[How to cook frozen dumplings without breaking the skin]

[How to cook frozen dumplings without breaking the skin]

Many friends find that when frozen dumplings are cooked, they are easier to peel, so the effect on quick-frozen dumplings will lead to the separation of the skin filling, so that the dumplings will not be dumplings.

Quick-frozen dumplings also need some skills in the process of making, some kind of boil the water and then put the dumplings, and then continuously stir the direction of the water with chopsticks, so that the dumplings will slowly spread.

How to cook frozen dumplings?

Frozen dumplings can be boiled in boiling water without being thawed after being taken out of the refrigerator. If thawed first, the skin will become wet and it will easily stick to pieces.

Boil the water, put some salt and oil, and put in dumplings.

Use chopsticks to stir around the bottom of the pot so that the dumplings will not gather.

Stir for a while and stir again, so that the dumplings that stick together during the freezing will be separated automatically, because there will be no oil sticking together in the water.

If you stir with a spatula or spoon, it will easily hurt the dumpling skin, so use chopsticks to stir.

It can make the flour tough, so you need to put salt first.

The skin of many deep-frozen dumplings is not easy to cook, especially in the folds. It is best to cook “three open”, that is, three times after adding dumplings, add a spoon of cold water each time.

The first is to cook three waters.

Specific operation method: The dumplings are boiled in cold water under cold water; during this step, you must use the back of the spoon to stir gently in the clockwise direction to keep the dumplings rotating at all times so as not to make the dumplings stick together.

After the water is boiling, cook for about 1 minute, add a small bowl of cold water, and continue to boil; it is best to stir this step.

After the water is boiled again, add a small bowl of cold water and continue to boil; this step basically does not need to be stirred.

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 water and eat!

Two things to note: Keep the pot open all the way, don’t cover it!

If, in case, the third water is still a little bit unfamiliar, then it will be like making a second water, but 99% will not be unfamiliar!

The second is to boil the water first, not too little water, or not stick to the bottom of the pot.

After the water has boiled, put the quick-frozen dumplings in the pot (without freezing) and keep stirring with a spoon along the side of the pot to prevent the dumplings from sticking.

(Spoon forward towards the dumplings. Avoid cutting the dumplings, then switch to noodle soup.) When the water in the pot is boiling, add cold water and boil again.

(The meat filling is boiled 2 or 3 times; the meat filling is boiled twice) and then removed.

Five tips for cooking quick-frozen dumplings without peeling them. When cooking quick-frozen dumplings, do not use high fire. It is not like fresh dumplings. It is not easy to peel when cooked with high fire.

Quick-frozen dumplings are suitable for cooking slowly over low heat, so that the dumpling skin will not break easily.

2. When adding salt to cook quick-frozen dumplings, add salt to the water to make the skin of the dumplings more resistant to cooking.

In this way, the skin of the dumplings is not easily broken.

3. After the salted water, such as boiling water, is completely boiled, put the frozen dumplings in.

Do not put it prematurely, otherwise it will stick together easily, and after adding, stir well so that it won’t break the skin because of sticking together.

4. Add cold water and dumplings into it. After the water is boiled again, pour in a small amount of cold water. This process is best repeated three times.

Stir after pouring cold water, so that the dumplings will not break the skin.

5. If you are still afraid that the dumplings will break, add vinegar, then add some vinegar after you add salt.