When cooking frozen dumplings, how to make the dumplings not break the skin?

When cooking frozen dumplings, how to make the dumplings not break the skin? Dumplings are a very traditional food in our country, and many friends love to eat them. During the holidays, many regions have the custom of eating dumplings.

Dumplings can be made into a variety of fillings. The ingredients are very balanced, the various ingredients are particularly nutritious, and the meaning of the dumplings is also very good. However, with the continuous acceleration of the pace of life, our work has also become very busy, and many friends do not have time to make dumplings by themselves, so they will go to the supermarket to buy frozen dumplings and go home.

<>But many friends often find that the skin will break when cooking quick-frozen dumplings, and the types of dumplings are not the same, so they are not very easy to cook. Today, I will share with you the skills of cooking quick-frozen dumplings to ensure that you do not break the skin when cooking quick-frozen dumplings, and the taste is similar to that of fresh dumplings. When we take out the quick-frozen dumplings, there will be a layer of ice, if we cook in a pot of boiling water, it will be easy to break the wrapping paper and cook it due to sudden cold and heat, so is the cold water pot right?

In fact, it is also wrong, the dumplings in the pot under cold water will take longer.

The temperature of cooking quick-frozen dumplings is particularly important, the water temperature is controlled at about 70 degrees, that is, the bottom of the pot begins to bubble, we add a spoonful of salt to it, stir it, let the salt melt, cook the dumplings in salted water, you can make the foreskin firm, not easy to damage. Then use your hands to put the dumplings into the pot one by one to boil, which will prevent the dumplings from sticking, and then use a spatula to shovel from time to time to prevent them from sticking to the pan. After putting the dumplings in and stirring for a while, we scoop out another half bowl of warm water and set it aside.

The water can cool down the pot so that the dumplings will not break the skin due to the high temperature of the dumplings, and the second can improve the freshness of the rice balls and prevent the toes from sticking.

The last time we put the water, we have to pour out the warm water, wait for the soup in the pot to boil, and then pour the dumplings into the plate. In this way, the glutinous rice balls do not break the skin and do not stick, and it has the same taste as fresh glutinous rice balls, which is very delicious.

Dumplings are frequent guests on our table, dumplings can generally be cooked freshly, you need to put it in the refrigerator to freeze if you can't finish eating, the frozen dumplings want not to break the skin when you cook and eat, my method is to take out the dumplings when the water is boiling, after the water boils, the dumplings are poured into the appropriate amount of cold water, and the dumplings are boiled again and poured in the appropriate amount of cold water, and the dumplings can be eaten after boiling.

When cooking, you must regularly carry out the dumplings, don't leave the dumplings alone, you should also pay attention to the heat, pay attention to the moisture, and pay attention to the time so that the skin will not break.

When cooking frozen dumplings, be sure to add an appropriate amount of water to the pot, then add an appropriate amount of salt to the water, and then put the dumplings after the water boils, so that it is not easy to boil the dumplings and break the skin.

When cooking dumplings, try to choose to cook dumplings in cold water, and the taste will be better, and you must pay attention to the fact that you should try to cook dumplings over medium heat at the beginning to avoid the problem of breaking the skin.

Be sure to pay strict attention to the issue of time, and do not cook for too long. Tumbling with a spoon or chopsticks should be done all the time. In this way, the dumplings will not break the skin.

Frozen dumplings are easy to preserve, easy to eat, but there are skills when cooking, many people do not pay attention, and the same cooking method as fresh dumplings to cook, often boiled into a pot of soup. Boiling frozen dumplings can never be boiled in the pot after the water is boiled, with the right method, boiled out can not break the skin, do not expose the filling, and fresh dumplings as fresh:

First of all, take out the frozen dumplings from the refrigerator or jar and soak them in cold water for 1 2 minutes, this process is to thaw the dumplings, and at the same time replenish the water lost by the dumplings due to freezing, so as to prevent the dumplings from cracking when they are cooked, due to the sudden heat caused by the skin being too dry. Don't soak for too long, 1 2 minutes is enough!

2. Add water to the pot, then add a spoonful of salt (adding salt can prevent the dumplings from sticking to the skin, increase the toughness of the dumpling skin, and make the dumplings not break), wait for the water to boil to about 40 degrees, put in the frozen dumplings, first use a colander to gently rotate along the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot and breaking the skin.

3. Don't leave the pot during the boiling process, because the water is easy to overflow after boiling, after the water is boiled, point into a small bowl of water, and point 2 or 3 times of water throughout the process, the purpose of the water is to prevent the water from overflowing after boiling, the second is to cook the dumpling skin more tough, and the third is to make the dumpling skin and filling cooked evenly and easier to cook through!

