What is the standard for dumplings to cook? What do dumplings look like when cooked?

1. The dumplings float up in the pot.

Open the lid of the pot and see all the dumplings floating on the water, rolling in the water one by one, this step is a sign to judge that the dumplings are almost cooked, and you should pay attention to the changes in the dumplings at any time.

2. Discoloration of dumpling skin.

The dumplings are boiled in the pot until all of them have floated, then observe the color of the dumpling skin, the dumpling skin just out of the pot is the white of flour, and the fast-cooked dumpling skin will be slightly yellow, and it is also a little translucent. At this time, don't cover the pot anymore and continue to observe the changes in the dumplings.

3. The belly of the dumplings is bulging.

The dumplings have been boiled in the pot for a few minutes, all floating on the pot surface, and the dumpling skin has been slowly changing color, at this time, as long as the stomach of the dumplings is bulging, it means that the dumpling skin and filling have been cooked, to immediately turn off the fire and scoop the dumplings, can not cook for one more second, at this time the dumplings are just right, if you can go through the cold boiling water is the best, on the one hand, the dumplings are warmed, especially in the summer is the most suitable, on the other hand, after the cooling, the dumpling skin can be more delicious.

How to cook dumplings:

1. Prepare a large-diameter pot, put an appropriate amount of water in the pot, and put a little salt. The water should be put in enough amount, too little water is not easy to float and will be boiled, the ratio of boiling dumpling water and dumplings is generally 3:1 is more suitable; The effect of salt here is not to taste, but to dehydrate when the salt comes into contact with the starch and protein in the dumpling wrapper, and the dumpling wrapper becomes firm and does not break the skin.

2. When the water in the pot is boiled, put in an appropriate amount of dumplings according to the amount of water, and do not pour them all at once, so as to ensure that the dumplings have enough space in the pot so that they will not stick to each other.

3. When the dumplings are boiled in the pot, use a spatula or a colander to slightly push and stir them open, so that the dumplings are all in a separate state, then cover the lid, boil for about 1 minute, the water in the pot continues to churn, put in a bowl of water that usually holds the amount of rice, and boil again.

4. If the dumplings are boiled with a mixture of meat and vegetables, then in the first 1-3 steps, add 1 bowl of water again to boil, and then cook for 3-5 minutes after boiling, at this time the dumplings mixed with meat and vegetables are basically cooked.

5. If you are cooking dumplings with full meat filling, when you have completed the first 1-4 steps, add 1 bowl of water again, cover the lid and boil, and cook for about 1 minute, at this time the dumplings with full meat filling are basically cooked.

When you find that the dumplings are all floating up, you can do it. The meat filling requires three openings, that is, after putting cold water twice, the water boils twice, plus the one that boils once before putting cold water, a total of three times, it can be cooked thoroughly. The vegetarian filling should be opened twice.

After the pot water is boiled, put in the dumplings, use the back of the spoon along the edge of the pot to the bottom of the pot, slowly cut it off, prevent the dumplings from sticking to the bottom of the pot, one is broken and the other is not floating, and then cover the lid, boil over medium heat, and the dumplings can be determined to be cooked when they all float to the surface of the water, and they can be tasted on a plate. This refers to cooked and vegetable-stuffed dumplings.

Tips for cooking dumplings.

To cook freshly wrapped dumplings, it is better to have more water. Bring the water to a boil first, and then boil it wide.

Then put in the dumplings. At this time, the temperature will drop. To keep the heat high, stir frequently with the back of a spoon after entering.

For quick opening, cover the pot. But watch diligently. After boiling again, you can half cover the pot and turn it into a medium heat, keep it boiling, but don't open it too much.

You don't need to light the water. The water is to cool down and prevent it from boiling. To be controlled by fire, it can be changed to medium-low heat, and the size of the lid is opened. Don't stir too often, keep it open, five minutes, that is, mature, can be fished out and served.

