Did you eat dumplings last year?
Affected by the epidemic, quick-frozen foods have achieved a surprising but unexpected high growth. Based on the tastes and dining patterns we Chinese, dumplings and wontons have always been at the forefront of the purchase rate of quick-frozen foods, after all, the combination of starch and fresh meat may be the ultimate love of the people of the motherland.
Compared with the relatively low-key wonton industry, dumplings, a "star track", have always been booming, and our bureau has also summarized the frozen dumplings on the market before.
With the passage of time, the competition in the dumpling industry has become more and more fierce, setting off a new "bloody storm" - the old frozen brand giants are looking for breakthroughs, the new Internet celebrity brands are high-profile, or offline catering brands are trying to cross-border...
However, whether you are a veteran or a recruit, if you want to win in my game, you have to rely on taste. This time we bought all the hot brands on the market and piled them all over the freezer.
Welcome to the world of frozen dumplings again.
<h1 class = "pgc-h-center-line" > - dumplings that glow after eating</h1>
<h1 class="pgc-h-center-line" >- dumplings -</h1>
This is a niche dumpling recommended to me by a friend around me, the actual measurement is really very surprising, worthy of being from the food city of Shunde, the taste is very secure.
The freshly cooked fish dumplings are bright in color, and the fragrant and delicious aroma spreads through the soup. The shape is also obviously different from other dumplings, as if it is a blossoming peach blossom, and the whole bowl of fish skin dumplings exudes a rich sea flavor.
One of the characteristics of fish skin dumplings is that the fish meat is made of skin, wrapped in meat, and the mouth is full of meat. The skin is crisp and tender, not as crisp and crisp as the swallow skin, it is soft and cottony, soft and smooth and fragrant texture.
The meat filling is crisp and firm, mixed with a little horseshoe to add texture and layering, the seasoning is simple, a little white pepper and salt are tightly mixed in it, slightly spicy, but only to make the throat a layer of warmth.
Whether it's as an afternoon snack or a full meal, fish skin dumplings are always easy to please you, and if you just have a hot pot on hand, you can also throw it in and cook it, it will taste better.
Wan Chai Pier is an old friend of my bureau. In the daily messy freezer, there is always a place for their dumplings, and many of the agents who are mouthing are also loyal fans of their families.
This time I encountered wan chai pier again, and I still did not disappoint my bureau. Black truffle + shrimp, rubbing out the spark that conquers the taste buds of the tip of the tongue. As a daily emergency quick-frozen dumpling, it can actually make a very ordinary meal eat a feeling of happiness.
Biting through the thin skin of the dumplings, the double delicious taste of mountain treasures and seafood pours into the tip of the tongue. The dumplings boiled in water are not monotonous in taste, the umami taste of the dumplings themselves is prominently amplified, the unique and complex aroma of black truffles is released without any interference, and the shrimp meat grains are large and elastic.
Blessed with the enchanting aroma of truffles, the aroma of dumplings produces a qualitative change... Completely surrender and surrender, what is weight loss?
Originally, whether it was dumplings in the bureau or at home, there was always a table of seasoning jars, and the dumplings in their bowls were "blended" with the dipping sauce of the dumplings in their own bowls. Now, Wan Chai Pier has ingeniously made the spicy flavor of Sichuan yu into the dumplings, and the dumplings full of white flesh have a bit of a fiery feeling, and together with the sultry spicy, they shine in the mouth, simple but still delicious.
Rattan pepper dumplings are very colorful, from the dumplings fluttering under the pot, the flavor of rattan peppers spread throughout the house, and everyone gives the next "true incense warning".
After cooking, I can't care about the hot mouth of the dumplings, I quickly took a bite up, and the hemp of the vine pepper suddenly came online, slightly provoking the perception of the tongue, and then busily sent the unique aroma of the vine pepper, so that you can not forget.
Its taste is similar to mackerel dumplings, the juice is full of the umami taste of cod, and in this delicious and wrapped in the unique aroma of peppercorns, the soft snow-white fish meat is chewed effortlessly, and the chewy feeling of the dumpling skin is vividly set off.
Of course, if you don't like the taste of hemp, you can also choose cod stuffing with cabbage. The taste of the cabbage is very strong, but not too abrupt, the taste is very tender, the cod meat is very tender, the two flavors are well integrated, the seasoning is relatively light, and the friends who love to eat fish do not miss it.
Bi Pin Ge, a brand made by Xijie, a large food company in South Korea, also has many fast food products in modu restaurant. In our first issue of the dumpling review, the dumplings of Bipingge accounted for almost half of the praise list, and this year we found a lot of lost pearls.
