The method of making dumplings non stick to the pot

Preventing dumplings from sticking to the pot can be achieved by controlling the water temperature, selecting suitable cookware, adjusting the heat, using anti sticking techniques, and keeping the dumpling surface dry.

1. Control water temperature

When cooking dumplings, water temperature is a key factor. If the water is not boiling, the pot can easily cause the dumplings to sink to the bottom and stick together. It is recommended to wait until the water is completely boiled until it is in a boiling state before adding the dumplings. High temperature can quickly gelatinize the starch on the surface of the dumpling skin to form a protective film. If using frozen dumplings, wait for the water temperature to rise to a slightly boiling state before putting them into the pot to avoid excessive temperature differences that may cause skin breakage.

2. Choose cookware

Thick bottomed stainless steel or cast iron pots have better heat storage performance, which can maintain stable water temperature and reduce the probability of sticking to the pot. Although non stick pans have significant anti stick effects, it is important to avoid scratching the coating with a metal spatula. Traditional iron pots can be moistened before use. When the pot is empty and smoking, pour in cooking oil and rotate it to soak the pot walls.

3. Adjust the heat

After putting the dumplings into the pot, maintain medium to high heat to keep the water boiling continuously, and use the impact of water flow to prevent the dumplings from settling. However, excessive boiling may cause the dumplings to collide and damage each other. You can adjust the firepower appropriately to the water surface to maintain a churning state. During the cooking process, gently push the dumplings along the edge of the pot to promote water circulation.

4. Anti sticking Techniques

Adding a small amount of salt or cooking oil to water can reduce the stickiness of dumpling skins, and salt can make the gluten network tighter. The commonly used method in folk culture is to use scallions or ginger slices as a base to block the direct contact between dumplings and the bottom of the pot using plant fibers. Commercial kitchens may add edible alkali during cooking, but for household use, the concentration should be controlled to avoid affecting the taste.

5. Keep dry

Excess flour on the surface of freshly made dumplings should be gently removed by tapping, as a thick layer of flour can easily form a paste when it comes into contact with water, leading to adhesion. Frozen dumplings do not require thawing and can be cooked directly. The moisture generated during the thawing process can make the dumpling skin sticky. After cooking, promptly remove and drain the water. Prolonged soaking can cause the dumpling skin to absorb water, expand, and become sticky. In addition to the above methods, adding egg white or potato starch during dough mixing can enhance the toughness of dumpling wrappers, and dumpling wrappers made with high gluten flour are more resistant to boiling. During the cooking process, a small amount of cold water can be added three times to control the boiling intensity and ensure even heating inside and outside the dumplings. The traditional method of clockwise stirring to form a vortex can help dumplings suspend in water. Note that the cooking time for frozen dumplings is longer than that for fresh dumplings, but it should not exceed 8 minutes to avoid skin breakage. When consumed, pairing with acidic seasonings such as vinegar or chili oil can also help break down surface starch and reduce stickiness. When storing the remaining dumplings, you can apply a thin layer of sesame oil to prevent them from sticking after cooling. Steaming them again can better maintain their appearance than boiling them in water.