumplings, and the quick-frozen dumplings and cold water are heated and boiled over medium heat. As the water temperature rises, the dough and meat filling are heated more evenly, and the boiled dumpling dough is chewy and the meat filling tastes good!

Is it better to boil dumplings in a pot under cold water or hot water? It turns out that there is still this exquisiteness, hurry up and tell your family, life tips, life tips, I hope everyone will like it, thank you.