How to make dumplings and make dumplings not easy to expose the filling?

The first step is to make dumplings with flour. The personal recommendation for flour is to use Henan fine flour. If you don't have one, you can use ordinary fine flour noodles.

In this case, the skin of the dumplings will not rot no matter how you cook them, and you must pay attention to the viscosity of the noodles when mixing them. The dough of the dumplings should not be too hard or too dry, and should be moderate. The second step, the filling of the dumplings, must not have too much moisture.

There should also be no particles that are too large. <>

If it is leek eggs, be sure to scramble the eggs first, cut the leeks, cut them into smaller pieces, put in the scrambled eggs after cutting, and add seasoning to stir, so that it is easy to make dumplings. There are dumpling fillings, and the choice is also very important. For example, some meat fillings should not have too many large particles in them, and the dumpling fillings should not be too dry or too wet.

It's still moderate. You can make dumplings, the third step, after the first two steps are ready, the third step is water, and the water for the dumplings must be boiled in clear water. Be sure to boil the water before boiling.

The method of newly wrapped dumplings and frozen dumplings is not the same. The newly wrapped dumplings are boiled directly into the pot, and then the heat is boiled, and the dumplings can be boiled three times in the water.

If you buy frozen dumplings in the supermarket, this one is not easy to cook, and it is easy to cook. Frozen dumplings are also boiled in clear water. Then go down.

When the water is boiling, then put a little more cold water and bring it to a boil. Add cold water again. Bring to a boil again.

Add cold water again. <

Remember to use medium heat for this. After three times. Then you use chopsticks.

Scoop a dumpling. Let's see if your stuffing is cooked? If you haven't already, continue to burn on a low fire, and you don't need to put water.

In this way, the dumplings will not be rotten, and then the skin will be stronger. Personal advice, don't sell frozen dumplings. Also, wrap fresh dumplings, and don't buy them for the sake of saving trouble, others are the kind of dumpling wrappers that are made.

When making dumplings, add a little water to the place where the dumpling skin is glued, so that it is not easy to expose the filling, and you must wait until the water boils before placing dumplings.

When making dumplings, press the mouth of the dumplings tightly. Bring boiling water to the dumplings from the edge of the pot in turn, put a little salt in the water, and don't keep turning the dumplings.

You can buy thicker skin when wrapping (but if it is steamed or fried, it doesn't need to be too thick, because I don't feel so delicious when the thick skin is not so delicious) When wrapping, first moisten the edges of the dumpling skin with water. This stickiness is better, if it is all. Wait for the water to boil and put some salt first.

Put the dumplings again, put the salt dumpling skin, and the skin is not so easy to break.

Here's how to make dumplings without opening.

There are also tricks to making dumplings, whether it is when making them or when they are cooking, they are all knowledgeable.

1. The dough of the dumplings should be slightly harder, if it is too soft, even if you can roll out the dumplings, it is not very good-looking. The kneaded noodles should be left to rest for about 10 minutes, so that the water and noodles are fully blended to form gluten and then make dumplings.

2. Put 1 egg when mixing the dough, so as to increase the protein content of the dough, and the taste is good, when cooking dumplings, the protein shrinkage will make the dumpling skin firm, not easy to break, not easy to stick.

3. Add a small amount of salt when the water is boiling, and wait for the salt to dissolve before adding the dumplings to make the dumpling skin more resistant to cooking until it is cooked without water.

4. You can also put a few sections of green onions in the pot, so that the dumplings are not sticky and not easy to break.

5. And every time you open the pot, put half a bowl of cold water for three times in a row, this method has been used by my family, so that the dumplings are not easy to break the skin. 6. When cooking dumplings, use high heat throughout the whole process, so that the dumpling skin is not easy to break.

Before boiling the dumplings, put in a little salt, and then put the dumplings after the water boils, remember to use the hand spoon to stick to the edge of the pot, and let the dumplings turn in the pot in one direction, after boiling over low heat, add a small spoon of cold water, and repeat the dumplings three times, so that the boiled dumplings are not easy to break, and will not stick.

The noodles should be soft so that they will not be opened, as the saying goes: soft dumplings and hard noodles.

How to make dumplings without revealing the filling:

1. Mix noodles. The noodles for dumplings should be made with high-gluten flour, add a little salt (a tablespoon is enough) when mixing the noodles, beat an egg, then add water in batches, first beat into a dough, and then knead into a dough with moderate softness and hardness, put it in a basin, cover it and let it cook for more than 20 minutes.

2. Roll out the dumpling wrappers.

Knead the noodles well on the board, divide them into several parts, take one part and knead it into long strips, then cut it into small pieces, flatten the small agents with the palm of your hand, and then use a small rolling pin to roll out into a thick middle and thin round slices around.

3. Put the dumplings in hot water.

If you want to cook delicious dumplings, you must not pot under cold water, you must wait until the water is boiling before putting them in the pot, so that the boiled dumpling skin will have a certain toughness, and it is not easy to break the skin when cooking.

