New Year, how to cook a perfect plate of dumplings?

2022-05-02 0 By

What are the must-eat foods for Spring Festival?Dumplings must be on the list!Jiaozi originated from the ancient Chinese jiaozi, formerly known as “Jiao er”, is the traditional pasta of the Han people, which has a history of more than 1,800 years. Eating jiaozi on New Year’s Eve is an important feast that no delicacies can replace.And the dumplings to do delicious, is the most important.First, define what it means to cook well.Dumplings are usually divided into two parts, the inside filling and the outside wrapper.The stuffing and skin of boiled dumplings are cooked, and the rubber band is not broken, which is considered to be cooked well.The types of filling can be said to be multifarious, and the dumpling skin is relatively simple, that is, flour, generally used in gluten flour, that is, protein content of about 11%, starch accounted for more than 60%, with this flour to make the dumpling skin, soft and chewy at the same time.Before we cook the dumplings, let’s introduce our protagonist, starch.Starch is made up of thousands of glucose molecules linked together, and if glucose is arranged in a straight line, it’s amylose, and if glucose is arranged like a tree branch, it’s amylopectin.We usually say the dumplings cooked, refers to the starch gelatinization process.Starch is insoluble in cold water, but after starch is heated to a certain temperature under excessive water, its particles absorb water and swell, and the fluidity of the molecules increases, resulting in starch molecules losing rigidity and gaining flexibility.At the same time, in the gelatinization process, the amylose double helix structure is opened and separated from the granules, existing in the starch paste system as an amorphous structure, while amylopectin is fully expanded or even broken, thus forming starch paste.It was as if a neat line had suddenly been broken up.Generally speaking, the dumpling skin is easier to cook than the filling, which requires the so-called “three up and three down” operation.”Three ups and three downs” refers to the process of boiling water and then adding cold water to make it boil again.Now, some of you might be wondering, why can’t you just boil the water?This is related to the gelatinization process mentioned above.In popular words, is the water has been boiled, the dumpling skin will always paste, has been expanding, easy to break in a short period of time, but the filling is not cooked because of the cooking time is not enough, then add some cold water can effectively make the dumpling skin contraction, prevent the dumpling skin was broken, can also make the dumpling skin more muscle.Lowering the heat by lifting the lid or turning the heat down will do the same.In addition, you can also add salt, because sodium chloride can improve the gelatinization temperature of Gordon euryale starch, when the gelatinization temperature rises, the dumpling skin is not so easy to cook.In addition to salt, sucrose and sodium carbonate (soda) also increase the gelatinization temperature of starch.But the addition of these items will affect taste, and this step will vary from person to person.The dumpling skin is introduced, and the kinds of filling is very rich, dumplings stuffing can be made of beef with green Onions, pork with pickled cabbage, lamb with carrot, leek vermicillae with eggs and so on, anyway, want to use what stuffing, can match the right.Different fillings take different amounts of time to cook, which requires experience.This bag of dumplings, the package is the custom, the package is happy, more can package a simple philosophy.The family is happy to sit at the table, division of labor, children will always play their imagination, the dumplings wrapped in a variety of creative shapes.This bag of dumplings, is a beautiful thing.What kind of stuffing do you like most?What is the warm story between dumpling and dumpling?You are welcome to leave your comments in the comments section. I wish you a happy Year of the Tiger!Creative team: New media team of China Museum of Science and Technology Review expert: Sun Yafei, PhD in chemistry of Tsinghua University