Should the fillings for dumplings be raw or fried? Why do we need to add cold water three times when cooking dumplings?

Dumplings are a kind of pasta that people in northern my country particularly like to eat. You can put your favorite fillings in them. You can choose meats such as pork, lamb, beef, chicken, duck or goose, and match them with vegetables such as corn, leeks, carrots, and ground vegetables. Different fillings have different flavors. Should the fillings for dumplings be raw or fried? If you don't know, read on!

Contents of this article

1. Should the fillings for dumplings be raw or fried?

2. Why do we need to add cold water three times when cooking dumplings?

3. The difference between dumplings and jiaozi

Should the fillings for dumplings be raw or fried?

Dumpling fillings are usually raw, so they taste fresher. The method of mixing cooked meat with fillings is rarely used. This is because there are relatively few dishes that can be paired with cooked meat as dumpling fillings, and the taste is not as good as dumplings with raw fillings. The method of making any dumpling filling is to mix the meat filling before adding other vegetables. This can make the dumplings taste layered.

Of course, cooked meat can also be paired with sauerkraut, bamboo shoots, eggs and leeks, tofu and cabbage, etc. Cooked meat can be fried or stewed. Fried minced meat and sauerkraut or eggs and leeks are used as stuffing, and dumplings made with this stuffing are particularly delicious.

Whether it is raw meat or cooked meat, it is delicious as long as it is paired with good vegetables and seasonings. Raw meat is generally used as vegetarian filling for dumplings, which is more nutritious and hygienic, and beneficial to the body and mind. Raw meat filling needs to be added with broth (or water), commonly known as: beating water, in order to make the meat filling fresh and tender, and the dumplings are plump.

If you can’t finish making the fruit dumplings, you can fry it or make it into pies, meatballs, bean curd stuffed with meat, green pepper stuffed with meat and many other dishes. It is recommended that you use your creativity to make different foods.

Why do we need to add cold water three times when cooking dumplings?

There are different reasons for adding water three times when cooking dumplings. The first time you add water is to prevent the water from overflowing, the second time you add water is to prevent the dumplings from sticking together, and the third time you add water is to make the dumplings more chewy due to thermal expansion and contraction. In general, adding water three times when cooking dumplings is to make the dumplings taste better and look more complete.

Dumplings, which originated from the ancient Chinese jiaozi, were originally named "jiao'er". They are a traditional pasta of the Han nationality and have a history of more than 1,800 years.

Dumplings, also known as boiled dumplings, are a staple food and local snack among the people in northern China. They are also a New Year's food. They were invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty.

People in Russia, Belarus, Ukraine, Finland, Poland, Lithuania, Latvia, Estonia, Turkey, Italy, Syria, Iraq, Iran, Afghanistan and other countries also eat dumplings.

The difference between dumplings and dumplings

The difference between boiled dumplings and dumplings is that they are different in nature. Boiled dumplings refer to a cooking method, while dumplings refer to a type of food. Boiled dumplings are made by boiling dumplings. In addition to boiled dumplings, dumplings can also be steamed, pan-fried, deep-fried, and baked.

The scope of dumplings is relatively broad, and it can include boiled dumplings. However, in daily life, dumplings are mostly made by wrapping stuffing in dough and boiling in water, so people sometimes also get used to calling boiled dumplings dumplings. The specific definition needs to be judged based on the context.

Dumplings originated from the ancient Chinese jiaozi, a traditional Han Chinese pasta with a history of more than 1,800 years. They were originally used as medicine, and later gradually became the staple food and local snack of the Chinese people.