How do you cook fresh dumplings and how do you cook fresh dumplings?

1. First boil the water, 2. Pour the dumplings into the water, be careful not to too much, it is easy to stick.

3. Stir the hot water so that the dumplings do not stick to the bottom of the pan.

4. Cover the pot and wait for the dumplings to float up and eat[1].

Note: If the dumplings do not float after the water boils, add cold water several times until the dumplings float.

Non-stick three methods. 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, use a slayer first.

Soak the dumplings in warm boiled water and then put them on a plate, so they won't stick together.

Four tricks without breaking the skin.

It's easy to eat dumplings, but it's hard to cook dumplings. How to master the heat and how to cook dumplings so that they don't break? I'm sure you'll be able to clear your worries by listening to the tips we've introduced to you below.

The first trick: There are a few folk sayings about boiling dumplings: "boil the skin of the dumplings first, then cook the filling", "cover the pot lid to cook the filling, and cook the skin with the lid of the pot".

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 not yet 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.

Boiled fresh dumplings first boil the water, then put the dumplings, stir without sticking to the pan, boil for 2 minutes and add some water, then wait for the water to boil again, add water after another 2 minutes, boil again, and the dumplings will float.

There are many ways to cook fresh dumplings, you can boil, steam, fry, etc., depending on your personal taste.

Pick up the national water, boil the water, and then put the dumplings and wait for the water to boil three times, add three times of cold water, and when the last time you roll, your feet are good, and now many of them are.

Bring the water to a boil and float up.

If it is a fresh dumpling that is freshly rolled and wrapped, when cooking the dumplings, you need to boil it in a pot under boiling water, and then point the water three times (three times to cold water) and then start the pot, which should not be controversial.

Because, the freshly wrapped dumplings are raw and alive, and they are boiled in boiling water, which is not easy to stick and break.

Moreover, when cooking fresh dumplings in this way, the dumpling skin and filling can be cooked together, ensuring that the dumpling filling is fully cooked at the same time, and also making the dumpling skin tough, chewy, and with the best taste.

Note that such fresh dumplings must never be boiled in cold water, and must not be boiled in cold water, unless you want to harvest a pot of batter soup.

For quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, which is different from the noodles, so if it is a pot under cold water.

When the frozen dumpling pot is about to open, you can first put the frozen dumplings into cold water and soak them for half a minute, take them out and quickly put them into the pot of boiling water, push 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 of caution: the pot should be left open all the time, and do not 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 the dumpling filling will be cooked without more liters.

The dumplings cooked by this method are not easy to break, the soup is clear, and the dumplings are not sticky and delicious.

The way to cook the dumplings is as follows:Ingredients: 12 quick-frozen dumplings.

Excipients: appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of boiling water, appropriate amount of vinegar, appropriate amount of chili paste, appropriate amount of shallots.

1. Add water to the pot and cook over high heat.

2. When boiling water, prepare the dipping sauce, add an appropriate amount of salt to the chopped shallots, pour it into boiling water and mix well, and then put the chili sauce, light soy sauce and vinegar into a bowl and stir well.

3. After the water boils, put in the dumplings and cook for 5 minutes.

4. Use a colander to push the dumplings in the pot upside down to prevent them from sticking to the bottom of the pot.

5. After the dumplings are floated up and broken, use a colander to scoop up the dumplings.

6. When eating dumplings, you can eat a bowl of dumpling soup.

Here's how to cook dumplings:Tools: half a catty of dumplings, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of boiling water, appropriate amount of vinegar, appropriate amount of chili sauce, appropriate amount of shallots.

1. Add water to the pot and cook over high heat.

2. When boiling water, prepare the dipping sauce, add an appropriate amount of salt to the chopped shallots, pour boiling water and evenly pin Zheng, and then put the chili sauce, light soy sauce and vinegar into a bowl and stir well.

3. After the water boils, put in the dumplings and boil for 5 minutes. Suspicion.

4. Use a colander to push the dumplings in the pot upside down to prevent them from sticking to the bottom of the pot.

5. After the dumplings are floated up and broken, use a colander to scoop up the dumplings.

6. When eating dumplings, you can eat a bowl of dumpling soup.

The way to cook the dumplings is as follows:Ingredients: 1 dumpling.

Excipients: 1 tablespoon balsamic vinegar, 2 tablespoons light soy sauce, 1 tablespoon of lard.

Seasoning: 1 tablespoon of salt, a pinch of shallots, sour and spicy to taste.

1. Bring water to a boil in a pot.

2. Add the dumplings and bring to a boil.

3. Pour in a bowl of water and bring to a boil.

4. Pour in two spoonfuls of light soy sauce, one spoonful of balsamic vinegar and one spoonful of salt.

5. Pour in a spoonful of lard.

6. After the dumplings are boiled, remove them and put in the seasoning.

7. Sprinkle with chopped green onions and serve.

How to cook dumplings:Use 5 grams of salt, 35 dumplings, and appropriate amount of water.

1. Boil an appropriate amount of water, when the bottom of the pot bubbles with small bubbles, add a spoonful of salt, stir the water in the pot with a spoon to make the water rotate, so that the dumplings will not stick to the bottom of the pot, and the dumplings will be lowered.

2. When boiling for the first time, the next small bowl of cold water continues to boil, and then the next bowl of cold water, repeat this three times, and the dumplings will be cooked.

3. It is smooth and strong, and none of it will break.

Tips:

1. A little more water for cooking dumplings is better.

2. Sprinkle a spoonful of salt in the pot before placing the dumplings is the key to the smoothness and strength of the dumplings.

3. Stir the water in the pot with a spoon to let the water rotate before putting the dumplings, which is the key to not sticking to the bottom of the pan.

4. Pour a small bowl of cold water into the dumplings every time they are boiled, and repeat them three times to cook.

Hello dear, I am happy to answer for you: After the water is boiled, put the dumplings, and the dumplings can be raised after 5 minutes 1When adding eggs to dumpling noodles and dumpling noodles, add an egg for every 500 grams of flour, the protein in it increases, and when you boil it, the protein shrinks and solidifies, and the dumpling skin becomes crisp, and the dumpling skin is not easy to stick.

2 Boiled dumplings in salted water After the water in the pot is boiled, add an appropriate amount of salt, and wait for the salt to dissolve before putting the dumplings. Do not turn again until cooked. The dumplings cooked in this way are neither sticky to the pan nor to each other, and even the remaining dumplings are not sticky.

3 Boiled dumplings with green onions When boiling dumplings, put a clean green onion in a pot, and the cooked dumplings will taste delicious without sticking to the lumps. 4 After the dumplings are cooked, take out the dumplings with a fence, put them in warm boiled water, soak them, and then put them on a plate so that they will not stick to each other. 5 Cook dumplings over a high fire, cover the pot to cook the skin, and boil the filling.

After boiling the pot for the first time, light the cold water three times, and then open the pot and the dumplings will be cooked, not sticky and broken, and delicious.