Last night my brother said that he wanted to eat supper and cooked some dumplings for him, but he only ate a little, and wanted to ask the baby if he liked dumplings and could he eat them overnight? Cooked dumplings will last for a few days Dumplings1

Can you still eat dumplings overnight.

As long as the dumplings are stored in the refrigerator, they can be eaten overnight. If it is a boiled dumpling, it is enough to heat it and steam it, be sure to steam it thoroughly. However, the disadvantage of this is that the leeks will become very rotten and have a bad taste.

The best way to do it is to fry it in oil. It's going to be much more delicious than heating it up and eating it. If it is raw, it is okay to cook it again, and it is best to freeze the dumplings in the refrigerator the night before, take them out and cook them again, and the taste is similar to that of a new package.

2. Cooked dumplings can be left for a few days.

1.Store at room temperature.

If the boiled dumplings are stored at room temperature above 30 degrees, they generally cannot be stored for more than 8 hours due to the rapid reproduction of microorganisms; At room temperature below 20 degrees, it can be stored for 1-2 days.

2.Keep refrigerated.

Cooked dumplings are stored in the refrigerator compartment of the refrigerator, which can reduce the activity of microorganisms, and can generally be stored for 3-5 days.

3.Cold East preservation.

Frozen cooked dumplings can be stored for about 1 month, but the taste of the dumplings will deteriorate after freezing, so it is best to eat them as soon as possible while the dumplings are fresh.

3. How long can raw dumplings be kept at room temperature.

Depending on the room temperature, generally in summer, when the room temperature is above 30 degrees, the wrapped dumplings generally cannot be placed at room temperature for more than a day, while in the dry and cool autumn, the room temperature is below 20 degrees, and the dumplings are placed in a cool and ventilated place, and generally stored for 2-3 days. In addition, vegetarian dumplings are preserved for a longer period of time than meat dumplings because the meat in meat dumplings contains protein, which can provide nutrients for the reproduction of microorganisms because it spoils faster.

4. How to put a new bag of dumplings overnight.

Make use of the refrigerator drawer.

Line a crisper bag in the freezer drawer of the refrigerator and lightly sprinkle with a little dry flour (non-stick bottom). Wrapped dumplings or wontons, keep a certain distance from each other, do not stick, neatly stacked in the powdered freezer drawer, after filling, put in the refrigerator to freeze for about two hours, pinch it with your hands to try whether it is completely frozen hard, make sure that it is frozen hard, you can pack it into a fresh-keeping bag, tie it well, and freeze it, so that it will not stick together.

The room temperature is generally 20 to 25 degrees Celsius, and cooked dumplings can be left at room temperature for up to 5 to 8 hours. It depends on whether the house is ventilated. Whether the environment is dry or not. If the house is damp and not ventilated, the dumplings will spoil quickly.

If it's now, it's okay to put dumplings cooked at room temperature for two days, but if it's summer, well, put them for a day, and it's okay to cook them in the morning and eat them late.

20 degrees or less. Spread out immediately after cooking. Let cool for 12 hours.

Don't eat for more than 4 hours.

The dumplings are all floated and considered cooked.

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.

Preparation of boiled dumplings.

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 boil.

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.

Observe the color and shape.

Point 1: After the dumplings are cooked, they will float up when they are almost cooked, and if you can't be sure whether the dumplings are cooked or not, you can observe the color of the dumpling skin.

Generally, the raw dumpling skin will be straight white, and the cooked dumpling skin will be slightly darker, and the eggplant will be the same color from the inside out. If it seems that the color of the dumpling skin has become darker on the outside and white on the inside, it means that the heat is not enough, and you must continue to cook.

Point 2: See if the belly of the dumplings is bulging.

Cooking dumplings is not only about cooking the dumpling skin, but also about the dumpling filling. If you see that the color of the dumpling skin has become darker, and the belly of the dumpling is bulging, and the whole dumpling looks chubby, it means that the dumpling filling is also cooked.

