........ 1. When making dumpling noodles, add 1 egg per 500 grams of noodles to increase the protein content. When cooked, the protein shrinks and solidifies, and the dumpling skin becomes strong and difficult to stick to.

2. After the water boils, add a small amount of salt. After the salt dissolves, add the dumplings until they are cooked. No need to add any water or stir them.

The water will not overflow when boiling, nor will it stick to the pan or even the skin.

3. After the dumplings are cooked, use a strainer to scoop the dumplings into warm boiling water and soak them before placing them on a plate so that they will not stick together.

How to cook dumplings without breaking. Eating dumplings is easy, but cooking dumplings is difficult.

How to control the heat and how to cook dumplings without breaking?

I believe that after listening to the following tips we introduce to you, your worries will be swept away.

The first trick: There are a few common sayings about cooking dumplings: "When cooking dumplings, cook the skin first, then the filling."

These sentences make sense.

As we all know, the boiling point of water is 100°C. If the dumpling skin is "steamed" out of the water, the filling is still cooked, and the soup is turbid.

If you cook with the lid open, the steam will dissipate quickly, and the water temperature can only be kept at about 100 degrees. The dumplings are constantly stirred with the boiling water, transferring heat evenly; when the dumpling wrappers are cooked, then cover the pot with the lid and cook the fillings. The steam and boiling water can

The heat is quickly transferred to the filling, and it doesn't take long for the dumpling filling to be cooked.

The skin of the dumplings cooked using this method is not easy to break, the soup color is also clear, the dumplings are not sticky and are delicious.

The second trick: After the water boils, add an appropriate amount of salt. After the salt dissolves, put the dumplings into the pot, then cover the pot without turning it or adding cold water until it is cooked.

The dumplings cooked in this way will not stick to the skin or the pot, and the dumplings left in the pot will not stick.

The third trick: before boiling the water for cooking dumplings, put some green onion tips first, then add the dumplings after the water boils, so that the cooked dumplings will not break easily or stick to each other.