Why doesn't salt break the skin when cooking dumplings

Adding salt when cooking dumplings can help prevent skin breakage, mainly because salt can enhance the toughness of the dough and change the boiling point of water.

When cooking dumplings, add salt to the water. The salt will penetrate into the dumpling skin, making the gluten network structure more compact, thereby improving the elasticity and boiling resistance of the dough. Salt can slightly increase the boiling point of water, making the water temperature more stable and reducing the impact of intense boiling on dumpling wrappers. This method is suitable for most dumpling wrappers made from flour, especially for high gluten flour where the effect is more pronounced. If some dumpling wrappers have too much moisture or too low gluten content during production, even if salt is added, they may break due to their soft texture. When using frozen dumplings, the effect of salt on preventing skin breakage may be weakened, and it is necessary to use techniques such as boiling with warm water. The concentration of salt should not be too high. Generally, 3-5 grams per liter of water is sufficient. Excess salt may affect the taste or cause the dumplings to be too salty.

When cooking dumplings, in addition to adding salt, the probability of peeling can also be reduced by using wide water, high heat, and light stirring. For fresh dumplings, it is recommended to boil the water before putting them into the pot. For frozen dumplings, it is necessary to thaw them with warm water before cooking. Pay attention to the balanced nutrition of dumpling filling in daily diet, and the combination of meat and vegetables is healthier. Avoid long-term consumption of high salt and high-fat filling. If pursuing lower calorie content, you can increase the proportion of vegetables or use whole wheat flour to make it.