What should I do if all the dumplings that have been wrapped are stuck together

When all the dumplings are glued together, they can be processed by sprinkling dry flour, refrigerating and separating, soaking in warm water, reshaping, adjusting storage methods, and other methods.

1. Sprinkle dry flour

Evenly sprinkle a small amount of dry flour on the surface of the adhered dumplings, gently shake to cover the contact surface with flour. Flour can absorb excess moisture and form a barrier layer, reducing adhesion. Pay attention to the force during operation to avoid damaging the dumpling skin. After processing, it is recommended to cook as soon as possible to prevent the flour from clumping and affecting the taste.

2. refrigeration Separation

Place the entire plate of dumplings in the refrigerator and refrigerate for about 10 minutes. Low temperature will cause the dough to shrink and reduce viscosity. At this time, gently pry the edges with chopsticks to separate. This method is suitable for raw dumplings with slight adhesion and not thawed, but it is necessary to avoid prolonged refrigeration that may cause skin dryness and cracking.

3. Soak in warm water

Soak the adhesive area in warm water at around 30 ℃ for 3 seconds and then remove immediately. Water temperature can soften the starch layer of the skin, but prolonged use can lead to skin breakage. After processing, use kitchen paper to absorb the moisture and sprinkle a thin layer of powder to prevent sticking. This method is more effective for cooked frozen dumplings.

4. Reshaping

For dumplings with severe deformation but intact skin, dip the edges in water and knead the folds again. After repair, it needs to be placed separately to prevent secondary adhesion. If the dumpling skin has cracked, it is recommended to treat it with sliced soup or fried dumplings.

5. Adjusting storage methods

Preventive treatment is more important than post remediation. When making dumplings, place them at intervals and place baking paper or sprinkle corn starch between layers. Frozen storage requires individual quick freezing and shaping before being packaged together to avoid sticking after freezing. Dumpling adhesion is often caused by improper humidity control or incorrect storage methods. Pay attention to keeping the cutting board dry during daily packaging, and use high gluten flour to enhance the toughness of the dough. When cooking frozen dumplings, there is no need to thaw them. Simply boiling them in water can reduce the probability of skin breakage. If the adhesion is severe and causes a large amount of damage, the filling can be taken out to make meatballs, and the dumpling skin can be cut into strips to make noodles for consumption to avoid waste. Regularly cleaning the refrigerator freezer and frosting can also improve the storage environment.