Introduction: The skin of many frozen dumplings, especially the pleated parts, can be difficult to cook through, and may even end up undercooked. Therefore, it's best to boil them "three times," which means bringing the water to a boil three times after adding the dumplings, adding a spoonful of cold water each time.
As the saying goes, "Eating dumplings is easy, cooking them is hard." During the cooking process, dumpling skins often stick together, or even break. How can these problems be solved?
If you are cooking homemade dumplings, you can add a little salt to the water. The salt dissolved in the water will cause the proteins in the dumpling skin's starch to coagulate, reducing their stickiness, which in turn makes the cooked dumplings less likely to break or stick together. The specific method is to bring the water to a boil, add a small amount of salt, wait for the salt to completely dissolve, and then add the dumplings. If salt has already been added during the dough-making process, it's best not to add more when cooking.
Adding a small spoonful of oil to the boiling water before cooking the dumplings can also solve the problem of them sticking together. The oil will float on the water, and once the dumplings float, their skins will be coated in the oil, creating a protective layer on the outside. This makes them less likely to stick. However, the broth from dumplings cooked this way shouldn't be consumed in large amounts, as it can easily lead to excess calorie intake.
Many frozen dumpling skins, especially the pleated parts, are not easy to cook through and may even be undercooked. Therefore, it is best to boil them "three times," that is, bring the water to a boil three times after adding the dumplings, adding a spoonful of cold water each time. When the water first boils after adding the dumplings, add a spoonful of cold water and cover the pot (after it comes to a boil, reduce to medium-low heat to prevent undercooking). When the water boils and the dumplings float for the second and third times, add cold water each time and leave the pot uncovered to let the steam escape. The boiling water gradually transfers heat to the dumplings and keeps them tumbling in the rolling water, ensuring the outer skins are heated evenly, so they are less likely to break.