Frozen dumplings are best boiled in cold water. Because quick frozen dumplings are easy to break skin in boiling water, while meat is not easy to cook, but it is more convenient to cook in cold water, without frequent pouring of cold water, and the cooked dumpling skin is more chewy.
When cooking quick-frozen dumplings, first pour cold water into the pot, then put it into the dumplings, then turn the fire, let the dumplings and cold water cook together, with the increase of water temperature, the heating of dough and meat is more even, the cooked dumpling dough, the meat taste is better.
Generally speaking, "cover and cook the stuffing, not the boiled skin". Cover the pot to cook dumplings to save time and gas, but can not cover the pot to cook too long, easy to break the skin.
When cooking fresh dumplings, boil them into water and then make them into dumplings, stir them evenly, then cover them with a pot cover. When the dumplings float to the water surface, boil them with water, open the lid and boil the skin, and add cold water. After the dumplings are boiled twice, add cold water each time, and finally delete them.
How to make dumplings better?
The good cooking of dumplings has something to do with the use, thickness and filling of dough. Different fillings and different skin of dumplings, as well as the temperature and water temperature, make a delicious dish of dumplings.
Pay attention to four points when making dumplings:
1. If it's quick-frozen dumplings, the dough is full of gluten powder, because the skin is thin, it's easy to break the skin, and the filling is not cooked, so this kind of dumplings, it's better to make steamed dumplings or fried dumplings.
If the dumplings are small and thick skinned, you need to cook them in high fire. The skin is easy to cook, and you can't eat them raw.
3. Vegetables are easier to cook and more time-saving than meat. For example, jiaozi stuffed with leek and egg is cooked in advance, mixed with leek, sprinkled with some seasoning and stirred evenly. The dough should be thin. Then pour the boiling water into the pot and cook it over the fire.
4. Different filling should choose different thickness of dumpling skin. If you think the meat is difficult to cook, you can make it thicker, so that the skin won't be broken after cooking for a long time. If you want to be thin and eat meat dumplings with large filling, it's recommended to use high gluten flour dough, so you don't need to worry about the skin will be broken after cooking the meat for too long. The packaging is more boiling resistant and strong.
The above is the detailed introduction of Jinan frozen dumpling wholesale on how to make the frozen dumpling delicious. For more information, please click