Quick-frozen dumplings are most afraid of boiling directly in the pot, do these few more steps, do not crack or break, and are as delicious as fresh

Quick-frozen dumplings are most afraid of boiling directly in the pot, do these few more steps, do not crack or break, and are as delicious as fresh.

Step 1: Choose high-gluten flour.

When wrapping quick-frozen dumplings, we generally use high-gluten flour to wrap them. The protein content of high-gluten flour is relatively high, and the wrapped dumpling skin is strong, and it is resistant to cooking, and it is not easy to break the skin. Most of the dumplings we usually make at home are all-purpose flour, and it is okay to eat freshly wrapped dumplings, but it is not suitable to make fast-moving dumplings, because the gluten is low, and the dumplings will be cooked for a longer time after fast-moving, and they are very easy to break, so it is best to use high-gluten flour to make fast-moving dumplings.

Step 2: Prepare the dumpling filling and avoid water.

When preparing dumpling fillings, I am most afraid that the vegetables and meat added will come out of the water. When we prepare dumpling fillings, such as leek fillings, we must control the moisture, seal the oil first, mix the filling when wrapping, and finally add salt. If it is filled with radish or cabbage, you need to kill the water first and then mix the filling. Whether you use pork, beef, or lamb, adding the right amount of water will make the meat more tender, but be sure to stir the meat filling to make it stronger, so that the meat will not come out of the water.

Step 3: Wrap the dumplings and put them in the refrigerator immediately.

After the dumplings are wrapped, do not contact the air outside for too long, avoid the skin from drying, place the dumplings separately to prevent them from sticking to each other, and then put them in the refrigerator for about 30 minutes, take them out, and then put them in a fresh-keeping bag to seal and freeze, so that the dumplings are not easy to be frozen and cracked.

Step 4: How to cook frozen dumplings.

1. Quick-frozen dumplings must not be boiled directly in the pot, nor do they need to be taken out in advance to defrost. Take out the dumplings from the refrigerator when cooking, rinse them quickly with cold water first, or soak the frozen dumplings in clean water for 30 seconds and remove them immediately, so that the dumplings will not intersect with the bottom of the pot due to hot and cold, and then put the dumplings into the pot to cook. The quick-frozen dumplings that have just been taken out of the refrigerator have a thin layer of ice on the surface, and the ice will disappear after a little cold water.

2. When cooking quick-frozen dumplings, do not boil the water, and put in the dumplings when there are slight bubbles on the side of the pot. When cooking quick-frozen dumplings, you must add wide water to the pot, and the water is slightly bubbling on the edge of the pot, that is, the dumplings are put in a half-open state. Add wide water dumplings to the pot to boil in the pot, too little water dumplings can't be boiled in the pot, and it is easy to stick and break the skin.

3. Put an appropriate amount of edible salt and cooking oil in the pot, so that the quick-frozen dumplings will not stick to the pan when cooking, and they will not stick to each other. The main ingredient of dumpling wrappers is starch, and the reason why it is easy to break is that the starch is gelatinized by heat in water. Salt can destroy the hydration film on the surface of starch grains, which reduces water activity and increases gelatinization temperature, so dumplings are not easy to break the skin. Cooking oil can also make the dumpling skin not sticky and achieve the purpose of not breaking the skin.

4. Boil some water three times. After the dumplings are put in the pot, wait for the water to boil, reduce the heat to medium, and then prepare a bowl of water and pour it into the pot in three parts. Add water to the pot after each boil and cover the pot. After the water boils for the third time, open the lid and continue to cook for about 1 minute.

The quick-frozen dumplings cooked in this way are not broken or cracked, and they taste like they are freshly wrapped. If you like sauce, you can make a vinegar sauce, which is also very delicious when dipped in.