How can frozen dumplings be steamed without sticking

Frozen dumplings are prone to sticking during steaming, and the key is to control the moisture and heat. Methods such as using a steaming basket cloth, boiling water on the pot, and controlling the steaming time can be used to avoid this. When steaming frozen dumplings, steamer cloth or oil paper can effectively isolate the dumplings from the steamer, reducing adhesion caused by direct contact. Choose a breathable cotton steamer cloth or silicone pad, soak it in water and wring it out before use, then lay it flat on the steamer. Boiling water in a pot can quickly create a steam environment, causing the surface of dumpling wrappers to solidify rapidly and reducing the probability of sticking. After boiling the water, put it in the steamer and steam it over medium high heat to avoid insufficient steam causing the dumpling skin to absorb water and become soft. The steaming time should be controlled at 8-10 minutes. If the time is too short, the filling will not be cooked, and if it is too long, the skin will easily break. After steaming, immediately open the lid and use chopsticks dipped in cold water to gently tap the bottom of the dumplings to prevent sticking. If using a metal steamer, a thin layer of cooking oil can be brushed instead of steamer cloth, but it should be noted that excessive oil can affect the taste. During the steaming process, avoid frequent opening of the lid to prevent sudden temperature changes from causing the dumpling skin to shrink and adhere. Frozen dumplings do not need to be thawed and can be steamed directly. After thawing, the moisture on the outer skin increases, making it more sticky. The steamer should have sufficient water to avoid dry cooking, but the water level should be lower than the bottom of the steamer to prevent boiling water from directly contacting the dumplings. Spray a small amount of water on the surface of dumplings before steaming to help evenly heat the skin and reduce cracking and adhesion caused by local dryness and hardness. When steaming frozen dumplings in daily life, it is recommended to choose styles with thick skin and less filling that are more resistant to steaming. After steaming, vinegar or chili oil can be used to enhance the flavor. If the steaming volume is large at once, a layered steaming drawer can be used and the steaming time can be appropriately extended by 2-3 minutes. The spacing between each layer should be kept at least 2 centimeters. The remaining dumplings can be refrigerated and stored. When steaming again, sprinkle water on the surface and microwave heat for 1 minute before steaming, which can better maintain the taste. Pay attention to cleaning the residual starch in the steaming utensils, regularly boil and disinfect with white vinegar to avoid bacterial growth that may affect food safety.