However, after the dumpling is fished out, its belly will be deflated, this is because the dumpling filling will appear after cooking, and the water vapor will be wrapped in the dumpling skin and cannot get out, so the dumpling belly will bulge, once the temperature is lowered, the water vapor will disappear, and the dumpling belly will naturally deflat.

All floating on the surface of the water means that it is cooked, and the common cooking method is as follows:

Material tools: frozen dumplings, iron pot, water.

1. First of all, boil cold water in a pot, as shown in the figure below

2. After the water boils, put the dumplings in the pot, as shown in the picture below

3. After the water boils for the first time, add 1 3 bowls of cold water and repeat the steps of adding cold water, as shown in the figure below

4. Add cold water three times in total, and the dumplings will be almost cooked, as shown in the figure below

5. When the dumplings are floating on the water, they are cooked, as shown in the figure below

The dumplings are cooked like this:

1. Surface.

When raw dumplings are boiled in water, they all sink to the bottom of the water when they are opened, and when the dumplings are slowly cooked, the dumplings float up from the bottom of the water and eventually float on the surface of the water. Therefore, to judge whether the dumplings are cooked, you only need to see whether the dumplings that have sunk to the bottom of the water are all floating on the water. After the dumplings have surfaced, it is recommended to cook them for another 1-2 minutes, the taste will be better.

2. The skin becomes transparent.

The dumpling skin is kneaded with flour, and the raw dumpling skin looks solid and will not transmit light and color, so the filling of the bread inside cannot see the color.

However, if the dumplings are cooked, the dumpling skin will become a little transparent, and the color of the filling inside will also be visible through the dumpling skin. For example, the pork filling is pink, the green vegetable meat filling is a little pale green, and there are other colored fillings, which will also see a slight color through the dumpling skin. So to judge whether the dumplings are cooked, just look at the transparency of the dumpling skin.

3. The texture becomes softer.

The moisture on the surface of the freshly wrapped dumplings will evaporate, so soon after wrapping, the dumplings will be a little hard to the touch. But when they are cooked in water, the texture of the dumplings becomes soft. So to judge whether the dumplings are cooked or not, just look at its texture.

You can also poke it with chopsticks, if it can be poked very easily, it means that it is cooked.

4. The volume becomes larger.

When the dumplings are boiled in water, nothing changes at first, but as the cooking time becomes longer and the dumplings become cooked, the size of the dumplings will also expand a little, and they will be slightly larger than the raw dumplings. So if the dumplings start to swell, they are basically cooked, and after another 1-2 minutes, they can be fished out and eaten.

A few tips for cooking dumplings

1. Egg on the dumpling noodles.

When we are with dumpling noodles, we can add an egg to the flour, the protein in the flour increases, and when the dumplings are boiled, the protein will shrink and solidify, so that the dumpling skin will become crisp, and the dumpling skin will not be easy to stick together.

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 serving the dumplings. Then stop turning the dumpling until it's cooked. The dumplings cooked in this way are neither sticky to the pan nor sticky to each other, and even the remaining dumplings are not sticky, and they are not easy to expose the filling.

3. Boil the dumplings and add green onion leaves.

After boiling the water in which the dumplings are boiled, you can add some green onion leaves to it before putting in the dumplings. Because after boiling in water for a period of time, the green onion leaves will release a kind of oil, which is wrapped in fat on the skin of the dumplings, which can effectively prevent the dumplings from sticking to each other.

4. Dumplings out of the pot with warm water.

After the dumplings are boiled out of the pot, it is best to use warm water at 30 to 40 degrees to prevent the skin from breaking, and then put them on a plate after the water has passed. Such a pot of delicious dumplings is ready to eat right away.

The dumplings are cooked when they float completely on the water. Here's how to cook dumplings:

1. After the water in the pot boils, put the dumplings down in turn.

2. Stir the bottom of the pot with a spoon to prevent the dumplings from sticking to the pan.

3. Cover the pot and cook for a while.

4. After the water boils, remove the lid and add a small half bowl of water.

5. Continue to boil until the water in the pot boils again, at which point the dumplings are fully cooked when all the dumplings float on the water.