How to prevent frozen dumpling skins from cracking

The key to preventing frozen dumpling skins from cracking lies in controlling water loss and providing low-temperature protection. This can be achieved through adjusting the dough ratio, sealing and storing, and using freezing techniques. The cracking of dumpling skins after freezing is mainly due to water evaporation and low temperature, which causes the gluten structure to become brittle. Increasing the moisture ratio appropriately during dough kneading can improve the extensibility of the dough. It is recommended to mix 260 milliliters of warm water for every 500 grams of flour, knead until smooth, and let it rise for 20 minutes. Before cutting the dough, it can be covered with a damp cloth to prevent surface cracking. When rolling out the dough, the edges should be slightly thicker than the center to enhance frost resistance. The wrapped dumplings need to be spread flat on a tray sprinkled with thin powder and frozen for 1 hour to solidify. Then, they should be placed in a sealed bag to release air and avoid repeated thawing. The temperature of the frozen layer should be kept below minus 18 degrees Celsius, and the storage time should not exceed 2 months. When cooking frozen dumplings, boiling water should be added to the pot, gently pushing to prevent sticking to the bottom, and adding water twice to make the skin core mature synchronously.

When storing frozen dumplings in daily life, it is recommended to use food grade sealed bags or vacuum packaging to avoid mixing them with strongly scented foods such as seafood. Seal the dumpling promptly after each use to reduce temperature fluctuations. Uncooked dumplings after thawing can be dipped in a little water to repair minor cracks. Long term storage can try adding a small amount of eggs or cooking oil to the dough to enhance its toughness, but it is important to control the proportion of oil to avoid affecting the taste. When cooking frozen dumplings, the amount of water should be sufficient, and the heat should be kept at medium high. After observing that the dumpling surface is semi transparent after floating, it can be removed. If cracks are still found after freezing, the dumpling surface can be sprayed with water and resealed for rapid freezing, using ice crystals to repair minor cracks.