1, cold water under the dumplings on medium heat to boil; this step of the process must be used with the back of the spoon against the edge of the pot gently stirring in a clockwise direction, so that the dumplings always keep rotating state, in order to not let the dumplings stick together.

2. When the water boils, cook for about 1 minute, add a small bowl of cold water, and continue to boil; stir during this step as well.

3, after the water boils again, add a small bowl of cold water, continue to boil; this step basically do not need to stir.

4, after the water boils again, add another small bowl of cold water, continue to boil; this is the third water , off the fire, you can eat!

Two points of attention:

1, the whole time to open the pot, do not cover!

2, if, in case, the third water is still a little undercooked, then as issued, another water, but 99% will not be undercooked!

The second is to boil the water first, the water can not be too little, to not stick to the bottom of the pan.

When the water boils, put the frozen dumplings in the pot (no need to freeze them) and keep stirring them with a spoon along the sides of the pot to prevent them from sticking. (Keep the back of the spoon facing the dumplings to avoid cutting them, and you'll be eating noodle soup instead.)

When the water in the pot comes to a boil, add cold water and bring it to a boil again. (Boil 2 or 3 more times for meat-filled; open the pot twice for veggie-filled.) Then fish out.