Fourth, when I saw that the dumplings had become bigger, the bulging and chubby ones were all floating, and the dumplings were cooked.

Boiling dumplings can neither be boiled in an underwater pot like boiling fresh dumplings, nor can they be boiled in a cold underwater pot, this is because of the boiling underwater pot, the impact of boiling water is strong, and the dumplings are easy to boil, plus the frozen dumplings are boiled for a long time, and the skin of the boiling underwater pot is often boiled out, and the filling inside is not cooked. In the pot under cold water, the frozen dumplings are soaked in water for a long time, and the skin is easy to break. Therefore, to cook frozen dumplings, you must thaw them first, and then control the water temperature when the dumplings are served, and the dumplings are suitable at about 40 degrees, so that the cooked dumplings are elastic, evenly cooked inside and out, delicious and delicious!

First, take out an appropriate amount of dumplings and soak them in cold water for about three minutes, taking care that the water must not cover the dumplings. The purpose of this step is to allow the wrappers to absorb enough moisture, but not for too long.

Take the pot, **, put enough water, it is estimated that it can cover the dumplings, so that the dumplings can be heated evenly.

Bring the water to a boil over high heat.

At this time, you can put in the dumplings, and turn down the heat a little.

After the dumplings are put in the water, do not rush to turn them, wait for a minute or so, and then use a spatula to pluck them again so that they do not stick to the pan.

When they float up one by one and become crystal clear, they are then fished out with a colander.

Cook frozen dumplings, keep in mind 3 points, the dumplings are intact! Let me share with you the skills and methods of cooking frozen dumplings, and I will never be afraid of the dumplings breaking anymore.

1. Frozen dumplings are as hard as stones, if you pour them directly into a pot of boiling water, the dumplings will expand rapidly, causing the dumplings to break, so we have to find a way to raise the temperature of the frozen dumplings. Add enough cold water to the basin and pour the frozen dumplings into the basin, the purpose of this is to allow the dumplings to absorb some of the water, and the skin becomes less cold and softer.

But remember two points: a dumpling cannot be taken out in advance to thaw, otherwise the dumplings will stick together, when to cook and when to take out; When the dumplings are soaked in cold water, the time should not be too long, almost a minute, otherwise if it is too long, the dumplings will stick together, and they will be mushy after being put into the pot.

2. The water temperature of boiling frozen dumplings should be controlled, and it is taboo to boil the water in the pot, which will cause the dumplings to expand and crack, and the cold water pot is not right, which will cause the dumplings to gelatinize, thus sticking to the pot and breaking the skin.

The best water temperature for boiling frozen dumplings is warm water, when it is about 40 degrees, put the dumplings into the pot, boiling frozen dumplings in warm water will not make the dumplings break quickly, nor will the dumplings gelatinize quickly, so the water temperature is quite important, this is something that many people do wrong, remember!

3. When cooking frozen dumplings, it is easy for dumplings to stick and stick to the pan, so to avoid this situation, you need to take measures, and it is not okay to boil it with water.

Before the dumplings are put into the pot, we can add a spoonful of salt and a spoonful of cooking oil to the pot, with the action of these two ingredients, the frozen dumplings will not stick and stick to the pot after entering the pot, and will make the dumplings look more shiny and eat more chewy, this is a practical tip, don't forget.

These three points are different from boiled fresh dumplings, and there are two similarities: a dumpling cannot be poured into the pot in one go, it must be put in batches, and the amount of water should be more than the amount of dumplings; Second, stir the dumplings after they are put into the pot to avoid the dumplings sticking and sticking to the pan.

Now everyone understands, cook frozen dumplings firmly remember these 3 points, the dumplings are cooked intact and do not break the skin. However, to cook dumplings without breaking the skin, the premise is that the dumplings themselves are not cracked, and if they are already cracked, it is useless to use skills. Therefore, wrap dumplings and use the correct freezing method.

When making dumplings, the bottom of the tray should be sprinkled with dry flour, and there should be an interval when the dumplings are placed, and a plate should be put into the refrigerator immediately after it is full.

After the dumplings are hard and set, pack the dumplings in a plastic bag, sprinkle a little dry flour on the plastic bag, mix well, tie the bag tightly, and put it in the refrigerator for freezing. In this way, the dumplings will not crack or stick after freezing, and when you want to cook them, you can take a bag directly, and you don't need to touch other dumplings that you don't eat, and the dumplings that you haven't eaten won't be affected.

If you are buying quick-frozen dumplings, take a closer look at the internal state when choosing, if the frost is very thick, it means that it has been frozen repeatedly, it is not recommended to buy, if the dumplings have cracked, do not buy, the taste is very poor, and it is easy to cook and break the skin.

