How do you cook quick frozen dumplings without breaking? How do you cook quick frozen dumplings so t

How to cook frozen dumplings without breaking:

When boiling frozen dumplings, avoid boiling water! After the frozen dumplings are taken out of the refrigerator, don't be in a hurry to cook them directly, but add one more step to thaw, soak the frozen dumplings in cold water for 2 minutes before cooking, which is to give the dumplings a buffer thawing process, so that the dumplings gradually adapt to the temperature from cold to hot, and at the same time let the dumplings absorb a little water first, and will not cause the skin to break due to sudden heat expansion. Add enough water to the pot, and then put in the dumplings when the water temperature is boiled to about 40 degrees, this water temperature avoids the dumplings under boiling water, the dumplings due to the impulse of the boiling water rub and collide with each other and break the skin, plus when the dumplings are thawed, the dumpling skin absorbs a certain amount of water, so that in the process of cooking, the dumplings will not crack.

How to cook quick-frozen dumplings:

1. Bring dumplings under cold water to a boil over medium heat; During this step, be sure to gently stir the back of the spoon against the edge of the pot in a clockwise direction so that the dumplings always keep rotating, so as not to let the dumplings stick together.

2. After the water boils, boil for about 1 minute, add a small bowl of cold water, and continue to boil; This step is good to stir up.

3. After the water is boiled again, add a small bowl of cold water and continue to boil; There is basically no need to stir up this step.

4. After the water is boiled again, add a small bowl of cold water and continue to boil; This is the third water, turn off the heat and you can eat!

Two points to note: 1. Keep the pot open throughout the whole process, and don't cover it!

2. If, in case, the third water is still a little uncooked, then it is like a concoction and another water, but 99% will not be uncooked!

The second is to boil the water first, not too little, so that it does not stick to the bottom of the pot.

After the water is boiling, put the quick-frozen dumplings in the pot (no need to freeze) and stir along the edge of the pot with a spoon to prevent the dumplings from sticking. (The back of the spoon is facing the dumplings, so as not to cut the dumplings, then eat the noodle soup instead).

When the water in the pot is boiling, add the cold water and bring to a boil again. (Re-boil the minced meat 2 to 3 times; Boil the vegetarian stuffing twice), and then remove it.

Quick-frozen dumplings are not easy to break, unless they are not ready when they are packed. If there is adhesion, try to take it out first and put it for a while, and separate the adhesions. If there is no stickiness, boil the pot under water and stir it at the beginning to let the dumplings disperse.

As long as it doesn't stick together, it won't break. As long as the dumplings are in the pot, let the water keep the pot boiling as much as possible, and the heat should be good.

Some people say that you need to cook frozen dumplings in a pot under cold water, and it is not easy to break the skin when cooked. But the result? When I put the dumplings in a pot of cold water, oh my God!

The dumplings actually sank directly, stuck to the bottom of the pot, and did not float after boiling for a long time, so they were easily pushed with a spatula. "Tragedy" happened, the dumplings broke their skin. Therefore, it is not recommended to cook frozen dumplings directly in cold water, as they are easy to cook rotten!

Some people say that to boil frozen dumplings directly, they should be boiled directly, and they are not easy to cook when boiled. But the result? When I put the dumplings in a pot of boiling water.

O God! After boiling for a long time, the dumpling skin actually rotted. In order not to break the skin, cook it for a while!

Occasionally, I bought Ka, but the dumplings were not cooked in the skin. What to do? Therefore, frozen dumplings cannot be boiled directly with boiling water, either the dumplings are broken or boiled rotten.

Some people will say: You cook a dumpling, cold water and boiling water are not good, how are you going to cook it so that it is not easy to break the skin? In fact, boiling frozen dumplings is very simple, cold water and boiling water are not good, so let's use warm water.

Put cold water into the pot and boil first, and when it feels a little hot, pour the frozen dumplings into the pot and shake the pot gently until it boils. Add a small bowl of cold water to lower the boiling point. Do it three times in a row, and boil it once when the dumplings are floating, and you can eat them!

So how to cook frozen dumplings so that they won't be rotten, dumplings under warm water, and floating noodles at high temperatures.

