Why are dumplings not sticky when cooked

The key to making dumplings non sticky lies in controlling the water temperature, dough ratio, and cooking technique. There are mainly five core factors: insufficient gluten in the dough, boiling water in the pot, insufficient stirring, improper starch water concentration, and not being cooled after being removed.

1. Insufficient gluten content in the dough [SEP]. It is recommended to control the ratio of flour to water in the dough at 2:1. Adding an appropriate amount of salt to medium gluten flour can enhance the formation of gluten network. The dough should be thoroughly kneaded until smooth, and then allowed to rise for half an hour to allow the protein to absorb water and expand. If high gluten flour is used, it can improve boiling resistance, but the wake-up time needs to be extended to more than 1 hour.

2. Boil water in a pot

When the water boils to a large bubble state, the temperature of the dumplings is about 95 ℃, and the starch gelatinization rate is moderate. If the water temperature is insufficient, it will cause the dumplings to sink and stick to the bottom, and the continuous high fire will keep the water surface in a violent rolling state. At least 2 liters of water are required for every 500 grams of dumplings to ensure even heating. During the cooking process, a small amount of cooking oil can be added to form a barrier layer.

3. Insufficient mixing

After putting the dumplings into the pot, immediately use a wooden spoon to push and stir along the edge of the pot. Stir every 30 seconds for the first 3 minutes to prevent sinking. The stirring force should be gentle to avoid breaking the skin, and the formation of vortices on the water surface helps the dumplings rotate autonomously. When cooking frozen dumplings, it is necessary to extend the stirring time to 5 minutes, as the ice crystals are more likely to adhere after melting.

4. Improper starch water concentration

The starch concentration in boiled dumpling water should be 1%, which means adding 10 grams of potato starch to 1 liter of water. Starch solution begins to gelatinize and form a protective film at 80 ℃, and excessive concentration can cause the soup to become viscous and wrap around dumplings. Starch can be added during the last addition of water, at which point the dumplings are already set and not easily peeled.

5. Dumplings that have not been boiled in cold water after being scooped out should be immediately immersed in ice water for 3 seconds using a strainer. The temperature difference causes the skin to shrink and form a dense structure. When draining water and placing on a plate, keep a distance between them. You can brush a layer of cooked oil or spread lettuce leaves for isolation. If insulation is needed, a steaming basket can be filled with gauze to avoid the generation of water vapor due to stacking.

Dumpling specific powder with a protein content of 11% or more can be used for daily production, and half an egg white can be added to the dough to enhance toughness. During the cooking process, keep the water boiling and add 50 milliliters of cold water in three portions to adjust the gelatinization rhythm. Mix garlic paste, vinegar, chili oil and other seasonings before consumption to enhance flavor and decompose surface starch. The remaining dumplings should be laid flat and frozen before packaging. When re cooking, follow the frozen dumpling procedure to maintain their integrity.