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 as a 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 struck, 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.

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 and buy it evenly, the dumplings are actually uncooked. Therefore, frozen dumplings cannot be boiled directly with boiling water, either the dumplings are broken or boiled rotten. You can't cook dumplings, cold water and boiling water can't work, in fact, cooking frozen dumplings is very simple, cold water and boiling water can't work, then 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. Three times in a row, the dumplings are boiling once when they float, so how to cook frozen dumplings so that they won't boil rotten, dumplings under warm water, and cook floating noodles at high temperatures.

When cooking dumplings, prepare a bowl of water, then put the dumplings in the water for 30 seconds and then put them in the pot, you can add a little salt to prevent the dumplings from breaking the skin, and do not use cold water in the pot, and then add cold water three times during the boiling process, and add a small amount of cold water each time the water is boiled.

In fact, the method of cooking frozen dumplings is very simple, that is, when the pot water is constantly heated under cold water, the dumplings will slowly thaw, and the dumpling skin will not break after cooking.

Boiling frozen dumplings does not need to be thawed, they are boiled directly in the pot, and a few drops of oil or salt are added after the water is boiled to increase the toughness of the dumpling skin.

To cook frozen dumplings, you can put some salt in the water first, so that it is not easy to break the skin.

We usually choose to freeze dumplings in the refrigerator if we can't finish them, so that we can eat them next time, but frozen dumplings are prone to break the skin when cooking, so if you want frozen dumplings to be boiled, you should cook the dumplings in a pot under cold water, instead of waiting for the water to boil and then cook, you can try it!

The freshly wrapped dumplings should be boiled in a pot under water, and then the dumplings should be pushed away with a spoon, and the water should always be kept boiling, or properly watered, so that the dumplings will not stick together and will not stick to the pan.

Quick-frozen dumplings should be put in a pot under warm water and put in one by one, the principle is that as the water temperature slowly rises, the filling and skin of the dumplings will slowly melt and will not stick together. Whether it is boiled or frozen, the 1 step of putting salt in the water is indispensable, which can effectively prevent the dumplings from sticking to each other or sticking to the pan!

Hello answer Take quick-frozen dumplings as an example: soak the quick-frozen dumplings in clean water for 1 minute, boil the water, boil and add salt, stir well, put in the dumplings, about half a minute later, stick to the bottom of the pot with a spoon, stir slightly, add some cold water after boiling until boiling, pour it along the edge of the pot, stir it, boil again, add cold water, add a total of 3 times, change to medium-low heat, cover and cook for another 2 minutes.

Pay attention to the time and observe more.

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.

How do you cook frozen dumplings so that they don't break the skin? If you freeze dumplings, you should pot under warm water, and then ask for water, and the water is boiled, pour it in little by little with cold water, and then open it and pour it again, and it depends on the appearance of the dumplings you wrap.

Frozen dumplings are particularly convenient, you don't need to spend time making them ready, you just need to prepare them in advance and cook them. But there are also some people who wrap the dumplings and send them to the refrigerator to freeze them, and when they eat them next time, the dumpling skin will crack, and they take out the dumplings and put them in the water to cook, and all the fillings inside leak out, and the taste comes out. In this way, the gains outweigh the losses, so let's teach you how to cook frozen dumplings so that the skin does not break.

Method 1:When cooking dumplings, put more water in the pot, and at the same time add an appropriate amount of salt to increase the hardness of the dumpling skin. After the water boils, put the dumplings in the pot and stir constantly with a spoon to prevent the dumplings from sticking to the pan.

Dumplings are prone to breaking when the water is constantly boiling, so you can add a little cold water after the water is boiling. When the dumplings are all floating on the water, it proves that the dumplings are cooked and can be fished out, but do not overcook. When cooking quick-frozen dumpling jelly, use low heat to cook, and the time should be slightly longer so that it will not break.

Method 2:First, take out an appropriate amount of dumplings and soak them in cold water for about three minutes, taking care that the water must not cover the dumplings. The purpose of this step is to allow the wrappers to absorb enough moisture, but not for too long.

Then take the pot** and put enough water to estimate that the dumplings can be submerged, so that the dumplings can be heated evenly. Then bring the water to a boil over high heat, and then you can put in the dumplings, but turn down the heat slightly. After the dumplings are put in the water, do not rush to turn them, wait for a minute or so, and then use a spatula to pluck them again so that they do not stick to the pan.

Next, when they float up one by one and become crystal clear, you can use a colander to fish them out.

The above is the specific solution of how to cook frozen dumplings without breaking the skin, I believe you can learn quickly.