Is boiling dumplings cold or boiling? Why?

Let's talk about fresh dumplings first, fresh dumplings are simply dumplings made on the spot. In the case of this kind of dumpling stew, there is no controversy about choosing a pot under boiling water, because the dumpling skin in the pot under cold water will also digest and absorb the water in the soup, until the water is boiled, the dumpling skin absorbs a lot of water, and has become soft and has no elasticity, and the dumpling skin will be damaged if it continues to be cooked, and the filling is not cooked, so it is recommended to boil it in boiling water. In that case, for quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin or water content is different from noodles, <>

Therefore, if it is a pot under cold water, before the water is boiled, the dumpling skin will be unfrozen, and the water in the soup will also be digested and absorbed, which will also cause the dumpling skin to be damaged when cooked. In fact, whether to boil with cold water or boiling water, it depends on what kind of dumplings are eaten, if it is a quick-frozen dumpling sold in the supermarket, then it is necessary to use cold water to cook, because the quick-frozen dumplings are all vacuum frozen, if you use hot water, the dumpling skin is ripe, and the filling is likely to be not cooked, if until the filling is ripe, it is very likely that the dumpling skin will be broken, which is why many friends are very easy to break the skin of the quick-frozen dumplings.

How to prevent dumplings from sticking to the pot, open the lid and add a small amount of cold water, then turn to a simmer and boil, add some cold water after boiling, a total of three times, so that no matter what kind of dumplings are cooked, they will not stick to the pot and break the skin. Whether it is frozen dumplings or freshly wrapped dumplings, before the dumplings are put into the pot, you can directly put a spoonful of salt in the water, mix well, and then put the dumplings in the pot and stir them with a stir-fry spoon. That way it is not easy to break and stick to the pan.

Therefore, I suggest that when cooking quick-frozen dumplings, it is best to put the dumplings into the pot before the water is boiled, when the bottom pot sees a lot of foam, then the water temperature will decrease, not only so that the dumpling skin has a thawing time, but also will not immediately digest and absorb the water in the soup, under the premise that the dumpling skin has just been unfrozen, the water has already boiled, at this time, everyone is always worried about whether the dumpling filling has not been unfrozen, this does not have to worry, the size of the cake filling in each dumpling, and the meatballs we eat, The size of the shrimp balls is about the same, when everyone eats spicy tang or makes meatball soup, they quickly float up, indicating that they will be thawed quickly after meeting boiling water, there will be no dumpling skin cooked through the filling and frozen such a saying, if the pot is boiling, the frozen dumpling skin will occasionally crack in an instant, endangering the taste and beauty of the dumplings.

When boiling dumplings, it is best to boil them with hot or boiling water, put in the dumplings after the water boils, stir well, and cover the pot. When the dumplings are about to float to the surface and boil, remove the lid and boil the skin, add some cold water, and then let the dumplings boil twice, add some cold water each time, and finally take them out.

If you boil dumplings, it is more suitable to use a cold water pot, because the boiling water is too hot, and the dumpling skin is too thin, so it is easy to break after a long cooking time, so the cold water pot, the dumpling skin is not easy to stick to the pot and break the skin.

This needs to be divided into quick-frozen dumplings or fresh dumplings, quick-frozen dumplings need cold water pot, the water temperature slowly rises and the dumplings will be heated more evenly, and fresh dumplings need hot water to go into the pot, otherwise they will melt away and deform.

Dumplings are the traditional food of our Chinese nation, and we will eat them during the Spring Festival. The varieties of dumplings are also varied, including winter dumplings in the Northeast, large dumplings in Shandong, and steamed dumplings in Shaxian County, Fujian. The most common and homely thing we are is dumplings, and dumplings are divided into two types: fresh dumplings and quick-frozen winter dumplings.

Although they are all dumplings, we have to pay attention to the method when cooking. Otherwise, the dumplings we cook will be ugly.

