How do I know if my dumplings are cooked?

Hello. Quite simply, the dumplings are ripe when they float.

Cook your own dumplings in boiling water, add the dumplings when the water is boiling, stir gently to prevent the pan from sticking, and then cover. When the water is boiling, add cold water, then cover, add cold water once each time it boils, a total of three times, and the dumpling filling is cooked at this time. Open the lid and cook for a while, at this time, the dumpling wrappers are cooked, about three to five minutes.

Ceasefire served on a plate.

Boil quick-frozen dumplings in a pot under cold water, heat the water temperature and the dumplings at the same time, and the dumplings will not break the skin. It's a Master Chef experience, I've tried it many times, and it's really good.

How long does it take for dumplings to be cooked: It depends on how to cook them, which is described as follows:

If you don't cover the pot, it will take about 8 minutes for ordinary dumplings to cook, and 15-18 minutes for frozen dumplings; If the lid is on, it takes about 5 minutes for ordinary dumplings to cook, and it only takes 8-10 minutes for frozen dumplings to cook. Specific steps 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: Wait for the water to boil before 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.

Step 4: Open the lid of the pot at this time, you can see that the dumplings have signs of slight floating, use a wooden spatula to go deep into the bottom of the pot again, stir gently, 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 boil until the water boils. (If it's a vegan dumpling, it's ready to be eaten at this point.) If it's a meat-filled dumpling, then continue with the next steps.

Step 5: Add cold water again, do not cover the pot, and boil until the water is boiling. Add a little cold water and let the water boil again, and the dumplings are ready.

Dumplings are a traditional Chinese delicacy that big guys love to eat. However, in addition to making dumplings, cooking dumplings is actually a doorway. If the dumplings are beautiful and shiny, but the pot is not cooked in place, resulting in the dumplings being boiled and scattered or the skin is not yet cooked, the gains outweigh the losses.

So let's introduce some ways to judge whether dumplings are cooked or not.

Method 1:

There are two types of boiled dumplings, one is to cook freshly wrapped dumplings, and the other is to boil frozen dumplings. If it is a cooked stuffed and vegetable-stuffed dumpling, boil the water first and then put it into the dumplings, and use the back of the spoon to slowly cut along the edge of the pot to the bottom of the pot to prevent the dumplings from sticking to the bottom of the pot. One is broken, the other is that it can't float, and after boiling over medium heat, the dumplings all float to the surface of the water to determine that they are cooked.

Method 2:

If it is a raw meat filling, especially beef filling, after boiling the pot, use a spoon to cut the lid of the pot, and then add more than 100 grams of water after opening, cover the lid and add water twice to float on the water, you can be sure that the raw dumplings are cooked.

Method 3:

After boiling the dumplings, use a spoon to cut it, cover the lid and boil the water over low heat for 5 minutes. Remember not to cook dumplings for too long, keep the water in the pot boiling, and the purpose of ordering water is also to cool down. Now the size of the fire can be controlled freely, and the size of the dumplings, whether it is meat filling, vegetable filling, seafood filling, the amount of meat and the cooking time are all different.

There should be a minute or two gap.

The above is the way to judge whether the dumplings are cooked, I believe that everyone can quickly learn how to cook dumplings through the description of the above steps, and cook the dumplings that are beautiful and intact.

Judging whether the dumplings are cooked or not, you can see that the dumplings are floating in the pot, that is, they are cooked.

When boiling dumplings, first add enough water to the pot, wait until the water boils before the dumplings, then cover the pot lid and wait for the water to boil again, turn on the heat to turn it down, and continue to cover the pot lid to cook, at this time, the dumpling filling is cooking, for quick-frozen dumplings, this step is particularly important, from thawing to cooking is a slow process, just a slight boiling, open the lid, see all the dumplings are floating on the water, one by one rolling in the water, this step is a sign to judge the dumplings are fast cooking.

The dumplings are boiled in the pot until all floating, at this time we need to observe the color of the dumpling skin, because the dumpling skin just out of the pot is white made of flour, and the fast-ripening dumpling skin will be slightly yellow, grinding a little translucent color, at this time do not cover the pot again, continue to observe the changes of the dumplings.

