Frozen dumplings in a cold water pot or hot water pot

The dumplings are delicious, but they can be a bit cumbersome to make. So nowadays, many people will buy frozen dumplings from the supermarket and cook them at home, which is very convenient and fast. But even if it is this simple boiled quick-frozen dumplings, many people will also break the skin and expose the filling when cooking.

Cooking quick-frozen dumplings, a very critical issue is the problem of dumplings in a cold water pot or boiling water pot, this problem is wrong, dumplings are not boiled into a pot of porridge is strange.

There is still a big difference between self-made dumplings and quick-frozen dumplings. We all know that our self-wrapped dumplings need to be boiled before they are cooked, but can quick-frozen dumplings be cooked the same way as homemade dumplings? So today let's talk about boiling frozen dumplings, cold water pot or hot water pot?

Many people do it wrong, no wonder the dumplings are always exposed.

In fact, quick-frozen dumplings need to be cooked under cold water, and many people may not understand why they should be boiled in cold water. This is because there is ice on the frozen dumplings, and if you put the frozen dumplings directly into the boiling water, the cold dumplings will react with the hot water, and the dumplings will immediately stick to the bottom of the pot. If you stir it with a spoon at this time, it is strange not to cook it into a pot of porridge.

Cooking quick-frozen dumplings in cold water can give the dumplings a buffer time, the dumplings and water are slowly heated together, the dumplings will slowly thaw, it is not easy to break the skin and expose the filling, and the taste of the boiled dumplings will be more strong. When I didn't know this technique before, I cooked it the same way as cooking my own dumplings, and it was either a pot of porridge or very unpalatable.

So, have you learned the skill of cooking quick-frozen dumplings? Be sure to pot under cold water, don't boil the pot, it is easy to stick to the pan, break the skin and expose the filling. If you like the article, remember to follow, comment, share and like, and some food and related information will be updated every day to share with you!

Frozen dumplings in hot water.

After the water in which the dumplings are boiled, add 15 20 ml of cooking oil, then add the pre-cut green onions, and cook for about 30 seconds; When the water boils again, add the frozen dumplings and use the back of the spoon along the bottom of the pan.

Slowly push in a clockwise direction to prevent the dumplings from sticking to the bottom of the pan; After boiling, add water, continue to cook, and repeat this 3 times, until the dumplings are floating on the water, and all of them have a bulging belly, and they are cooked.

When cooking dumplings, be sure to use the back of the spoon from time to time, along the bottom of the pot, and push it in a clockwise direction, so that the dumplings will not stick to the bottom of the pot when they turn up.

Introduction to the storage method of quick-frozen dumplings

If you look carefully at the packaging of quick-frozen dumplings, the general quick-frozen dumplings are required to be stored at -18, while the refrigerator at home is as large as this temperature, generally only about -10. Between -25 and -18, the texture of quick-frozen dumplings will be more stable, and if it is higher than this temperature, the shelf life will be shortened accordingly. Therefore, when the refrigerator at home does not reach -18, it is best to eat the quick-frozen dumplings as soon as possible after opening, otherwise they are easy to deteriorate.

In daily life, a bag of quick-frozen dumplings may not be eaten at one time, and the remaining dumplings after opening the bag need to be sealed again when continuing to be stored, and the bag can be tightened with a rope or sealed in a food fresh-keeping bag to avoid product drying or oil oxidation.

Quick-frozen dumplings will lose nutrients rapidly after repeated thawing and freezing, the quality of the product will also decline, and even breed harmful bacteria.

Quick-frozen dumplings should be avoided with other fresh food, such as fresh fish, meat, etc., as far as possible to separate and store, fresh food is easy to carry bacteria, mixed storage, easy to cause bacterial transmission, cause food spoilage.

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.

Cooking quick-frozen dumplings generally requires hot water in the pot, not cold water. Dumplings in a pot under cold water are easy to boil. Because the dumplings themselves are wrapped when frozen, and at this time, if it is a pot under cold water, with the slow rise of water temperature, the dumplings will slowly accelerate thawing from the outside to the inside, and the outermost layer of the dumplings will be separated first due to the thawing of the water temperature, resulting in the dumpling filling in the dumplings being boiled into the soup, and the dumplings will be boiled rotten.