The outer skin is remarkable. Not the thin skin of the imagination, but it is faintly transparent, hidden toughness, both smooth characteristics, eating will be sweet, and because it is very thin, whether steamed, boiled, fried is easy to cook.
Bipinge's dumplings have always been known for their size, almost twice the size of ordinary quick-frozen dumplings.
Seasoning is a little bit of vegetable sweet three umami taste, delicious beyond words. The dry humidity of the mushrooms is just right, the salty and umami flavor is strong but not satiated; the cabbage is crisp and refreshing, the minced meat is even more speechless, and the mouth is full of rich pork aroma. Especially when it was first served, after biting it open, it was still steaming with juice, praise.
By the way, the kimchi flavored dumplings of Bipinge are also delicious, but you can't eat too much, the seasoning is more heavy, and it is easy to grease. Pork, kimchi and vermicelli you have me, I have you, the proportion of the three should be strictly controlled, the filling is large and tight, the kimchi is salty and light, slightly sour, plus the pork meat is fresh, delicious.
In addition to boiling, the dumplings of Bipinge can also be steamed, boiled, fried and fried in a variety of ways, but the boiling is already so delicious, other ways to eat will only be more delicious.
After the broadcast of "China on the Tip of the Tongue", the boat song fish dumplings rose to fame. From physical stores to online stores, New Products of Shipsong continue to be available, and this time we purchased several new flavors, which also left a deep impression on our sense of taste.
Don't look at the name is quite "Versailles", but the cooked dumplings are beautiful to the naked eye. The skin of the dumpling has a faint wheat aroma, which is left for a while, and the surface will not be dry and hard, and there is a toughness of the northern dumplings.
Dumplings are placed on the plate, the soup is slowly spilled, the dumpling skin is fragrant and sticky, the color is bright, and it is very appetizing to watch.
As a refreshing artifact, fresh shellfish have a hint of sweetness in the mouth, making the taste level more abundant. The plump and large shellfish make the dumplings chewy, and the umami that flows from the aftertaste is natural and makes people feel very comfortable.
Lotus root is very characteristic, crisp, sweet aftertaste, wrapped in dumplings to make the whole taste richer, in the vinegar dish gently dipped in, the entrance is more refreshing.
If you want to talk about the disadvantages, it is probably expensive...
The boat song is powerful, and the performance of both new flavors is very good.
Eating dumplings of boat songs will make you feel that it is a very serious thing. The boiled dumplings look very beautiful, and the hand-wrapped pleats make the appearance dignified and upright, and the skin is thin and tough, faintly shining.
I didn't expect that the crab yellow taste in the quick-frozen dumplings would be so strong, it was simply amazing, as if eating a small cage of crab powder, with enough material. Added crab powder, a little fishy, but still much better than many frozen crab powder on the market, the taste can beat the crab yellow soup bun in many restaurants, like to eat crab do not miss.
Dipped in some balsamic vinegar, the taste will be better. A mouthful into the mouth, chewing carefully, crab aroma overflowing, the addition of pork, so that crab powder in the river fresh, more delicious animal fat.
How to say it, expensive and expensive, the taste of these two boat songs is really good, real material. And from the beginning of the dumpling name to show the "noble and expensive" style, but also and its high-end line positioning is consistent, really want to eat, engage in activities on the hoarding of it.
I'm no stranger to this dumpling and tasted it at last year's BFC Night Market. Unexpectedly, after experiencing the market test and the boom of plant-based, the "Zhi Ai" brand of Bi fei Ai turned out to be a very considerable sales volume on Taobao, of course, this is also inseparable from the breakthrough in taste.
However, when it comes to plant meat, I still want to popularize science. The so-called plant meat is to imitate the taste of meat after special treatment of raw materials such as soy protein and pea protein. Taking Zhi Ai as an example, they used the processing technology of mesh brushing, seasoning the imitation meat products prepared, and it felt a little tender to eat.
After cooking, the dumplings are thin-skinned, the core is filled with "fluttering", and the mushroom aroma is abundant, and even has the feeling of reverberating at the tip of the nose.
One bite breaks the dumplings, the soup is abundant, and the light sucking is delicious and mellow. The mushrooms are generously used, and the bite is full of thick and elastic diced shiitake mushrooms, which are very chewy. In terms of seasoning, the taste of shiitake mushrooms is not too overbearing, or there is still a umami taste of meat in it, that is, the overall saltiness is a little, not suitable for direct ramming of empty mouths, and it may be more delicious to make dumplings. Plant meat is almost like eating real meat, mixed with the aroma of shiitake mushrooms, the more you chew, the more fragrant.
