The steamed dumplings need to be steamed for 15-20 minutes.

The time it takes to steam a dumpling depends on the dumpling filling, the size of the dumpling, the thickness of the skin, and other factors. Generally, steaming dumplings is done over high heat, then medium-low heat, and preferably with cold water in the pot.

Whether you're steaming freshly wrapped or frozen dumplings, you'll first need to boil the water in the steaming pot over high heat for about 5 minutes, then about 10 minutes for vegetarian dumplings and 15 minutes for meat dumplings. This way, the steamed dumplings are not only fragrant and soft, but also have a delicious texture as each one is separated from the other.

If it is frozen dumplings, you need to use cold water to steam, frozen dumplings need to be thawed before steaming, add cold water, put the dumplings on the heating process can gradually thaw, after a period of time on the steaming hot, if it is a freshly wrapped dumplings, you can use boiled water on the pot to steam, which dumplings will be cooked quickly, better taste.

If the dumplings are only wrapped and boiled in water, the cold water is easy to stick and break the skin, but the hot water is not easy to break the skin and the flavor is fresher as it heats up quickly.

Difference between steamed dumplings and boiled dumplings

1, the difference in practice: the most obvious difference is in the practice, literally can be seen in the difference between the two practices. Dumplings are boiled, while steamed dumplings are steamed.

2. The difference in the skin of the dumplings: Because of the difference in practice, dumplings and steamed dumplings need to be adapted to their respective practices in order to make the best flavor. Steamed dumplings and dumplings use the same flour, but the way they are kneaded is very different.

Steamed dumplings require a "hot noodle" method of kneading, in which boiling water is poured into the dough to form a hot batter, and the water is allowed to cool a bit before being kneaded to avoid burns. For dumplings, cool water (or warm water in winter) should be used to knead the dough. When kneading the dumplings, pour in the appropriate amount of cool water and a small amount of salt to make a batter, and let it rest for a while before you start wrapping.

3, the difference in color: steamed dumplings are generally slightly thicker skin, so that the steamed out look more watery, more shiny dumpling skin. The dumplings are thin skinned and tender, and boiled out more crystal clear, appetizing.

4, the difference between the head: steamed dumplings are larger, usually a cage drawer only three or four steamed, steamed dumplings thick skin, hot noodle method to make out of the skin elastic teeth and good taste, the way the steam makes the dumplings rich in juice, delicious. The steamed dumplings are juicy and delicious, while the dumplings are more delicate and small.