First of all, let's talk about fresh dumplings, fresh dumplings are the dumplings we mix with noodles that day, such dumplings we have to boil the pot on high heat, if you are afraid of sticking to the pot, you can put appropriate salt, stir the dumplings in the direction, wait for the water to float the dumplings, pour in water, and then wait for the pot to boil twice, add water twice, and wait for the third time the dumplings can be out of the pot, so that the boiled dumplings are white and delicious.

The second is quick-frozen dumplings, the cooking method of quick-frozen dumplings and fresh dumplings is completely different, quick-frozen dumplings because the dumpling filling and dumpling skin are frozen very hard, when cooking, we have to pot under cold water, one is to let the dumplings and the water temperature slowly melt together, and with the height of the water temperature, it also relieves the rapid thermal expansion and contraction of the dumplings and cracks the dumpling skin. When pouring the dumplings, to prevent the quick-frozen dumplings from sinking to the bottom of the pot, we have to stir while putting the quick-frozen dumplings to prevent the dumplings from sticking to the bottom of the pot, we can also add an appropriate amount of salt, which can also prevent the dumplings from sticking. Wait for the water to boil and boil three to four times, so the quick-frozen dumplings float and the dumplings are full, proving that the dumplings can be cooked.

In this way, the quick-frozen dumplings boiled in cold water are each full and complete, and the original taste of the dumplings is also retained, and the most important thing is that the dumplings are not sticky to the pan. If you cook quick-frozen dumplings in boiling water, the quick-frozen dumplings will be easily broken when they are heated quickly, and it is estimated that the dumplings will become a pot of dumpling-filled soup at that time. If you want to eat dumplings when you go out, you can only buy quick-frozen, which must be half worse than the taste of the ready-to-eat package, so you still have to do your best to restore the taste of the dumplings If it is a pot under cold water, because the water is not boiling, the dumplings are melted when they are put in, and they are all batter when they are cooked.

The freshly wrapped dumpling dough is still fresh, at this time you must boil the underwater pot, mainly to prevent the pot from sticking, the hot beginning can quickly make the fresh dumpling skin set, and it will not stick to the pan after shaping, the situation of the pot under cold water is that the water has not yet boiled to cook the dumplings, and the skin has stuck to the pan. Frozen dumplings in the pot, there is a thawing process, with the increase of water temperature frozen dumplings also slowly thawed, can make the dumplings inside and outside at the same time, so that the dumplings do not break the skin, quickly out of the pot to keep fresh and delicious, boiling water frozen dumplings first outside and then inside thaw easy to break the skin, not easy to cook, use cold water to cook dumplings directly, only frozen dumplings, not only short time, but also will not be boiled.

Fresh dumplings should be boiled in a pot, which can make the protein in the dumpling skin quickly coagulate and form, and the starch will be dissolved in the water, and the dumplings will not stick. Frozen dumplings should be cooked under cold water, so that the frozen dumplings will not be cooked but the filling will be raw, and the frozen dumplings need to be slowly heated and thawed with the water temperature, so that the skin will not be broken when cooked.

I cook dumplings in a pot with hot water, because after the water is hot and boiling, put in the dumplings, the dumplings will be cooked immediately, and the dumplings will be boiled immediately in the pot under cold water, and the dumplings will be soaked in water all the time, and they will become worse and I don't like it.

The cooking of dumplings is very particular, if everyone eats meat dumplings, in Shandong, everyone pays attention to "three points of water". After the water boils, half a bowl of cold water should be added to the pot to let the temperature of the boiling water drop. It is then re-boiled from low heat and reheated repeatedly.

Boil the water three times and order it three times, so that the dumplings are cooked through from the filling to the skin. When the last water is finished boiling again, you can turn off the heat and serve the dumplings. If you are eating vegetarian dumplings, such as leek eggs or three fresh, the filling is relatively easy to cook, then you only need to order water twice.

Have you learned?

When cooking dumplings, should they be pot under cold or hot water? If you do it wrong, it's no wonder that the skin is broken and sticky.