The origin of dumplings

Dumpling, originally known as wonton, is also known as slots, horns, plaque food, flat food, prison pills, powder horns, dumpling bait, dumpling bait, water dim sum, water dumplings, dumplings and other names. There are various cooking methods for dumplings, such as boiling, steaming, frying, and baking. Since the beginning of the Song Dynasty, there has been the custom of eating dumplings on the winter solstice, and since the Ming Dynasty, there has been the custom of eating dumplings on the first day of the first month.

Dumplings are the traditional food that our people love, its preparation method is to make a thin and soft dumpling skin with flour first, and then chop it with fresh meat, cabbage, etc., mix with condiments as the filling, wrap it into a pot and cook until the dumplings float to the surface, its characteristics are that the skin is thin and the filling is tender, the taste is delicious, the shape is unique, the food is not tired, the original name of the dumpling is "Jiao'er", it is the first invention of Zhang Zhongjing, the medical saint of our country.

Seeing that the dumplings are floating and bulging, it means that the dumplings are cooked.

Dumplings are divided into many kinds of fillings, and the maturity time and state of different fillings are different, which also refers to the dumplings that are freshly packed, excluding quick-frozen dumplings, and the vegetarian dumplings are mainly cooked with open lids when cooking, because the vegetarian filling is very easy to mature, and it can not be cooked for too long, so the most important thing to pay attention to when cooking vegetarian dumplings is the maturity of the dumpling skin, as long as the dumpling skin is cooked, the dumplings are cooked.

The dumplings with meat filling should be cooked with a lid, mainly to cook the dumpling filling, as long as the dumpling filling is cooked, the dumpling skin will be cooked. Therefore, the dumplings with meat filling need to be boiled with a lid, and when cooking dumplings, water is generally ordered after boiling, that is, some cold water is added to cool the water in the pot, and then the pot is boiled again by heating, so that the dumplings are cooked after several times.

The water is aimed at quick-frozen dumplings, not freshly wrapped dumplings, which can actually reduce the heat by turning off the low heat to cool down the soup of the dumplings, while the quick-frozen dumplings need to go through several cooling and heating processes because the filling inside is frozen, so that the meat filling and skin can mature at the same time.

The origin of dumplings

The dumplings were originally known as Jiao'er, and according to legend, they were first invented by Zhang Zhongjing, a medical saint in China. Zhang Zhongjing was too punctual in Changsha and often treated the people for diseases. After Zhang Zhongjing returned to his hometown from Changsha, just in time for the winter solstice, he walked to the bank of the Baihe River in his hometown, and saw that many poor people were suffering from hunger and cold, and their ears were frozen.

So he wrapped the mutton and some cold-warding herbs in dough to make them look like ears, and the villagers ate this food and their ears were cured. Since then, the villagers and their descendants have imitated the production, calling it dumplings or dumplings, and there are also some places called flat food or hot dumplings.

How do you cook fresh dumplings?

Fresh dumplings are relatively fresh, thin skin and large filling, this kind of dumplings need to be boiled in a pot, in order to prevent the dumplings from sticking to each other, use a big spoon, stir clockwise along the edge of the pot, so that the dumplings will not stick to the bottom of the pot, and will not stick to each other, after boiling over high heat, turn to medium heat and continue to cook, the dumplings will automatically float up, at this time you can add dozens of grams of cold water, see the dumplings will slowly float down, and wait until the dumplings float up again, the round bulge is shiny, it means that the dumplings are ripe, You can scoop it up and eat it.

If you have vegetarian dumpling filling, you can add cold water once, boil it again, and you can scoop it up.

If it is a meat-filled dumpling, and the dumpling skin is thicker and the dumpling wrap is larger, you can add cold water twice, boil it again, and see that the dumplings are white and chubby, and you can eat them.

How do you cook frozen dumplings?

Take out the quick-frozen dumplings in advance, you can put them in the ** for a while, so that after staying at room temperature for a while, the dumplings will be easy to cook and not easy to break the skin. After boiling water over high heat, the frozen dumplings are also stirred clockwise with a spoon along the edge of the pot, because the temperature of the frozen dumplings is lower, the boiling pot will be slower.

Therefore, to keep boiling over high heat, you can add a lid to the pot, so that the boiling will be faster, but in the middle to ensure that the spoon is stirred a few times, or the frozen dumplings are easy to stick to the bottom of the pot, and after the high heat is boiled, turn to medium heat and continue to cook, add cold water three times, boil back and forth, stir the dumplings several times in the middle, see the dumplings float back and forth three times, the round bulge is shiny, and you can eat it out of the pot.