Frozen Dumplings
Dumplings are a food originating in China, made by wrapping a filling in dough and shaped like a half-moon or ingot. Dumplings are an important food for holidays such as Lunar New Year and the Winter Solstice. They are usually made by sealing minced meat and vegetable filling inside a thin sheet of raw dough. The downside of dumplings is that they are hard to make. You can choose to buy frozen dumplings to quickly enjoy hot dumplings at home.
Ingredients and Tools
- A bag of frozen dumplings that is not expired
Measurements
- Generally one person can eat 7～10 dumplings
- One dumpling needs about twice its own volume of water (when the dumplings are poured into the pot, the water height should be one to two times the dumpling height; if dumpling height is 1, water height is 1~2). Use the above conditions to calculate the planned ingredient ratio.
Steps
- Over medium heat, pour water into the pot and wait for it to boil.
- Pour the dumplings into the pot.
- Before pouring into the pot, you can briefly rinse them with water.
- After adding the dumplings, you can stir the water with a cooking spoon or spatula, but be careful not to scrape the dumplings to avoid tearing the skins on the pot or sticking to each other and leaving undercooked spots.
- The frequency does not need to be high; on average, shake for 3 seconds every 30 seconds. Once the dumplings float, you no longer need to do this step.
- After the dumplings float and the water boils again, use a cooking spoon to lift one dumpling and check it. If the skin is still undercooked, use the cooking spoon to add 80ml of cool water to lower the temperature, then continue boiling until it boils again. Repeat this checking and stirring process during this time; adding water at most twice will cook them through.
- After all dumplings float (about 8 minutes after adding them), use a spatula or slotted spoon to move the dumplings into a plate or bowl. Serve and eat.
- After eating, wait for the water in the pot to cool, pour it out, and wash the pot promptly with dish soap; otherwise, the boiled flour will form a sticky substance on the pot walls after some time.
Notes
- Black vinegar 10ml
- Ginger a small piece 50 grams
- Sesame oil 2 drops
- Garlic/garlic paste 3 cloves/person
- Consider eating with black vinegar. Suggested amount: 10-20ml.
- Consider slicing ginger into strips and mixing 20ml black vinegar with the ginger strips in a small bowl as a dipping sauce for richer flavor.
- Consider adding 1~3 drops of sesame oil when pairing with black vinegar, and mix as a dipping sauce.
- Consider adding crushed garlic paste when pairing with black vinegar, and mix as a dipping sauce. (There will be a lingering garlic smell in the mouth; if you need to talk face-to-face with others after the meal, it is recommended to skip or clean your mouth.) If you follow this guide and find problems or improvements, please submit an Issue or Pull request.