When eating, dip a little vinegar, piping hot and juicy dumplings are perfectly combined with vinegar, and the umami taste will be more sufficient, which can really complete the amazing stroke that makes the taste buds amazing.
In addition to the mushroom flavor, the spicy dumplings performed equally well. In the horizontal comparison of a variety of plant-based dumplings, the level of plant love is still very good.
The cooked dumplings are still quite beautiful, neat and tidy, and look quite refreshing, seducing your appetite. The skin is smooth and chewy, and it is very interesting whether it is eaten cold or hot.
Eat it while it is hot, and after the dumplings are ingested, they are like a ball of fire that breaks in, which is very exciting. After a few bites, the umami taste of the fungus is gradually released, and the tight plant flesh also emits an aroma, which makes the mouth undergo a series of twists and turns, but it is perfectly balanced.
When eaten cold, spicy and salty are intertwined, and the fibers of the flesh are firm and chewy. With the spicy aroma, it is almost impossible to taste the taste of soybeans, but it has the meaning of light shadow beef.
<h1 class="pgc-h-center-line" > Wufeng cold food quick-frozen dumplings</h1>
21.5 yuan / 258g
When I was a child, the memory of Wufeng should be its bun, the filling is thin, and it feels like a handmade one in the quick-frozen bun, this impression has been deeply imprinted in the mind, and there is an inexplicable sense of peace of mind.
Knowing that Wufeng Cold Food recently launched several dumplings, I immediately bought a try, I did not expect that the reputation was not obvious, the sales were not high, but in this evaluation, the three flavors all entered the praise, which is called a dark horse.
Wufeng's skin tastes different from the general dough skin, although the skin used for many quick-frozen dumplings looks similar, but you will know the difference as soon as you bite it. Its dumpling skin is a little smooth and tender in addition to the strength, and it is mixed with some cuttlefish juice in the black lacquer, which is more in line with the original meaning of cuttlefish.
Cuttlefish filling is white, sticky and slippery, it is already muddy, elastic like a meat swallow, full of delicious soup, a bite down, the whole person is shaking, not exaggerated, originally still sleepy, actually woke me up fresh.
Frozen dumplings stuffed with chicken are rare on the market, and I guess there are obvious defects in technology or taste. This makes this dumpling even more valuable. Although Cordyceps Chicken sounds more like a health gimmick, it tastes good and is not to be faulty.
There is a relatively strong taste of chicken soup, and eating freshly cooked dumplings is like drinking ginseng chicken soup. The northern cordyceps also gives more, and you can see a lot of orange cordyceps in it when you bite open.
The entrance was amazed by this dumpling, and it was like drinking a mouthful of warm and fresh old hen soup. The bamboo is sweet, the entrance is gentle but powerful, the umami slowly occupies the C position, and the whole person is warm after eating.
The combination of bamboo and bamboo shoots combines a rich umami flavor, which is very informative. The bamboo shoots are very large, so that people will never ignore its presence, and not only burst out an extra umami taste under chewing, but also a few points stronger when chewed.
Li Xiangguo is Zhong Xuegao's new brand, marking its official entry into the field of quick-frozen food, but since its launch, there has been a large and small controversy.
How expensive can frozen dumplings be? Li Xiangguo made me understand that making dumplings also requires "learning everything".
Four bags of dumplings actually packed a thousand gold momentum
Focusing on user experience is Zhong Xuegao's strength all along, which began when he got the courier. The unappreciated foam box was made directly into the shape of an elephant. In addition, given the one-person dining scene, chopsticks and dipping sauces are prepared in the box – as a social "currency", which are necessary, of course, also in the price of its home.
However, the dumplings with a unit price of 5 yuan a piece, the taste is actually the usual cabbage pork, it is inevitable that it is too insincere. I don't know why the cabbage, leeks and black pork in this dumpling are so ordinary, but why they exude a kind of confidence that you "can't climb high".
Of course, it is undeniable that the skin is chewy and elastic, and the seasoning is really good. It's just that the price is high, and the standard of the review is also rising, and after comprehensive consideration, its dried scallop leeks and chicken shredded matsutake filling are the two flavors that our bureau is relatively recommended.
Because this dumpling is expensive, I strictly follow the cooking guide on the instruction manual, pinch the time, do not dare to have a little slack, for fear of any difference. After cooking, the dumpling skin is bright white, revealing the emerald green of the filling, even if I "accidentally" left a few dumplings in the pot to overcook, turned around and found that it is still not broken, I have to say that the skin is really good - not easy to cook, high fault tolerance, for the cooking of no concept of Xiao Bai, can be considered very friendly.
