What does not boil dumplings imply

Cooking dumplings without opening the pot usually implies insufficient heat or incomplete lid, which may affect the taste and ripeness of the dumplings. Common reasons include low gas pressure, poor thermal conductivity of cookware, and too many dumplings. In rare cases, it may be related to thick dumpling skin or high moisture content in the filling. When cooking dumplings, it is necessary to maintain medium to high heat. After the water boils, add cold water and repeat two to three times to ensure even heating inside and outside. If the pot is not boiled continuously when cooking dumplings, insufficient heat is the primary factor. Improper adjustment of household gas stove firepower or low power setting of induction cooker can cause the water temperature to fail to reach boiling state. At this time, the firepower should be adjusted to a medium to high level. Using pots with thick bottom but poor thermal conductivity can also slow down the heating speed. It is recommended to replace the pot with a lighter and lighter material. The quantity of dumplings cooked at once exceeds two-thirds of the container capacity, and the accumulation of dumplings leads to uneven heating. Cooking in batches can avoid this problem. In rare cases, a high proportion of flour or prolonged kneading time in dumpling wrappers can increase the density of the dough and prolong the boiling time. The vegetables in the filling have not been squeezed dry, or there is too much juice released from the meat, which lowers the local water temperature during the sinking process. This type of situation requires adjusting the food processing method. Vegetable filling should be pre salted and dehydrated, and a small amount of water should be added to the meat filling in batches when stirring. The traditional spot water method can effectively balance temperature. After boiling, add half a bowl of cold water and repeat two to three times, using the temperature difference to promote more complete starch gelatinization. It is crucial to observe the water surface condition during the process of boiling dumplings. Ideally, maintain vigorous agitation without overflowing the pot. Using a pot with a larger diameter can provide ample boiling space, and leaving appropriate gaps on the wooden lid can prevent steam accumulation. Freezing dumplings directly into the pot requires an extended thawing time. It is recommended to let them sit at room temperature for a while. Pairing with dipping sauces such as vinegar and sesame oil can not only enhance the flavor, but the organic acids and fats in them can also promote the digestion of starchy foods. If multiple attempts still fail to boil, it is necessary to check the performance of the stove or replace it with a more suitable cooking container.