When steaming dumplings, are they steamed in boiling or cold water? Make no mistake, or it'll be sticky, rotten, and unpalatable

一‬、蒸制‬饺子‬要‬开水‬上锅‬

When steaming dumplings, some people say that fresh dumplings should be steamed with boiling water, and frozen dumplings should be steamed with cold water, in fact, whether it is freshly wrapped dumplings or quick-frozen dumplings, the most important thing is to boil the water and then steam it in the pot, for the following reasons:

1. Fresh dumplings, the dough and filling are soft, freshly wrapped, steamed in the pot after the water is boiled, the water vapor in the high temperature can be used to make the dough gelatinized, the dumplings are ripe relatively quickly, and the high temperature can directly lock the moisture and internal nutrition of the dumpling skin, so that the dumplings are delicious. If it is steamed in a pot with cold water, the temperature is not enough, and the humidity in the pot is high, so that the skin of the dumplings is affected by water vapor, and it is easy to break the skin and stick.

2. Quick-frozen dumplings, it can't be steamed in cold water, but also steamed in the pot after the water is boiled. Because steaming in cold water will prolong the steaming time, the dumplings will lose too much water, taste dry, and easy to stick and break the skin. The correct steaming method of quick-frozen dumplings, take out the quick-frozen dumplings from the refrigerator, thaw them at room temperature for 10-15 minutes, then steam them on high heat for about 8 minutes after the water is boiled, turn to medium heat and continue to steam for 10 minutes, so that the quick-frozen dumplings after steaming can maintain their freshness and deliciousness, and it is not easy to stick to the skin.

二、蒸制‬饺子‬的细节

1. Anti-sticking

蒸‬饺子‬的时候，为了‬避免‬粘连‬破皮‬和‬漏底‬的‬现象‬，我们‬可以‬在‬笼屉‬上刷‬薄薄的一层食用油‬，或是‬垫上‬笼屉‬布‬，还有‬就是放上‬油纸‬，以增加‬润滑性‬，防止‬粘‬笼屉‬。 在‬摆放‬饺子‬的时候，中间‬要‬留一些‬间距‬，防止‬蒸饺‬之间‬的粘连‬破皮‬。

2.掌握‬蒸‬制时间‬

1）鲜‬饺子‬蒸制‬时间：鲜饺子‬有素饺子‬和‬肉馅‬饺子‬的区别‬。 素馅‬饺子‬上气‬后‬蒸制‬5分钟‬左右，关火后‬焖‬2-3分钟； 肉馅‬饺子‬上气‬后‬蒸制7分钟左右，关火后‬焖2-3分钟。

2）速冻饺子‬蒸制‬时间：速冻‬饺子从‬冰箱‬取出后，解‬冻‬10-15分钟‬，然后‬再上锅‬蒸制‬。 素馅‬冻‬饺上气‬后‬蒸制‬5分钟‬左右，然后‬中火‬蒸制8分钟，‬关火后‬焖‬2-3分钟； 肉馅冻‬‬饺‬上气‬后‬蒸制8分钟左右，然后‬中火‬蒸制‬10分钟‬，关火后‬焖2-3分钟。

鸡肉粉条‬‬韭菜‬蒸‬饺‬

—》准备‬食材

1. Dough part

500 grams of all-purpose flour, 3 grams of salt, 280 grams of hot water at 70 degrees.

2. Filling part

Leek, sweet potato vermicelli, chicken breast, green onion, ginger, salt, light soy sauce, dark soy sauce, oyster sauce, pepper, thirteen spices, chicken powder, sesame oil.

—》The production process

第一步‬，把‬面粉‬、盐‬放入‬盆中‬，用‬筷子将其‬搅匀‬，然后‬慢慢‬倒入‬热水‬，边倒边搅拌‬，在‬下手‬揉制‬成‬一个光滑‬面团，醒面‬20分钟。

In the second step, remove the yellow leaves and rotten leaves from the leeks, clean them, control the moisture, cut them into chopped leeks, soak the sweet potato vermicelli in hot water for 7 to be soft, cut into small pieces, clean the chicken breast, cut into small pieces, and chop the green onion and ginger for later use.

The third step is to pour an appropriate amount of cooking oil into the pot, heat it, turn off the low heat and put in the chicken and cooking wine, slowly stir-fry the chicken to color, add a small amount of salt, light soy sauce, dark soy sauce, oyster sauce, pepper, thirteen spices to taste, then stir evenly and let it cool for later use.

The fourth step is to put the chopped leeks, green onions, and ginger into a basin, pour in an appropriate amount of sesame oil, stir well, put in the soaked vermicelli, and put the fried chicken, and finally add an appropriate amount of salt, chicken powder, and oyster sauce to taste.

In the fifth step, sprinkle an appropriate amount of dry starch on the cutting board, shape the dough slightly, knead it into long strips, cut it into small dough of the same size, about 20 grams each, and roll it out into a round dumpling skin with thick middle and thin edges.

The sixth step is to put the dumpling filling into the center of the dumpling skin, the general filling is at 2/3 of the skin, then fold it in half, pinch it from the middle, and then pinch both sides tightly to prevent the filling from being exposed, so that the dumplings are wrapped.

Step 7, put the wrapped dumplings into the cage drawer, add water to the steamer, boil over high heat, put on the cage drawer, steam on high heat for 5 minutes, turn off the heat and simmer for 3 minutes.

四‬、结语‬

When steaming dumplings, you must boil water to steam, not cold water pot steaming, boiling water can lock the skin moisture of dumplings and the nutrition of the filling, shorten the steaming time, so that the steamed dumplings are delicious, cold water will prolong the steaming time, the dumplings will leak the bottom, sticky and rotten, so it is recommended that you use boiling water to steam dumplings.