What should I do if the dumplings stick together

Dumplings sticking together can be processed through methods such as freezing separation, steam softening, cold water soaking, oil frying separation, and re cooking.

1. Freeze Separation

Place the adhered dumplings in the freezer compartment of the refrigerator and freeze for about half an hour. The low temperature will make the dumpling skin harder. At this time, gently break it to separate. The freezing time should not be too long to avoid the dumplings from completely freezing and causing them to break. Dumplings separated after freezing can be directly boiled or steamed, with minimal impact on taste.

2. Steam Softening

After boiling the water in the steamer, turn off the heat and put the sticky dumplings in the steamer for 3-5 minutes. Steam can soften the starch. After the dumpling skin recovers its toughness, gently use chopsticks to push it away from the edge. Pay attention to controlling the time, excessive steaming can cause skin breakage. This method is suitable for freshly wrapped dumplings with slight adhesion.

3. Soak the adhesive dumplings in cold water

and immerse them in room temperature water for 10-15 seconds to dissolve the surface starch. After removing it, place it on a cutting board sprinkled with dry flour and gently separate it while rotating. Soaking for too long can cause the dumpling skin to absorb too much water, making it easy to break during cooking. This method has a good effect on frozen dumplings.

4. Fry and Separate

Add a small amount of cooking oil to a flat bottomed pan, and slowly fry the sticky dumplings over low heat. After the bottom is set, use a spatula to gently pry and separate from the crispy area. The frying process needs to be kept at a low temperature to avoid external scorching and internal growth. After separation, continue frying until golden brown, or cover with water and simmer until cooked.

5. Cook the water in the

pot again until it boils slightly, then add the sticky dumplings and gently push them with a spoon. When the water temperature rises again, add half a bowl of cold water and repeat three times to stretch the dumpling skin. When cooking, keep the water surface wide and sufficient to avoid secondary adhesion. This method is suitable for cooked dumplings that have not been completely cooled.

To prevent dumpling adhesion, attention should be paid to adding an appropriate amount of salt or egg white when kneading to enhance gluten, and using sufficient dry powder to prevent sticking when rolling the dough. When cooking, use plenty of water and high heat, and push the raw dumplings in a timely manner after putting them into the pot. Before freezing, the dumplings should be individually arranged and pre frozen, and then packaged together after hardening. When consuming, choose the corresponding method based on the degree of adhesion to avoid violent separation and damage to the appearance. If the dumpling skin is severely damaged, it can be treated with fried dumplings or noodle soup.