Our family cooks dumplings in boiling water. I learned this from my mom, who I think must have learned it from my grandmother, so tracing the roots ...... into history.

Boiling water cooks the surface of the dumplings faster, easy to shape the dumplings will be wrapped around the filling without revealing the filling.

1. cooking dumplings specific method: pot into the right amount of water boiling, the dumplings one by one into the pot, like you rubbed good dumplings placed like that, can only be a layer, sticking to the pot to put full, the best are submerged in water.

2. Medium heat boil after turning to low heat, immediately into a small bowl of water, which is called stereotypes, so as not to cook the outside of the big head crazy, the inside is not yet cooked, stuffing boiled.

3. Use the back of the spatula against the bottom of the pot to push the dumplings, from this side to the other half, one by one.

4. And then cover the lid, to be open again, and then add the right amount of cold water, generally point three times the cold water,

5. To be the dumplings floating in the water on the label dumplings cooked, you can also let the dumplings in the pot to swim for a while, the dumplings filled with a little more integrated.