1, boiled dumplings: this is the simplest and most homemade one, this practice follows the principle of "rolling down the water, slow cooking", meaning that the water boiled, put the dumplings, to use a spoon to slowly stir the dumplings, in the right direction, otherwise dumplings are stirred through the skin will only be able to drink the soup, so that the dumplings are not easy to stick to the pot, the process of cooking can be Add some cool water, cook out of the soup dumplings smooth not broken skin.

2, deep-fried dumplings: oil into the pot heated to 7 mature, the dumplings under the pot (do not put the frozen dumplings directly into the pot, to the dumplings room temperature and then into the hot oil to prevent water splash), deep-fried dumplings to slowly give the dumplings to turn over, do not paste the pot, or dumplings break the skin of the pot of paste, to be deep-fried dumplings through the skin presents a golden color, you can turn off the fire plate. Characterized by the outside of the burnt inside soft, crispy skin inside glutinous.

3, baked dumplings: in the bottom of the baking dish coated with a little peanut oil, the dumplings in the baking dish one by one, the surface of the dumplings can be slightly brushed with a layer of oil, the baking dish into the oven for about ten minutes until the dumplings were golden brown, you can take out the baking dish, the texture of this approach is almost the same as deep-fried, just not deep-fried crispy, but the operation is simple, safe and key not to worry about battering the pot broken skin.

4, pull the silk dumplings: add sugar and the right amount of water in the pot, slowly heat the water with a small fire sugar dissolved, has been heated to the sugar bubbles into a golden brown color, this time will be fried dumplings into the pot, quickly stirred with the sugar, and quickly out of the pot on the plate, made into a sweet and tasty pull the silk dumplings.

5, steamed dumplings: put a piece of steam cloth at the bottom of the whole plate and apply a layer of oil to prevent the dumplings from sticking to the pot and break the skin, the dumplings one by one, put into the steamer, steam for about 15 minutes until cooked, take out the whole piece of steam cloth and directly placed on the plate, eat when the clip dumplings will not stick to the cloth. This practice is soft and fragrant dumplings, but also does not bring soup, more convenient to carry.