How many minutes to boil vegetarian dumplings

There are many ways to cook dumplings, mainly because there are many types of dumpling fillings. For those who like to eat vegetarian food, you can choose dumplings with vegetarian fillings, such as leek filling. Cabbage filling, etc., but one thing we need to pay attention to is that the skin of the dumplings should not break when cooking. This is mainly because we need to pay attention to boiling the water, sprinkle salt before adding the dumplings, and pay attention to the way of wrapping the dumpling skin to avoid breaking the skin.

How to cook dumplings without breaking the skin

With salt

After the water boils, sprinkle some salt and mix well, then put the dumplings in and start cooking. This can increase the boiling point of the water, slow down the gelatinization of starch, and make the dumplings more resistant to cooking and less likely to break.

Add cooking oil

Dumplings tend to stick together when cooking, and the skin will break if you’re not careful. You may add a little cooking oil after the water boils, and then put the dumplings in. This will act as a lubricant and the dumplings won't stick together.

Add green onion leaves

After the water boils, add some green onion leaves and then put the dumplings in. The principle is the same as adding cooking oil. When the green onion leaves are boiled in water, they release a kind of oil that wraps around the dumplings and prevents them from sticking to each other.

Add eggs

Beat 1-2 eggs into the dough when kneading it to increase the protein content in the flour. When cooked in boiling water, the protein shrinks rapidly, the dumpling skin will not become soft and sticky, and will taste chewier.

How many minutes do you usually boil dumplings?

Generally, you only need to add water to the pot three times. 1. Put water in the pot, and when the water boils, add dumplings. 2. When the water boils again, add half a bowl of water. 3. When the water boils again, add half a bowl of water. 4. When the water boils again, add half a bowl of water. When the dumplings float up, they are ready. If they are vegetarian, two times is enough.

There are several points to consider when making dumplings. Frozen dumplings need to be cooked for a little longer, six to fifteen minutes. The dumpling skins are different in thickness, and the fire and fillings are different (more meat, longer; more vegetables, less…). Also, it depends on your stomach. If it’s not good, cook it longer…

How to make delicious three-fresh dumplings

Vegetarian Three Fresh Dumplings

Ingredients: leeks, black fungus, eggs, commercially available dumpling wrappers;

step:

1. Soak the black fungus in advance, wash it, and cook it for two or three minutes. Rinse it, drain the water, chop it, and marinate it with a small amount of salt for later use.

2. Beat the eggs, add a small amount of water and salt, heat the oil in a pan, pour in the egg liquid, turn off the heat as soon as the egg liquid solidifies, use a spatula to break the eggs, and set aside;

3. Wash the leeks, drain and chop them; heat oil in a pan, pour in the chopped leeks, add a small amount of salt, stir-fry quickly over high heat until the leeks are 70% to 80% cooked, then turn off the heat, pour into a large bowl, mix with chopped eggs and chopped fungus, drizzle with a little sesame oil and light soy sauce, and stir evenly;

4. Spread the dumpling wrapper on your hand, add an appropriate amount of vegetarian three-fresh stuffing, dip the inner edge of the dumpling wrapper in a little cornstarch water, stick the dumpling wrapper together, and spread the finished dumplings on a floured panel;

5. Apply a thin layer of oil to a flat non-stick pan or electric baking pan, put the dumplings in, and fry on both sides until slightly charred and slightly yellowed.

Tips:

1. Fungus is not easy to absorb salt, so it is better to marinate it with a small amount of salt in advance;

2. Fry the chives until they are 70% to 80% cooked and the juice is separated;