How to cook dumplings The correct way to cook dumplings

The correct way to cook dumplings:

Step 1: Take a moderately sized pot, put in the appropriate width of water, add a little salt, and bring to a boil over high heat. Step 2:

When the water boils, you can make dumplings. Hold the dumpling plate in one hand and put the dumplings in the pot with the other, taking care not to splash the water and burn your hands. Don't put too many dumplings in the pot at a time, just the amount of one plate.

Step 3: After all the dumplings are in the pot, use a wooden spatula to go deep into the bottom of the pot and gently stir a few times to prevent some of the dumplings from sticking to the bottom of the pot. Then cover the pot and cook for about 20 seconds, anyway, until the water boils again.

1. Fresh dumplings, boil in a pot under boiling 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.

2. Quick-frozen dumplings are more suitable for cold boiling. 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 firm and the meat filling tastes good!

3. In the end, whether to cover the pot lid or not, the general saying is "cover the pot lid to cook the filling, do not cover the pot lid to cook the skin", cover the pot lid to cook dumplings more time-saving and gas-saving, but can not cover the pot lid and cook for too long to prevent the skin from breaking. When boiling fresh dumplings, add the dumplings when the water is boiling, stir well, and cover the pot. When the dumplings are about to float to the surface and are about to boil, remove the lid and cook the skin, and add some cold water.

After that, let the dumplings boil twice, add a little cold water each time, and finally remove them.

4. Add salt, after the water is boiled, sprinkle some salt and mix well, and then put the dumplings to boil, which can increase the boiling point of water, slow down the speed of starch gelatinization, make the dumplings more resistant to cooking, and not easy to break the skin.

5. Add green onion leaves, add some green onion leaves after the water is boiled, and then put the dumplings. When the green onion leaves are boiled in water, a type of fat is released that wraps around the skin of the dumplings and prevents them from sticking to each other.

6. Add eggs, and beat 1-2 eggs into the dough to increase the protein in the flour. When boiled in boiling water, the protein shrinks sharply, and the dumpling wrappers are less likely to become soft and sticky to each other, and they are more chewy to eat.

1. Take a moderately sized pot, put in an appropriate width of water, add a little salt, and bring to a boil over high heat.

2. Wait for the water to boil before you can make dumplings. Hold the plate of dumplings in one hand, and pick up the dumplings and sell cracks in the other hand and put them in the pot, being careful not to let the water splash out and burn your hands. Don't put too many dumplings in the pot at a time, just the amount of one plate.

3. After all the dumplings are put into the pot, use a wooden spatula with oranges to go deep into the bottom of the pot and stir gently a few times to prevent some of the dumplings from sticking to the bottom of the pot. Then cover the pot and cook for about 20 seconds, anyway, until the water boils again.

4. Open the lid of the pot at this time, you can see that the dumplings have signs of slight floating, go deep into the bottom of the pot with a wooden spatula again, stir gently, and let the dumplings float up and not stick to the bottom of the pot. At this time, you can add a little cold water to it, cover the pot and continue to cook, wait until the water boils, and then you can eat it out of the pot.

1. After the water boils, put in an appropriate amount of salt, then put the dumplings into the pot, and then cover the pot with a lid without turning or cold water until cooked. The dumplings cooked in this way do not stick to the skin, do not stick to the pot, and the dumplings left in the pot will not stick.

2. When boiling dumplings, put some green onions in the pot before the water boils, and put the dumplings after the water boils, so that the dumplings are not easy to break. After cooking, it is not easy to stick when held in a bowl.

3. When boiling dumplings, boil them openly, do not cover the pot, add an appropriate amount of cold water when the dumpling skin is almost cooked, cover the pot and continue to cook, and cook until the dumpling filling is cooked, you can take it out and eat.

4. Don't let the water boil too much when cooking dumplings, 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.

(1) Add a little salt after the water is boiled, and then put the dumplings after the salt is dissolved, without water, without turning until cooked. (2) When cooking dumplings, put a few sections of green onions in the pot so that the cooked dumplings do not stick. (3) In order to prevent the dumplings from sticking, add 1 egg per 500 grams of noodles when mixing with the dumplings, and when boiling in the pot, the egg skin becomes firm and not easy to stick because of the protein contraction and coagulation.

4) After the dumplings are cooked, soak the dumplings in warm boiled water first, and then put them on a plate, so that they will not stick together. Reference 2, how to cook quick-frozen dumplings Frozen dumplings bought from dumpling shops do not need to be thawed, and can be boiled in boiling water after being taken out of the refrigerator. If you thaw it first, the skin will be wet and it will easily stick and break.

Bring the water to a boil, put some salt and oil in the boiling water, and then put in the dumplings. Use chopsticks to stick to the bottom of the pot and stir so that the dumplings do not pile up. Cook for a while and stir again.

The dumplings that are stuck together when frozen will also be automatically separated, because the oil in the water will no longer stick together. If you stir it with a spatula or soup spoon, it is easy to hurt the dumpling skin, so use chopsticks to stir. Salt can make the flour tough, so salt should be added.

In the last century, when supplies were scarce, people would gather together to eat dumplings during the New Year festival to celebrate the arrival of the festival. Nowadays, people can eat dumplings at any time, but it is still retained by many people as a ritual. But how do you cook dumplings that you usually eat in your mouth?