1) In the past, there was no way to adjust the size of the fire used in homes, so cold water needed to be added to prevent the pot from overflowing.

Now, if you lower the heat, it will be the same as adding cold water, but the method of lowering the heat will cook the dumplings faster.

2) After cooking many pots of dumplings in one portion of water, the soup will be very turbid and easy to overflow the pot, and the cooked dumplings will be sticky and unpalatable.

So you need to add water inside and remove the soup to keep the soup from being too thick.

Because many pots are used to cook dumplings, if the soup in one pot is too turbid, the cooked dumplings will usually be "rinsed" in another pot with a clearer soup, so that the dumplings will not become sticky and stick together.

The clearer the soup the dumplings are cooked in, the better.

3) Dumpling eaters will keep asking you for dumpling soup, so the soup will become less, so you need to add water to it.

4) The purpose of covering the pot when cooking dumplings is to make the pot where the dumplings have just been placed be "boiled" as quickly as possible, that is, boil as quickly as possible.

To prevent the pot from overflowing after boiling, the lid will be removed and the pot will be left open for cooking.

If you keep the lid of the pot open to cook dumplings, the dumplings will soak in the soup for a longer time and break more often.

So I think that whether it is cooking dumplings or noodles, adding cold water is a last resort because the fire in the past could not be adjusted quickly.

Chinese cuisine has the characteristics of no unified standard, passed down from master to apprentice, and strict process, so many people do not spend a lot of time wondering why cold water is added.

Therefore, this phenomenon will form. Even if you use cooking equipment that can adjust the size of the fire at will, you will habitually add cold water instead of adjusting the fire.