4. Try to avoid the spatula touching the dumplings.

Use the back of the spoon to push the water, gently push the dumplings with the water flow, so that the dumpling skin will not be scratched by the spatula, and it will not be easy to break the skin, and at the same time, you can't always use boiling water when cooking the dumplings, the reason is also that you are afraid of boiling water to wash the dumpling skin.

5. Cook dumplings.

Put a small amount of salt or a few green onions into the water, and the boiled dumplings not only do not break the skin, but also do not stick to each other after being fished out, and the taste is also very fragrant.

Cut the dough into long strips and roll out into round strips. Press a rolling pin into a thick circle and form a dumpling wrapper. Put the filling in the middle of the dumplings, fold the dumpling skin in half, and pinch the thumb and index finger vigorously, and the dumplings will be pinched.

Dumpling originated from the ancient Chinese skelet, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food.

Symbolism. Dumplings, in China, are not only a delicacy, but also contain the culture of the Chinese nation, is a delicious snack for every family, and is a must-have food on the night of the Chinese New Year's Eve, expressing people's yearning and appeal for a better life.

Celery stuffing - that is, the meaning of diligent wealth, so it is diligent wealth dumplings.

Diligence: that is, diligence and diligence; Often, diligent (frequent) is endless, which is called diligence and wealth. It is a prayer for a steady stream of material wealth; It is also a blessing for diligence and pragmatism.

The noodles should be mixed with cold water, that is, the water temperature should be controlled below 30 °C, so that the starch in the noodles is not easy to be denatured by heat, so the dough will be firm and compact, suitable for dumplings.

When mixing the noodles, add an egg per 500g of flour, so that the noodles are more glutenous and the color is brighter after cooking.

As the soul of the dumplings, the filling is done and the taste of the whole dumpling naturally rises 100 steps, and the difficulty of the vegetarian filling is not great, as long as it is adjusted properly according to personal taste, there will be no major problems. If you want to make the taste of the filling more silky, you can add a little peppercorn-soaked water or clear soup, and when stirring the filling, it must be in one direction, so that the filling will be more "strong" and the taste will be doubled!

When boiling dumplings, add an appropriate amount of salt to the water after boiling water, and then put in the dumplings. Because salt can exist in the form of ions in the water, it neutralizes the starch and protein oozing out of the dumplings. The water is clear, the dumpling skin is also smooth, it will not stick together, and the dumplings that cannot be eaten will not stick together.

Here's another tip: What to do with leftover dumplings that haven't been cooked? Spread a layer of plastic wrap at the bottom of the refrigerator freezer drawer, and then line up the dumplings in a row (slightly larger spacing), freeze them and then put them in a plastic bag, and the dumplings will not freeze into a lump when they are cooked next time, which is much more convenient.

Cooking dumplings is a more important link, be sure to open the dumplings with water, gently push along the edge of the pot to prevent sticking to the bottom of the pot, and then cover the lid, pour some cold water on the water, and then pour some cold water, and cook it after three rolls. Cook dumplings without stirring back and forth. I want to make the dumplings that come out of the wrapping not break the skin of the cooked dumplings, and now I will share my experience with you:

First of all, choose all-purpose flour or high-gluten flour, as well as special dumpling flour, add an appropriate amount of salt and mix well, then beat an egg, mix well to start and smooth.

Boil the water, put more water in the water, or put a little salt in the water, or green onions. The dumplings cooked in this way are not sticky. Bring the water to the boil and put it into the dumplings, turn the spoon over, and use the bottom of the spoon to slowly push the dumplings so that the dumplings float completely.

After boiling the pot, add some water, look at the dumplings belly bulging garden, press it to bounce up to prove that the dumplings are cooked. The secret of not rotting the skin of dumplings actually lies in the way of making dumplings, if the mouth is not pinched well, it will break. The second is to pay attention when boiling, put the dumplings when the water boils, stir slightly to prevent sticking to the pan, and then add half a bowl of cold water when the water boils again.

Boiled dumplings are mostly related to the making of dough and the heat of cooking dumplings. To make dumplings, use high-gluten flour, add a little salt, cold water and noodles, knead them into a smooth dough repeatedly, not dry or thin, and let the dough rise for half an hour after kneading. When making the skin, it should be a little thicker in the middle and thinner on the side, and the broken skin of boiled dumplings is mostly related to the making of dough and the heat of cooking dumplings.

To make dumpling skin, use high-gluten flour, add a little salt, cold water and noodles, knead into a smooth dough repeatedly, can not be dry or thin, and let the dough rise for half an hour after kneading. When making leather, it should be a little thicker in the middle and thinner on the edges.

First of all, it is best to add a little salt to the flour when mixing the dough, which can increase the gluten of the dough, and the dough is better with cold water, stirring while adding the water when the dough, the water should be added slowly, and so on until there is no dry flour into the dough when the hands are smooth and soft dough.