1. Thaw the dumplings in cold water. Soak the dumplings in it for no more than two minutes, a time during which the dumplings will thaw while absorbing water.

2. Remove the dumplings from the water. This time we come to the pot to boil some water, now the dumplings out of the water control, put into a plate standby.

3. Add a pinch of salt to the pot. When the water is slightly boiling, we add a spoonful of salt to it, which can make the skin of the dumplings become firm and not easy to break.

4, the dumplings into the pot and push scattered. Just when the water is starting to get hot, but not yet boiling, add the dumplings to the pot, and then gently stir the dumplings with a spatula along the sides of the pot a few times to prevent them from sticking to the pot.

5. Add a small amount of cold water to the pot. Bring to a boil over high heat and then turn to medium heat, while we add a little cold water to the inside, this step is called dripping.

6, pointing water three times and then out of the pot to plate. Cooking dumplings generally need three points of water, three times to boil, three times all up after the opening, dumplings have been all cooked, then you can turn off the fire out of the pot.