You must make more holes in the dumplings. First, use a toothpick to tie a few small holes, so that the process of deep-frying dumplings to breathe, it will not be because of the expansion of the collapse, as long as the dumplings on top of the ice water to get clean, the pot of oil, to be more, and so the oil is slightly hot, put the dumplings, the oil is not too hot. Then put the dumplings, slowly put don't splash the oil scalded, the dumplings slightly fried, turn off the fire and fish out.

More holes in the dumplings. When the oil is 30% hot, the dumplings into the pot, low heat and slow frying until the dumplings float, the appearance of a golden brown when the fish can be. This way the dumplings are not easy to "collapse", and cooked quickly.

Fried dumplings will explode because the oil temperature is too high, fried Lantern pot because the Lantern is mostly made of glutinous rice, due to the glutinous rice surface itself is not good air permeability, coupled with the Lantern internal filling in the deep-fried melting and expansion, it will be bursting pot. When the oil is fifty percent hot, you can put the dumplings, and fry them slowly over low heat, and the dumplings will be more delicious.