And the dumplings in the pot under cold water are easy to break. Because the water temperature of the dumpling cold water pot is slowly raised from the outside to the inside, except for the dumpling kneading, other dumpling skin parts are also easy to enter the soft state of melting but not cooked first, and the cold water pot itself is slow to cook and takes longer, so these soft parts are easy to break the skin in slow cooking.

Steps to cook frozen dumplings.

Ingredients: quick-frozen dumplings.

Excipients: appropriate amount of water.

1. Boil water in a pot.

2. Put in the dumplings and stir gently with a spatula at the beginning to prevent them from sticking.

3. Cover and cook for 4 minutes (turn to medium heat after boiling on high heat).

4. When all the dumplings float up, it means that they are cooked.

5. Remove from the pan.

A pot under cold water is recommended

For frozen dumplings, it is recommended to pot under cold water and add a little salt to avoid breaking the skin of the dumplings.

Specific method: When the frozen dumpling pot is about to open, you can first soak the frozen dumplings in cold water for half a minute, take them out and quickly put them into the boiling water pot, and keep pushing them with a spoon until the dumplings float, and beat the water twice. The skin of many quick-frozen dumplings, especially the folded places, is not easy to cook, so it is best to boil "three opens", that is, boil three times after putting in the dumplings, and add a spoonful of cold water each time. Two points to note:

Keep the pot open all the time, don't cover it! If, in case, the third water is still a little uncooked, then another water, but 99% of it will not be uncooked.

When boiling dumplings, "boil the skin of the dumplings first, then boil the filling", "cover the pot lid to cook the filling, and open the pot lid to cook the skin". If you open the lid and cook, the steam will be quickly lost, and the water temperature can only be stored at about 100 degrees, and the dumplings will be stirred with the boiling water, evenly transferring the heat, and the dumpling skin can be cooked first. 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.

Frozen dumplings are the right way to do it:

1.When freezing dumplings, you need to put the dumplings in a plastic bag after about 4 hours of freezing, if you don't put them in a plastic bag, there will be a thick layer of frost on the surface of the dumplings, so that when we fry the dumplings, a lot of water will be generated, making the dumplings stick to the pan.

2.It is best to freeze the dumplings for 1 month for too long, which will seriously affect the taste of the dumplings.

3.When we cook dumplings, we shake the dumplings to remove the starch on the surface to prevent the starch from becoming a paste in the water, resulting in the dumplings being undercooked.

If you boil the water slowly under cold water, the dumplings will be boiled in the pot for too long, and it is easy to break the skin, and there may be a situation where the dumpling skin has been cooked very soft, and the filling is not cooked.

When boiling dumplings, you can cook them over medium heat, and use a spatula to constantly turn the dumplings during the cooking process, so that the dumplings are heated evenly and do not stick together, and when the dumplings float to the water, it proves that they are cooked.

When boiling frozen dumplings, it is a pot under warm water, not a pot under cold water, it is to see that the water is smoking, and then let him boil, add a little cold water halfway through, like this, and then because of the frozen dumplings, he can't thaw to cook, and it's harder, so it's better to cook for a while, cook for a longer time, and then use warm water It's not easy to rot the skin, and then it's cooked quite evenly.

Put hot water into the pan to prevent the dumpling skin from rotting.

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

Don't let the wild ridge lead 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.

Cook quick-frozen dumplings to observe the shape of the dumplings, the dumplings will slowly become soft after the pot, if the dumplings float on the water, the dumpling skin is uneven, it means that the dumplings are cooked. If the quick-frozen dumplings are frozen for too long, the moisture of the dumpling skin will evaporate, the dumplings are not easy to cook, and they will be a little sandwiched.

Preparation of raw materials for frozen dumplings:

1. Flour: The flour must be made of high-quality, white, and high-gluten special fine white powder, and special powder for dumplings can be used if conditions permit. It cannot be used for deliquescence, caking, mildew, spoilage, and damaged packaging flour.

The quality of flour directly affects the quality of dumpling products, and special attention should be paid to it.

