So how to cook dumplings so as not to break the skin? Let’s talk about some tips for cooking dumplings. First: When cooking dumplings, boil the water first. After boiling, you can put a little salt in the water and cook it. This way, even if the dumplings are cooked for a long ti

So how to cook dumplings so as not to break the skin? Let’s talk about some tips for cooking dumplings.

First: When cooking dumplings, boil the water first. After boiling, you can put a little salt in the water and cook it. This way, even if the dumplings are cooked for a long time, they will not break and will not stick together. This is because after adding salt, the boiling point of water increases, but the boiling degree decreases. After the boiling degree decreases, the dumplings roll in the pot also decreases, so naturally the dumplings will not break.

Of course, the amount of water used to cook dumplings and the number of times the spoon stirs are also the key to the fact that the dumplings are not broken.

The second one: After the water for the dumplings is boiled, put the dumplings into the pot and boil them, add a bowl of cold water. After three times, the dumplings became cooked, and they would not break or stick together.

When cooking dumplings, add cold water three times to keep the water in the dumplings in a state that seems to be open but not open. This can ensure that the dumplings are cooked at a certain temperature, and prevent the dumplings from rolling in the water and breaking the skin. Moreover, the dumplings cooked in this way are not easy to stick together after being put into the pot.

Third: If you are cooking quick-frozen dumplings, don’t wait until the water boils before putting them in. You should first soak the quick-frozen dumplings in a bowl of cold water for a short time for 1-2 minutes. When the water in the pot boils to about 40 degrees, put it in the pot. This avoids the collision between hot and cold, and prevents the dumplings from being cooked before the place where the dumplings are kneaded, and the belly of the dumplings is already cooked.

Soak the quick-frozen dumplings in cold water mainly because the moisture in the quick-frozen dumpling skin is lost in large quantities during the quick-frozen process. The soaking mainly allows the dumpling skin to absorb a certain amount of water first, and also has a preliminary thawing effect, so that the dumplings gradually adapt to the process from cool to hot.