Production method of open dumplings

Abstract

The invention discloses a production method of open dumplings. The production method comprises the following steps: (1) forming circular dumpling wrappers by use of a dumpling wrapper maker or manually; (2) curling the two ends of each dumpling wrapper obtained in the step (1) towards the same side of the dumpling wrapper by 10%-20% of the diameter of the dumpling wrapper to form turned edges on the two ends of the dumpling wrapper, thereby obtaining the dumpling wrapper with two symmetrical turned edges; (3) putting dumpling stuff in the middle of the side, opposite to the turned edges, of each dumpling wrapper with two symmetrical turned edges obtained in the step (2); and (4) putting the two ends of each dumpling wrapper in the length direction of the turned edge together and pressing so that the two ends of the dumpling wrapper in the length direction of the turned edge are bonded to each other, and applying certain pressure to the dumpling stuffing in the pressing process until the dumpling stuffing is exposed at the turned edges on the two sides of the dumpling wrapper, thus obtaining the open dumplings. The production method of the open dumplings has the advantages that the time that the obtained open dumpling products can meet the refrigeration requirement can be shortened, and therefore, the stuffing nutrition can be well preserved, the taste of the stuffing can be well maintained and the dumpling wrappers can be prevented from breaking, besides, the openings of the dumpling wrappers are not expanded, and the dumpling stuffing does not fall out even when the dumplings are cooked and clamped.

Description

technical field [0001] The invention relates to a dumpling, in particular to a method for making an open dumpling. Background technique [0002] As an ancient traditional noodle dish of the Han nationality, dumplings are deeply loved by the people of our country. They are a kind of food that must be eaten during festivals in most parts of our country. The dumpling skin completely wraps the filling, and with the advent of quick-frozen dumplings, the dumplings can be stored and transported after freezing, and can be cooked at any time as needed, making dumplings a convenient food that everyone can eat anytime, anywhere. Since the traditional dumplings are completely wrapped with dumpling skins, the freezing cycle required for the dumplings to be completely frozen is longer, and the fillings lose their molecular activity during the freezing process, resulting in a large loss of nutrients. The stuffing loses its fresh and tender taste; after freezing, it takes a relatively long...

AI Technical Summary

Problems solved by technology

[0002] As an ancient traditional noodle dish of the Han nationality, dumplings are deeply loved by the people of our country. They are a kind of food that must be eaten during festivals in most parts of our country. The dumpling skin completely wraps the filling, and with the advent of quick-frozen dumplings, the dumplings can be stored and transported after freezing, and can be cooked at any time as needed, making dumplings a convenient food that everyone can eat anytime, anywhere. Since the traditional dumplings are completely wrapped with dumpling skins, the freezing cycle required for the dumplings to be completely frozen is longer, and the fillings lose their molecular activity during the freezing process, resulting in a large loss of nutrients. It will cause the filling to lose its tender taste; it will also take a relatively long time to cook the inside of the filling after freezing, and a long cooking time will easily cause the dumpling skin to lose its elasticity and crack

In order to solve the above problems, those skilled in the art have designed dumpling products with exposed fillings. Compared with traditional dumplings, the freezing cycle required for reaching cold storage conditions and the time required for the fillings to be fully cooked are shortened for this product. It is beneficial to preserve the nutrition of the filling, maintain the taste of the filling and prevent the dumpling skin from cracking. However, due to the limited thickness of the dumpling skin, the opening of the dumpling skin tends to gradually expand during the cooking process, causing the filling to fall off from the dumpling skin. It causes the filling to fall off, and it is very easy for the filling to fall off from the dumpling skin when the eater holds the dumpling with chopsticks

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