1, boil hot water, add the appropriate amount of water to the pot, the amount that can float the dumplings, and then turn on the heat to boil the water.

2. Take out the frozen dumplings, which do not need to be thawed, and put them directly into the boiling water to cook, and use a spatula to keep stirring for a few moments to prevent the dumplings from sinking and sticking to the pot, and then put the lid on the pot to cook.

3. Cook on low heat. When the dumplings become darker in color, switch to medium-low heat to cook the dumplings, open the lid and cook until all the dumplings float, then it's done. This way, the dumplings will have a good elasticity and taste, will not break the skin, and will prevent the dumpling skin and filling from separating.