When we cook dumplings, if it is a new package of fresh dumplings, whether it is a pot under cold water or hot water, if you are worried about sticking to the pot, you can add a little salt to the water, so that you can avoid sticking to the pot, and after the dumplings go in, don't stir indiscriminately, and slowly push forward.

If it is a frozen dumpling, it is recommended to use a pot under cold water, and the dumplings must not be thawed, just a pot under cold water, which will also avoid the water temperature being too high and the temperature of the dumplings being too low, and the temperature difference between the inside and outside is relatively large and the skin is broken.

1. Freshly made dumplings, boil the pot under water.

After boiling the pot, add a small amount of cold water, boil the pot again, repeat three times, and wait until the dumplings float up, and then you can get out of the pot.

The freshly wrapped dumpling dough is still "fresh", at this time you must boil the underwater pot, why do you want to boil the underwater pot? The answer is to prevent the pan from sticking, the boiling water can quickly set the shape of the "fresh" dumpling dough, and it will not stick to the pan after shaping. The situation in the pot under cold water is that the dumpling wrappers have already stuck to the pot before the water is opened.

2. Frozen dumplings in a pot under cold water.

Frozen dumplings should be cooked under cold water, because frozen dumplings have a thawing process, and with the increase of water temperature, the frozen dumplings will also be thawed for a long time, so that the dumplings can be thawed inside and outside at the same time. If the boiling water is boiled, the frozen dumplings are easy to break under the skin after thawing on the outside and then on the inside, and they are not easy to cook after a long time.

Boiling directly in cold water, limited to "frozen dumplings", not only is the time short, gas saving, and there is no fear that the dumpling skin will be boiled.

3. "Ice gnocchi" dumplings, pot under warm water.

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.

Whether it is cold or hot water, it is important to cook it and not to break the skin. I usually wait for the water to boil to about 60 ° and put it in the pot (I feel that it is 60 °, or it may be 50 °, anyway, I haven't measured it), so when the water boils, basically the inside of the dumplings is thawed, and the taste of the dumplings is similar to that of the freshly wrapped dumplings.

In either case, after the dumplings are placed, it is best to stir them with a spoon or a fence, and the spoon or fence is pushed down to stir, so that the dumpling skin is not easy to break.

Hot water, cold water pot is easy to boil, remember to boil for a while and stir it to prevent the dumplings from sticking together. Cook until the dumplings are all floating on the soup noodles and cook for another minute or two.

To boil dumplings, you must boil the pot under water, and if you cook it under cold water, all the dumplings will break.

Boiling dumplings should be hot water, that is, waiting for the water to boil before putting dumplings. But if you are cooking quick-frozen dumplings, you need to put them in a pot under cold water, and put the dumplings in a pot of cold water, so that they are not easy to cook.

If it is a freshly wrapped dumpling, you can use hot water to put it in the pot. When you are boiling the dumplings, if you are frozen to sleep, the quick-frozen dumplings need to be cooked under cold water, so that the dumplings drink water and wait together, when your water is hot, the dumplings are almost melted, if you freeze your feet under boiling water, the dumpling skin will be boiled. And the stuffing is still a god.

Be sure to put hot water into the pot, if it is a freshly wrapped dumpling, cover the pot after the hot water is in the pot, add a little cold water after opening, continue to cover the pot and cook, repeat two to three times, when the dumplings bulge up and are quite big, press it slowly, you can quickly ** come back to indicate that it is cooked, if it is a quick-frozen dumpling after the hot water is in the pot, turn down the heat and cook slowly, otherwise the dumplings are easy to boil, and the time is slightly longer.

Of course, boiling dumplings is boiled before the dumplings are put in, so that they will not stick to the pan, and they must be boiled on high heat.

When boiling dumplings, it is best to boil them in boiling water, put in the dumplings after the water boils, stir gently, and quickly cover the pot. When the dumplings come to the surface, add a small amount of cold water again, and when the dumplings come to the surface again, take out the dumplings.

