Cooking quick-frozen dumplings is made in a pot under cold water, and as the temperature slowly rises, heat energy will be transferred from the dumpling skin to the inside, so that the filling can mature simultaneously.
If the quick-frozen dumplings are boiled in a pot, the dumpling skin will be heated sharply, which may crack, and the filling will also be unevenly heated, resulting in the phenomenon that the outside is cooked and the inside is still raw.
If you like to eat fried dumplings outside, especially if you want to eat fried dumplings as a supper, you should pay attention to the practice of my store:
Take the quick-frozen dumplings out of the freezer, even if they are with ice residue, just put them in the microwave and heat them for 2-3 minutes, and the dumplings will be cooked and still hot.
Pour the dumplings into a frying pan, add cooking oil and arrange them one by one, fry them until browned on both sides, and remove them from the pan, the whole process takes about 5 minutes, whether it is 1 or more servings.
Boiling freshly wrapped dumplings is just the opposite, boiling the pot under water, and after putting the dumplings in the pot, use a spatula to gently shovel down the wall of the pot to scoop up the dumplings that may be stained with the pot.
Cook until the dumplings all float to the surface, this time is mainly to cook the dumpling skin, at this time should be covered to cook the dumpling filling, according to my own experience, before the cap once water, during the cover twice water, the dumplings are basically cooked.
Of course, you can also not light water, but there is a disadvantage, it is possible to boil the dumpling skin, which will cause the filling to be exposed, loose filling, and affect the appearance and taste.
According to their own habits, you can add a little salt when cooking dumplings, in addition to increasing the bottom taste, you can also prevent the skin from breaking, and adding a small amount of cooking oil can prevent the dumplings from sticking to the pot, and it is not easy to stick after being fished out; adding green onions can add fragrance and make the original soup more delicious.
After the dumplings are cooked, if the amount is large or you are not in a hurry to eat, you can cool the dumplings for a while, and then drain the water and put them on a plate, so that the dumplings will not stick into a ball.
How to make dumpling wrappers delicious?
Ingredients: 500 grams of flour, 250 grams of warm water, 5 grams of salt, 1 egg.
Add flour with eggs, salt, a small amount of warm water and put it many times, stir it into a dough with chopsticks, knead it into a dough by hand, rub it until the basin light, hand light, and face light, which is commonly known as the "three lights", and then cover and wake up for 20 minutes.
Then take it out and knead it for a while to exhaust it, knead it until the dough is smooth, knead it into strips, divide it into evenly sized agents, about 15-16 grams, roll it out into a dumpling skin, and then wrap it into dumplings.
Warm water and noodles can be used to make steamed dumplings, dumplings, and fried dumplings.
Dumpling trap: half a carrot, 1 corn, 300 grams of lean meat.
It is best to chop lean meat by hand, so as to control the size of the minced meat, not to be too pure, and there is no graininess when eating, and it can also prevent the lean meat from heating up and affecting the taste.
Corn + carrot cubes + minced meat, add 1 tablespoon and a half salt, a small half spoon of sugar, 1 tablespoon of starch, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, half a spoon of cooking wine, half a spoon of oil and stir well, add 50 grams of water (or green onion and ginger water) in a small amount and add many times, stir in one direction, such a meat filling will burst juice and be super delicious.
This recipe is suitable for all kinds of fillings, such as sauerkraut + pork, celery + pork, leeks + shiitake mushrooms + eggs + shallots + carrots, spinach + fungus + carrots, etc., according to your taste.
After the filling is mixed well, you should also pick a few small balls to cook, try to be salty, if it does not taste good, add salt, light soy sauce, oyster sauce, etc., if it is too salty, add a little vinegar and mix well to neutralize the salty taste.
To wrap dumplings, it is generally to take the dumpling skin, scoop in the filling, first make a pleat in the middle of the dumpling skin, and then make a pleat in the opposite direction, press the back half with your hand, and then start to fold the pleats on one side in turn;
It doesn't matter if you don't understand it, you don't have to pay attention to my wrapping method, a perfect dumpling should be, pinch it tightly when wrapping, don't "laugh" when cooking dumplings, and don't show the filling.
Dipping sauce: chili flakes, chopped green onions, garlic, coriander (according to personal taste), add stir-fried sesame seeds, Sichuan pepper oil, chili oil, oyster sauce, aged vinegar, light soy sauce and mix well.
Tomato juice: Chop the tomatoes, heat the pan and pour oil, fry the tomatoes to get the juice, add sugar, salt, light soy sauce, vinegar, tomato sauce and stir-fry well, find a good taste (sweet, sour and salty three flavors are balanced).
This is my approach, you can adjust the ratio of each ingredient of the two dipping sauces according to your own taste, even if you eat dumplings with raw garlic, it is also very delicious, and what suits you is the best enjoyment.