The dried scallops with large grains in the filling, the real material, is the true portrayal of the two words "seafood", and the fresh heavy taste of leeks has won my heart. In addition to the "hunger marketing" of a whole entity that can only eat half a full, and a slight dissatisfaction with the inability to speak freely after eating, this dried scallop leek dumpling is like a model student.
Gentle seasoning, natural and refreshing taste, can eat the exquisite and delicious ingredients - the above advantages, in this dumpling can still be reflected vividly.
It is said that the shape of the skin of its dumplings is specially designed, and the pinched edges at both ends are upturned, which looks a bit like a lotus leaf.
The dumplings are indeed similar to the advertised ones, the skin is slightly thick, it is hand-wrapped, and it can be seen from the kneading place, which can lock the taste of the dumpling filling.
Chicken is stuffed, soft and tender, and has a distinctive taste. Matsutake is fresh enough, and it is very large, and with a special aroma, mixed with just the right amount of corn sweetness to balance the umami, this soft and soft and crispy texture, but also fit the toughness of the dumpling skin, delicious.
Three dumplings to eat down, the value of this 251 yuan spent? See you.
Zhong Xuegao makes internet red ice cream, and I admire it. But the ice cream set of play is a bit inappropriate to put on the dumplings - the good-looking and fun ice cream everyone wants to show off, but the frozen dumplings are for people to feast on, not for a social photo concave half a day, until it becomes cold and hard. Some people may be willing to pay the bill, but it is not an ideal country for workers like me.
<h1 class="pgc-h-center-line" > - steamed dumplings -</h1>
It's hard to make steamed dumplings delicious, and it's not hard to say. The skin of the steamed dumplings should be crystal clear, smooth and not thick, and the second form must be full, and the filling inside can support the whole dumpling.
This steamed dumpling is the personal secret possession of my bureau agent, and after I ate it once, I painstakingly asked for many days, and she handed over the link under a "threat and inducement". Although this brand from Shengzhou is not very famous, and even many people have never heard of it, it has impressed me by taste.
Plum vegetable steamed dumplings sell very well, like small treasures. The skin is light and tough to chew, the places where the two sides are glued are very liked, and the abundant wheat aroma makes people's appetites flutter.
The plum vegetables are of good quality, fragrant and dregs-free. The overall seasoning is very recognizable, it is not a pure soy sauce taste, but closer to the taste of the onion oil noodles of the gang, which may be scattered in the filling to play a Titian role.
Speaking of Shengzhou, you probably understand it, yes, this brand of tofu cage is also very delicious, you can take it with you when you buy it.
When it comes to big Hittite, you definitely can't get around the steak. After their family made a name for themselves through head anchors such as Wei Ya and Li Jiaqi, they also took advantage of the opportunity to enter the field of quick-frozen food. With live broadcast dividends, has formed a good product reputation and repeated repurchases, the sales volume on Taobao is very amazing.
We tried it and found that the taste was really good, and with various live room benefits, we could buy it at a relatively low price, which was not a small attraction to the majority of foodies and friends.
This full-shaped, round and transparent dumpling is very similar to the neat and uniform dumplings that Mu Ma skillfully wrapped up, and the sense of intimacy is immediately improved.
Although the finished product made from refined flour is whiter and finer, many natives like me prefer this kind of skin made of standard flour that contains bran and is not so white.
Take a bite, the skin is as thin as a piece of paper and does not lose its tenacity, the soup is overflowing, fresh and not greasy. Steamed dumplings stuffed vegetable meat is a 1:1 ratio, the moisture control is relatively dry, the pork and mushrooms are tightly combined, the taste is tight, it will not loosen the residue, salty and fresh with a little sweetness, chew a few bites, the aroma of pork and the umami taste of mushrooms bloom in the mouth at the same time.
<h1 class= "pgc-h-center-line" > - fried dumplings -</h1>
Saying that it is a dumpling is really wronged it, 60g of size, is simply a leek box size, enough to be three times the size of the usual dumplings. The skin is flexible and even, and it seems to be thin to transparent, but the dumplings that are so heavy to clip are not easy to break the skin. The filling is more and fuller than ordinary dumplings, and it is quite enjoyable to eat.
The girl with a thin skin and a large head and a small appetite is estimated to be very full when the two go down.
The big golden yuanbao fried dumplings look very tempting, and the bite is actually flowing with delicious soup. The juice has the aroma of pork and leeks, and it is also mixed with large horseshoes, which are sweet and not greasy.
