The temperature of frozen dumplings is low, and the flour in the dumpling skin will be aggravated, so when you use boiling water to cook them, the dumpling skin will be relatively easy to break, easy to crack, and it will take a long time for the dumpling skin to be cooked, and the texture will not be as tasty.

It's different when you cook with cold or lukewarm water, as it takes less time, saves gas, and keeps the skin of the dumplings closer to the state of fresh dumplings. In addition, if you talk about cold water directly, the state of cold water is different in different seasons and different room temperatures. We recommend that you cook frozen dumplings with lukewarm water, which is the best way to cook frozen dumplings after the water is slightly heated in the pot.