What should I do if the dumplings stick together

Dumplings sticking together can be solved by adjusting the water temperature, sprinkling dry flour, gently separating, reprocessing the dough, changing the storage method, and other methods.

1. Adjust water temperature

insufficient water temperature when cooking dumplings can cause uneven starch gelatinization and easy adhesion. After the water boils, add dumplings and maintain medium to high heat to stabilize the water temperature. If you notice a decrease in water temperature, you can add hot water in moderation to avoid the dumplings sticking to each other after sinking to the bottom. During the cooking process, use a spoon to gently push along the edge of the pot to help distribute heat evenly.

2. Sprinkle dry flour

After wrapping the dumplings or before cooking, lightly sprinkle a thin layer of flour on the surface to form a barrier layer. Using high gluten flour yields better results, as its high protein content effectively blocks water infiltration. Note that the amount of flour should not be too much, otherwise the soup base will become cloudy. It is recommended to evenly spread it with a fine mesh sieve.

3. Gently tug and separate

For dumplings that have just been cooked, use chopsticks to gently pick apart the adhesive parts from the edges, and the movement should be fast and gentle. Dip the chopsticks in cold water to lower the temperature and prevent the dough from sticking. If it is completely adhered, immerse the skin in cold water for 10 seconds to shrink before attempting to separate.

4. Adding a small amount of salt or egg white when reprocessing the dough and flour can enhance gluten toughness. The dough should be allowed to rise for about 30 minutes. If it is too short, it will result in insufficient extensibility, while if it is too long, it will make the dough sticky. When rolling the leather, pay attention to maintaining a uniform thickness, with the edges slightly thinner than the center.

5. Change storage method

Uncooked dumplings should be spread flat on a tray sprinkled with flour, frozen and set before being packaged and sealed. Take out the cooked dumplings and spread them out to avoid stacking. You can mix a small amount of sesame oil or olive oil to prevent the surface from drying and sticking, but you need to control the oil before consumption to avoid greasiness.

Preventing dumpling adhesion requires controlling moisture and temperature throughout the entire process from kneading to cooking. Choosing high gluten flour can improve the anti stickiness of the dough, and it is advisable to mix 200 milliliters of warm water every 500 grams of flour when kneading. When cooking, the amount of water should be sufficient, and the recommended volume ratio of dumplings to water is 1:5 or more. Raw dumplings should be frozen during storage, and cooked dumplings are recommended to be consumed within 2 hours. If the problem occurs repeatedly, you can try adjusting the moisture content of the filling or using steaming to cook.