The horse's hooves chew through the teeth, in the mouth out of the "click click" crisp sound, leeks are tender, and pork is completely integrated, the entrance has been unable to distinguish whether there is meat in the dish or meat in the dish, back to the mouth raw and sweet, and after eating do not feel any peculiar smell in the mouth.
The veteran breakfast chain Babi Foods has newly produced this snail powder fried dumpling, which has been specially in our bureau before, and it is still worth mentioning here.
The operation is relatively simple, directly into the oil pan, with oil to fry the dumplings until golden brown - but the smell in the process is a bit "mommy". Even the fried dumplings are still emitting a unique smell, which is no less than a bowl of freshly boiled snail powder.
The open dough at the bottom is oversized, increasing the area where the pans touch and making the bottom brittle.
The taste is still more than the psychological expectation, and the fried snail powder filling is mixed with the oil aroma of gravy. There are also many fillings in the bread, crystal clear rice noodles, whole snail meat and authentic Liuzhou sour shoots, made of sour and spicy fresh filling, sucked enough soup, is tightly locked in the dumpling skin, solid and full, like hunting may wish to try.
Guangzhou Restaurant is also a regular customer of our bureau's praise list, and there are many delicious items in the quick-frozen dim sum that I have previously inventoried, satisfying foodies like me who love Cantonese dim sum.
Fried dumplings look ordinary, but it is also one of the most sought after dim sum in traditional Cantonese tea houses. The fried dumplings of Guangzhou restaurant are still very large, and unlike the round and rolling appearance of the Shanghai pan, they are flat and flat, and they will be more crispy after frying.
The skin of the fried dumplings is thinner than expected, but it still does not lose its tenacity. Turning it around to reveal a golden base, my level is simply impeccable, baked just right, crispy, even and without the marks of overburning.
Tasted a bite of meat filling, very good, although not as full as the Shanghai pot sticker like a small meat ball, but under the harmony of corn, the meat filling is delicious and fishy, slightly sweet, the taste is tight and tender, and the fat and lean ratio is just right.
The enterprise of Water Paradise is also quite interesting, from Chinese and Western food to fast food, there are also many offline restaurants in the package mail area. His family's fried dumplings are very keen to produce some niche flavors, and they stand out in the vast number of cabbage leek pork fillings, and two flavors have entered the praise.
The finished fried dumplings are golden and dangling, like a crooked crescent moon, the golden bottom is baked crisp, and the top of the dough is kept soft, like a cooked dough, soft and hard.
The skin is thick, may have been slightly fermented, mixed with corn flour, and has a coarse grain aroma, but I still like the thickness, and it is particularly soft and chewy to eat.
This may be the market degree of reduction zui high sauerkraut fish core, fish meat is very delicious, delicate and delicious, no earthy atmosphere, it is not difficult to eat is made of blackfish, the treatment is also more exquisite, no whipping into a pulp completely lost taste, still retain the texture of the fish piece by piece, the taste is very rich.
After checking the information, it was found that Water Paradise was the earliest enterprise in the market to enter the field of blackfish fillets, no wonder the quality of fish meat is very high, and the seasoning of sauerkraut is also very pleasing.
A niche flavor of fried dumplings, also from the hands of Water Heaven.
After the baptism of frying and water vapor, the frozen shell gradually fades, revealing a fresh "flesh", and when the bottom is crisp and the color turns golden, it can be out of the pot.
Don't look at its small size, it is actually a solid cargo. First bite open the hard bottom, the dough in the mouth is still soft and tough.
As soon as I took a bite, the soup wrapped in the dumplings immediately poured into my mouth, and I was burned in a hurry. The filling is almost the whole dish of cucumber shrimp scrambled eggs wrapped into the skin of the dumplings, and the large shrimp visible to the naked eye, the meat is fresh and tender, and it is very tight to eat. The fresh breath of cucumber is particularly strong, and it also retains a certain crispness, which is excellent, and it is highly recommended to try it if you like to eat cucumbers.
This quick-frozen dumpling new product evaluation, the ending is still quite satisfactory, almost half of the dumplings entered the praise list, and the goal and scope of hoarding goods in the future have been greatly expanded.
Taken together, there is no direct correlation between the price and taste of dumplings. In this turbulent year, reliable giant companies are still reliable, but there is no shortage of niche new brands.
After three days of hard work, the praise list is all here. If you haven't tasted the following dumplings, hurry up and order it
Finally, there are any frozen dumplings that you think are delicious, and you can also discuss with me, remember that it is best to be new, let us open our eyes. In two years, I have eaten nearly 100 kinds of quick-frozen dumplings, but my heart of pulling grass is still not satisfied.