The correct way is to use cold water to cook! ! ! After all, because quick-frozen dumplings are vacuum-frozen, if you wait until the fillings are cooked, the dumpling wrappers may break and water will enter, and the taste will be greatly deteriorated. If quick-frozen dumplings are frozen for too long, the moisture in the dumpling skin will evaporate, making the dumplings difficult to cook and a bit raw. It is not advisable to cook the dumplings over high heat. Instead, cook the dumplings slowly over medium to low heat. If you cook quick-frozen dumplings in cold water, this will not happen. Because the water temperature and the temperature of the dumplings are almost the same, the dumplings cooked in this way will not be heated too hard at once and the skin will break! In addition, when cooking dumplings, add water to the pot. After boiling over high heat, add a little salt or a piece of green onion to prevent the dumplings from sticking. And it can make the cooked dumpling soup more delicious.