1, boiled dumplings: this is the simplest and most common one. This practice follows the principle of "boiling water and cooking slowly", which means that after boiling water, add the dumplings, and slowly stir them with a spoon in the right direction, otherwise the dumplings will be broken and you can only drink soup, so that the dumplings are not easy to stick to the pot, and you can add some cold water during cooking.

2. Deep-fried dumplings: Heat the oil into the pot until it is 7% cooked, then put the dumplings into the pot (don't put the frozen dumplings directly into the pot, put them in at room temperature to prevent hot oil from splashing when it meets water). When frying the dumplings, turn them over slowly, and don't paste the pot, otherwise the dumplings will be a paste in a pot. When the dumplings are thoroughly fried and the skin is golden yellow, turn off the fire and serve. It is characterized by soft inside and crispy skin.

3. Deep-fried dumplings: Heat the oil into the pot until it is 7% cooked, then put the dumplings into the pot (don't put the frozen dumplings directly into the pot, put them in at room temperature to prevent hot oil from splashing when it meets water). When frying the dumplings, turn them over slowly, and don't paste the pot, otherwise the dumplings will be a paste in a pot. When the dumplings are thoroughly fried and the skin is golden yellow, turn off the fire and serve. It is characterized by soft inside and crispy skin.

4. Fermented glutinous rice balls: It can be said to be a sublimated version of boiled glutinous rice balls. First, add water to the pot and boil until the water boils, add glutinous rice balls to cook, add distiller's grains (ready-made in the supermarket), and add some sugar according to your own taste (or not); Stir the eggs evenly, pour them into the dumpling pot like egg soup, and serve after boiling. It has the function of promoting blood circulation and removing blood stasis.

5. Steamed dumplings: put a piece of steamed cloth on the bottom of the whole dish and apply a layer of oil to prevent the dumplings from sticking to the pot and breaking the skin. Put the dumplings in order one by one, put them in a steamer, steam them for 15 minutes until they are cooked, take out the whole steamed cloth and put them directly on the plate, so that the dumplings will not stick to the cloth when eating. This method is soft and mellow, and it is more convenient to carry without soup.