How to cook dumplings for delivery without sticking

The key to preventing adhesion of cooked dumplings during delivery lies in controlling moisture and implementing isolation measures. Five methods can be used to reduce adhesion: refrigeration cooling, oil film isolation, packaging preservation, starch protection, and heat treatment.

1. Refrigeration and Cooling

After receiving the dumplings, immediately open the packaging box and refrigerate for 10 minutes. Low temperature can cause the starch on the surface to regenerate and form a protective layer. Please note that the refrigeration time should not exceed 15 minutes to avoid dehydration and hardening of the dumpling skin. When taking out after refrigeration, gently tap the edges to check for conjunctiva. If there is still stickiness, the refrigeration time can be extended.

2. Oil film isolation

Use a food grade brush to apply a thin layer of sesame oil or olive oil on the surface of dumplings, which can effectively block the adhesion of starch molecules. Pay attention to oil control during operation, and use no more than 5 milliliters of oil per 500 grams of dumplings. Excessive use of oil can affect the taste. After application, it is recommended to lay the dumpling in a single layer flat in the fresh-keeping box.

3. Packaging and Preservation

Divide dumplings into multiple food grade PP boxes according to their consumption, with no more than two layers per box. Place baking paper or lettuce leaves between layers, and leave appropriate space inside the box to avoid squeezing. After packaging, it can be stored in a sealed refrigerator for 4 hours. If longer storage is required, it should be frozen.

4. Starch Protection

Sprinkle a small amount of corn starch or cassava starch at the bottom of the container, and then lightly sprinkle another layer after adding dumplings. Starch granules can absorb surface moisture and form physical isolation, and the recommended usage amount is a visible and uniform thin powder. This method is particularly suitable for dumplings that require insulation and delivery.

5. While heat treating

If there is still some warmth left in the dumplings when received, immediately use chopsticks to gently separate them. At this point, the starch has not fully gelatinized, and after separation, it should be spread to room temperature and then sealed. Be careful to move gently, as damaged skin will accelerate adhesion. Can be paired with a small fan to accelerate surface drying.

It is recommended to choose glass or ceramic containers with good sealing when storing dumplings in daily life, and avoid using plastic bags. Steaming during reheating can better maintain the shape integrity than boiling in water. After the water in the steamer boils, add the dumplings and heat over medium heat for 3 minutes. Eating it with vinegar or spicy oil can enhance the flavor, and the acidic components and oils in it can also help reduce starch adhesion. Long term storage is recommended to be frozen, but it is important to ensure that the dumplings are completely cooled before freezing to avoid ice crystals piercing the dough.