Focus: Pot under cold water, stirring in real time.

Three times: boil in a pot under cold water, bring to a boil over medium heat, stir in real time, try not to let the dumplings sink to the bottom to prevent sticking, and cook for one minute after opening. Add half a bowl of cold water and bring to a boil. Add another half bowl of cold water, bring to a boil and eat. Stir in real time in the middle, and the dumplings do not sink to the bottom of the pot.

Quick-frozen dumplings should be boiled in a pot under warm water, and the skin is easy to break when the water is boiled.

Do not turn the dumplings frequently when cooking, so that the dumplings do not break. Here's how:

Ingredients: 15 quick-frozen dumplings, 2 drops of sesame oil, appropriate amount of balsamic vinegar.

1. Step 1: Add an appropriate amount of water to the prepared pot.

2. Light the stool fire to heat it to make the water temperature rise slowly.

3. Then put the quick-frozen dumplings into the pot and stir gently.

4. Cook until the dumplings float up, the dumplings will be cooked, don't talk about turning the dumplings frequently halfway.

5. Put balsamic vinegar and sesame oil in a bowl and mix well.

After a few minutes, take out the dumplings and touch them so that they are ready to eat.

Frozen dumplings don't cook so that they don't break the skin. Frozen dumplings should be warmed under the pot, boil water in the pot until the water sounds, and bubbles begin to rise, at this time the water temperature reaches about 80 degrees, frozen dumplings do not need to be thawed, directly under the pot, after the dumplings are put into the pot, gently push the water with the back of the spoon, drive the dumplings to rotate together, prevent the dumplings from sticking, first use high heat to quickly cook the spring, let the dumplings float on the water, the pot opens a little cold water and rolls, and then turns to small and medium-sized slow cooking, and cooks until the dumpling skin is not white, it is cooked and buried in the eggplant.

Quick-frozen dumplings, boil the water in the pot and boil, add some salt to it when you can cook, and then boil the dumplings in the pot and then add cold water, it is not easy to boil.

Hello to the dear [Bixin]!

Method 1: If the dumplings are too frozen, we need to warm up the frozen dumplings, and many friends take it out and put it for two hours, but after thawing, the dumpling skin will stick underneath, so that it is easy to break when you take it. So our correct thing to do is to soak the still hard dumplings in water for a while, so that the dumplings can return to a temperature close to normal as soon as possible, and there is no need to soak for too long, about 3 minutes. In this way, the dumpling skin can absorb some water into it, so that the ductility will be better, and it is not easy to break the skin when cooking.

Method 2: We first boil a pot of water, and when the temperature starts to bubble up, add a spoonful of salt to the pot, and we put the frozen dumplings in the pot. When the frozen dumplings are put into the pot, the effect of boiling cold water and boiling water is not very good, and warm water is more suitable. When the bottom of the pot is just bubbling, the temperature is about fifty or sixty degrees, at this time, we should not leave it alone all the time during the cooking of the dumplings, and gently push the dumplings with a spatula, so that it is not easy to stick to the pan or break the skin.

Method 3: Boil the water, put the frozen dumplings in the pot and boil them again, we add a bowl of cold water, and after boiling again, add water repeatedly, so that the operation is repeated three times, so that the dumplings are almost cooked. Usually cook fresh dumplings at least add a bowl of cold water, so that the cooked dumpling skin is more chewy and the taste is more tender.

The frozen dumplings cooked in the same way are not easy to break the skin.

The correct way to freeze and cook dumplings is to add water while cooking, the method is to boil the water until it smokes, and then throw the quick-frozen dumplings directly into the pot, and the dumplings do not need to be thawed. After the dumplings are thrown into the pot, the water will not boil again, so put in two green onions to prevent the dumplings from suddenly splashing the skin. After the water boils again, add a little cold water to press the boiling water, repeat 3 times until the dumplings can float completely.

If you want to freeze dumplings without boiling the skin, you can put more water in the pot where the dumplings are boiled, add an appropriate amount of salt, and when cooking quick-frozen dumplings, you should use low heat to cook with a spoon and stir constantly, and you can also put.

Soak the dumplings in cold water, then add the dumplings when the water is boiling and reduce the heat slightly.

