How to cook dumplings without breaking the skin

The key to cooking dumplings without breaking the skin is to control the water temperature, water volume, and mixing method. There are mainly methods such as boiling water, sufficient water, gentle pushing to prevent sticking, cooling with water, and controlling the heat.

1. Boil water in a pot

After the water boils, adding dumplings can quickly set the dough. Putting cold water in the pot can cause the dumpling skin to become soft after prolonged soaking, increasing the probability of skin breakage. After the water is completely boiling, use a strainer to gently slide the dumplings along the edge of the pot, avoiding excessive impact when pouring directly.

2. Adequate water volume

The water volume should exceed three times the volume of the dumpling to ensure even heating. When there is insufficient water, dumplings are prone to stacking and sticking, and when boiling, they rub against each other, causing damage. It is recommended to use a deep pot for cooking, leaving a certain distance between the water surface and the edge of the pot to prevent overflow.

3. Gently push to prevent sticking

After putting it into the pot, use a wooden spatula to gently push along the bottom of the pot to prevent sticking. The movement should be gentle and slow, avoiding excessive force to puncture the skin. After the dumplings float up, switch to shaking the pot instead of stirring to reduce the risk of mechanical damage.

4. Cool down with water

After boiling, add half a bowl of cold water each time to keep the water temperature in a slightly boiling state. Intense boiling can cause dumplings to roll and collide violently. Adding water can reduce water temperature fluctuations, allowing starch to gradually gelatinize and form a tough dough. Repeat two to three times until the dumplings are fully ripe.

5. Control the fire temperature.

Maintain a medium heat throughout the entire process to stabilize the water temperature at around 95 ℃. High heat can cause rapid evaporation of water, leading to sticking to the pot, while low heat can prolong the cooking time and cause excessive water absorption in the skin. When observing the semi transparent bulging of the dumpling belly, it can be removed.

Fresh dumplings are recommended to be made and cooked immediately, while frozen dumplings can be cooked directly without thawing. After cooking, use a spoon to hold the bottom and remove it, avoiding squeezing hard. Before consumption, rinse with cold water to increase skin elasticity. Paired with aged vinegar or chili oil can enhance flavor, and the organic acids in it also help maintain gluten resilience. When storing dumplings in daily life, pay attention to sealing and moisture prevention. If the dough is too dry or not frozen properly, it will affect the cooking effect.