How to steam self frozen dumplings

Self frozen dumplings can be steamed directly, but attention should be paid to the thawing method and temperature control. When steaming frozen dumplings, problems such as skin breakage and adhesion are prone to occur, and the key lies in thawing treatment, selection of steaming equipment, and adjustment of steaming time.

Before freezing dumplings, it is recommended to lay them separately on a tray and pre freeze them for 1 hour. After the surface freezes, they should be placed in a sealed bag and refrigerated to avoid sticking to each other during steaming. There is no need to completely thaw before steaming, just leave it at room temperature for 5 minutes to remove surface ice crystals. After the water in the steamer boils, place a damp steamer cloth or oil paper on top. Place the dumplings at intervals to prevent sticking. Steam on high heat for 10-12 minutes, then turn off the heat and let it simmer for 2 minutes to fully gelatinize the dough. If using a microwave oven for steaming, it is necessary to spray water on the surface of the dumplings and cover them with wet tissues. After heating on medium high heat for 3 minutes, check the condition. Dumplings that have been frozen for more than a month are prone to cracking during steaming due to severe loss of moisture from the dough. It is recommended to use decoction cooking instead. The starch structure of repeatedly frozen dumplings is damaged, and the taste becomes sticky after steaming. It is necessary to shorten the steaming time to 8 minutes. Avoid frequent lid opening inspections during the steaming process, as sudden drops in steam can cause the dumplings to collapse. Steamed dumplings can be seasoned with vinegar, chili oil, or garlic paste, but should not be frozen again. It is recommended to steam and eat them immediately.

It is recommended to use high gluten flour to make the dough for frozen dumplings to enhance toughness, and the moisture content of the filling should be controlled below 60%. Before steaming, lightly brush the egg mixture to enhance the glossiness of the dough. The amount of water in the steamer should exceed one-third of the height of the dumplings to avoid dry cooking. The remaining dumplings should be packaged and frozen separately, and sealed immediately after each use. Dumplings stored for a long time may produce ice crystals that puncture the dough. Before steaming, they can be quickly rinsed with cold water to repair small cracks. Adding scallions or ginger slices during steaming can effectively remove the fishy smell caused by freezing and enhance the flavor level.