Wait a minute or so and then turn it with a spatula until it's done.

When many people are making pasta, a strange phenomenon will occur, that is, the quick-frozen food cooked by themselves often cracks. The most common is quick-frozen dumplings, obviously the dumplings in many restaurants are also quick-frozen, and the appearance is very good every time, but they are easy to crack and expose the filling as soon as they are cooked.

In this case, there are generally two reasons, one is that there is a problem with the production of quick-frozen pasta itself, and it must be easy to crack when cooked in the pot at this time; The second is the wrong cooking method, which leads to the cracking of the dumplings. Different causes have different solutions, and it is advisable to find the root cause and "prescribe the right medicine".

1. The problem of pasta itself The problem of pasta itself should be explained from many aspects, and the common one is that the amount of noodles added is too much and the alkali method is incorrect.

When making pasta, many people choose to add yeast or old noodles to it in order to make the taste of the noodles better. To a certain extent, the effect of the two is the same, if both are added, there will be a situation where the pasta will crack or collapse.

Making pasta is inseparable from alkali, but putting more and less has a great impact, and the shape of the interview made by putting too much is strange, and the taste is not good enough. This can only be judged according to the actual situation, and it would be good to do it a few more times and have experience. Generally, you don't need to put too much pasta, otherwise it will turn yellow and black, and our local saying is generally called "ghost claw steamed bun".

2. The cooking method is incorrect, and quick-frozen food is generally frozen directly in the refrigerator after being bought, and it is taken out and cooked when you want to eat. At this time, there is a problem involved, that is, the alternation of hot and cold pasta. If we just take the dumplings out of the refrigerator and put them directly into the boiling water, they will crack when they are hot or cold.

It is recommended to thaw the dumplings for five minutes or run them through cold water to cool down.

The other is that the stirring method is wrong, after the dumplings are in the pot, we can't turn them like stir-frying. The correct way to do this is to use the back of the spoon and slowly push the dumplings inside the pot. The force should not be too large, just let the dumplings turn.

3. Quick-frozen food is not very healthy, although it is said that quick-frozen food is very convenient, and most foods taste very good, but it is quick-frozen after all. The nutrients of the food are greatly lost, and it can only be used for emergencies or to fill the stomach. In addition, the quality of quick-frozen foods on the market is uneven, and many of them cannot be guaranteed to be healthy.

It is not recommended to eat too much frozen food in life, and if you feel troublesome, you can make some dumplings by yourself. Put the dumplings in the refrigerator and freeze them, and the effect is similar to that of quick-frozen food. When I was working outside, my mother would often come to help me make dumplings, which I could eat several times at a time.

Boiling quick-frozen dumplings will break, it should be no state noise to grasp the time to get out of the pot, quick-frozen dumplings to warm water pot, when the water in the pot begins to bubble, quick-frozen dumplings do not need to thaw directly into the pot, first use the large book of nuclear fire to cook quickly, dumplings float on the water, the pot boils some cold water, turn to medium-low heat and cook slowly until the dumpling skin is not white, it is cooked.

How to cook frozen dumplings without breaking:

When boiling frozen dumplings, avoid boiling water! After the frozen dumplings are taken out of the refrigerator, don't be in a hurry to cook them directly, but add one more step to thaw, soak the frozen dumplings in cold water for 2 minutes before cooking, which is to give the dumplings a buffer thawing process, so that the dumplings gradually adapt to the temperature from cold to hot, and at the same time let the dumplings absorb a little water first, and will not cause the skin to break due to sudden heat expansion. Add enough water to the pot, and then put in the dumplings when the water temperature is boiled to about 40 degrees, this water temperature avoids the dumplings under boiling water, the dumplings due to the impulse of the boiling water rub and collide with each other and break the skin, plus when the dumplings are thawed, the dumpling skin absorbs a certain amount of water, so that in the process of cooking, the dumplings will not crack.

Tips on how to cook frozen dumplings

For quick-frozen dumplings, the dumpling skin is just frozen, but the dumpling skin is still watery, so if it is a pot under cold water, add a little salt to avoid the dumpling breaking the skin.

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 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.