Many friends like to eat dumplings very much, sometimes wrap a lot of dumplings at one time, put them in the refrigerator and eat them slowly; When I don't have time, I buy frozen dumplings. However, boiling quick-frozen dumplings is not the same as boiling fresh dumplings, it is easy to break the skin or leak the belly, and the taste of the boiled dumplings is not good.
When boiling frozen dumplings, it is not right to use cold water and boiling water, teach you a trick, out of the pot is the same as freshly wrapped
When boiling frozen dumplings, it is not right to use cold water and boiling water, teach you a trick, out of the pot is the same as freshly wrapped
The dumplings just taken out of the refrigerator will have a thin layer of frost on the surface, if you take them out in advance to thaw, the taste of the cooked dumplings will be very poor, so cook quick-frozen dumplings do not thaw. If you buy it from a supermarket, it is recommended not to buy frozen dumplings, which are not good in taste and nutrition.
When boiling frozen dumplings, it is not right to use cold water and boiling water, teach you a trick, out of the pot is the same as freshly wrapped
Next, start cooking the dumplings. When we cook frozen dumplings, it is better to add a small spoonful of salt. After adding salt, on the one hand, the boiling point of water will increase, and the dumplings will not be impacted by boiling water; On the other hand, table salt can also make the frost on the dumplings melt quickly.
When boiling frozen dumplings, it is not right to use cold water and boiling water, teach you a trick, out of the pot is the same as freshly wrapped
When there are dense small blisters in the pan, add the dumplings and stir constantly with a spatula. When we cook quick-frozen dumplings, temperature is very important; If the dumplings are left under cold water, the dumplings cannot float for a long time, and it is easy to stick to the bottom of the pot and break the skin; If you put dumplings in when the water is boiling, the dumplings are particularly prone to belly rise, and the dumpling skin is also very easy to break through in the case of a long time belly rise. So when cooking quick-frozen dumplings, be sure to warm the pot under water.
When boiling frozen dumplings, it is not right to use cold water and boiling water, teach you a trick, out of the pot is the same as freshly wrapped
Then turn the heat to a boil so that the dumplings can float up quickly. Here be careful not to cover the pot, the heat of the lid cannot be dissipated, and the dumplings are especially easy to stick together. After the water is completely boiled, pour an appropriate amount of cold water into the pot, so that the cold water is added three to four times until the dumplings are completely floating on the surface of the water and can be out of the pot. The dumplings cooked in this way are swollen, chubby, do not break the skin, do not show the filling, and are soft and tender and fragrant, just like the freshly wrapped ones.
When boiling frozen dumplings, it is not right to use cold water and boiling water, teach you a trick, out of the pot is the same as freshly wrapped
The dumplings cooked in this way, whether eaten with soup or dipping, do not worry that it will be sticky and will break the skin. Why not give it a try at home!!!