2. Raw meat: fresh meat or frozen meat that has passed the veterinary health inspection must be selected. It is strictly forbidden to use frozen meat after repeated freezing and thawing, because it not only reduces the nutritional value of meat, but also affects the water-holding capacity and flavor of the meat wild tribe, and affects the quality of dumplings.

The degree of thawing of frozen meat should be moderately controlled, generally thawed at about 20 room temperature for 10 hours, and the temperature of Zhongsong Kindness should be controlled at 2-4.

3. Vegetables: Be fresh and tender, remove the dead leaves, rotten parts and roots, wash them with running water and soak them in boiling water. Vegetables are required to be heated evenly, soaked moderately, and not overcooked.

4. Excipients: such as sugar, salt, monosodium glutamate and other excipients should use high-quality products, and the inedible parts of onions, garlic, ginger and other excipients should be removed, washed with running water, and chopped for later use.

Summary. 1.Cooking quick-frozen dumplings is hot water in the pot.

2.If it is cold water, we put the boiled quick-frozen dumplings into the pot and boil it, and the pot is slowly heated.

3.That is, in the process of water heating, the dumplings are soaked in water for too long, and it is easy to boil the dumpling skin.

4.All we recommend boiling dumplings in hot water when cooking frozen dumplings.

1.Cooking quick-frozen dumplings is hot water in the pot. 2.

If the water is cold, we put the boiled quick-frozen dumplings into the pot to boil, and the pot is slowly heated in the Tong Hall. 3.That is, in the process of concealed heating of the water bureau, the dumplings are soaked in water for too long, and it is easy to boil the dumplings.

4.All we recommend boiling dumplings in hot water when cooking frozen dumplings.

Summary. Hello, glad to be able to your problem frozen dumplings are best in a pot under cold water.

Quick-frozen dumplings in a cold water pot, because quick-frozen dumplings are originally hard, a cold water pot can have a buffering effect, and fresh dumplings can be boiled in an underwater pot. Because the dumplings wrapped now have meat in them, and the filling is raw, they need to be scalded with boiling water. After the frozen dumplings are removed from the refrigerator, soak them in cold water for 2 minutes.

The aim is to allow the dumplings to have an initial thawing process before they are cooked in a pot under cold water so that the dumplings do not break the skin.

Are frozen dumplings cooked in cold or hot water?

Hello, I'm glad to be able to your problem, frozen dumplings are the best quick-frozen dumplings in a cold water pot, because Tuanshan is a quick-frozen dumpling is originally hard, and the cold water pot can have a buffering effect, and the fresh dumplings are boiled in the underwater pot. Because the dumplings wrapped now have meat in them, and the filling is raw, they need to be scalded with boiling water. After the frozen dumplings are removed from the refrigerator, soak them in cold water for 2 minutes.

The aim is to allow the dumplings to have a cautious process of initial thawing, and then cook them in a pot under cold water so that the dumplings do not break the skin.

I hope mine can help you and wish you a happy and healthy life.

Cooking quick-frozen dumplings generally requires hot water in the pot, not cold water. Dumplings in a pot under cold water are easy to boil. Because the dumplings themselves are wrapped when frozen, and at this time, if it is a pot under cold water, with the slow rise of water temperature, the dumplings will slowly accelerate thawing from the outside to the inside, and the outermost layer of the dumplings will be separated first due to the thawing of the water temperature, resulting in the dumpling filling in the dumplings being boiled into the soup, and the dumplings will be boiled rotten.

And the dumplings in the pot under cold water are easy to break. Because the water temperature of the dumpling cold water pot is slowly raised from the outside to the inside, except for the dumpling kneading, other dumpling skin parts are also easy to enter the soft state of melting but not cooked first, and the cold water pot itself is slow to cook and takes longer, so these soft parts are easy to break the skin in slow cooking.

Steps to cook frozen dumplings.

Ingredients: quick-frozen dumplings.

Excipients: appropriate amount of water.

1. Boil water in a pot.

2. Put in the dumplings and stir gently with a spatula at the beginning to prevent them from sticking.

3. Cover and cook for 4 minutes (turn to medium heat after boiling on high heat).

4. When all the dumplings float up, it means that they are cooked.

5. Remove from the pan.