High heat is needed for most of the time at the beginning and the end, and low heat is needed only for a short time in the middle.

Steps for cooking gyoza

Take a medium-sized pot, put in a moderate width of water, add a bit of salt, and bring it to a boil over high heat.

When the water boils, you can put the dumplings. Hold the plate for the dumplings in one hand, pick up the dumplings with the other hand and put them into the pot, being careful not to let the water splash out and burn your hands. Don't put too many dumplings in the pot at once, just a plateful.

After all the dumplings are in the pot, use a wooden spatula to dig deep into the bottom of the pot and gently stir a few times to prevent some of the dumplings from sticking to the bottom of the pot. Then cover the pot and cook for about 20 seconds, whichever it takes for the water to boil again.

At this point, open the lid and you can see that the dumplings are floating slightly. Again, use a wooden spatula to dig deep into the bottom of the pot and stir gently to keep the dumplings from sticking to the bottom of the pot. This time you can add a little cold water, cover the pot, and continue to cook until the water boils.

If the dumplings are vegetarian, they are ready to be served at this point. If it's a meat-filled dumpling, then you'll need to continue with the following steps.

Again add cold water and cook, uncovered, until the water boils. Tap in a little more cold water and let the water boil again and the dumplings are done.

Summary

Cooking the dumplings needs to be done over high heat so that the skin doesn't break easily. Add salt to the water to prevent the dumplings from sticking. For vegetarian dumplings, add cold water once, and for meat dumplings, add cold water three times. Dumplings are one of the staple foods of the Chinese people and have become famous all over the world. Whether it's for daily life or for festivals, dumplings are a must-have.