It is best to use hot water in the pot, and if you cook it in cold water, it will soak in it, and the dumplings that can be cooked will not only arrive.

If it is a frozen dumpling, then a pot under cold water will do. It cooks faster, and if it hasn't been frozen, you need hot water, otherwise it will stick to the pan.

Is it cold or hot to boil dumplings? It depends on whether it is a new package of dumplings or frozen dumplings, the new dumplings are boiled in a pot, and the frozen dumplings are in a cold water pot.

Generally, the dumplings are put after the water is boiled, and the pot is afraid of soaking in cold water.

If it is a freshly wrapped dumpling, it should be boiled in the pot, and if it is a frozen dumpling, it should be boiled under cold water.

If it is a frozen dumpling, fry the frozen dumplings with water and then boil the pot under water, and cook it out to be similar to the new dumplings.

Our family boiled dumplings are boiled close to boiling, and then put the dumplings in the pot, pour a little cold water after the water boils again, and then point a little cold water after the water boils, basically the dumplings will float on the water surface at this time, indicating that it has been cooked.

Frozen pot under cold water, hot water in the pot.

Boiled dumplings are boiled under water, pot under cold water, and then soaked, really helping you look forward to adoption.

Hot water. Also stir a few times to avoid sticking to the pan.

I always use hot water in the pot, and I am afraid of cold water in the pot. The dumplings will fall apart.

In this life, nothing more than eating and drinking, "delicious is not as good as dumplings", in the northern region, dumplings can be said to be a meal on the dinner table, to eat during the New Year or festivals, to eat people and visitors, all in all, key places need to eat a bowl of hot dumplings, representing happiness and health, family reunion and happiness. The importance of making dumplings delicious is not only to adjust the meat filling, I think cooking dumplings is also very important.

There are many ways to cook dumplings, such as fried dumplings, steamed dumplings, etc., but boiled dumplings should be the most common way, in fact, most people feel that cooking dumplings is simple, but the operation process is really not a simple job, or the dumpling skin is broken, into a pot of soup, no matter how good the filling can not save you; Otherwise, it is inconvenient to boil the dumplings into a lump, and it is difficult to swallow them when eating.

In fact, the more concise things are, the more necessary the method, and cooking dumplings is also a technical job. The problem of cooking dumplings is often encountered, should the dumplings be boiled in a cold water pot or a boiling water pot? Do I need to cover the pot when cooking?

Why is it important to boil dumplings with cold water? Do you have to keep rolling these when cooking dumplings, and if you make a mistake in one of these steps, you may eat not dumplings but a piece of soup, so how should you cook dumplings? When cooking dumplings, remember not to put them in the pot immediately, add this step, the dumplings are fresh and not broken, this is my family's tips for cooking dumplings, and share them with everyone.

When boiling dumplings, you must boil the water, remember not to get off the pot immediately, you must add this step, add 1 spoon of salt, the purpose of putting salt is to avoid the dumplings sticking, wait for the salt to completely dissolve, boil again, everyone put in the dumplings (quick-frozen dumplings should be kept at room temperature to raise the temperature and then down), and then use the back of the spatula to stir along the bottom pot to avoid sticking to the pan and cover the pot tightly.

The water boils again, open the lid of the pot, point cold water once, and then close the lid again and simmer, this posture is constantly 2 times, that is, two times of water, the purpose is to reduce the temperature, because the boiled dumplings are boiled first outside and then boiled inside, if the high temperature has been maintained, the dumpling skin is rotten and the dumpling filling is not completely cooked.

Ordered 2 times the water boiled three times, everyone opened the lid of the pot, as the saying goes, "cover the lid to cook the skin, open the lid to cook the filling", the purpose is to release the working pressure in the pot, so that after boiling for a while, the dumplings will all float up, feel the belly is bulging, and the dumplings will be cooked.

When cooking dumplings, remember not to get out of the pot immediately, add this step, the dumplings are fresh and not broken, do you understand?