When cooking dumplings, should the lid be used to cook the skin or the filling?
When cooking dumplings, the reason why the pot is covered to cook the fillings is related to heat transfer and the boiling point of water. When the pot lid is closed, the environment inside the pot is relatively closed, which allows the steam pressure and temperature inside the pot to be maintained and increased.
Since the boiling point of water is 100°C under standard atmospheric pressure, in a closed environment, as the steam pressure increases, the boiling point of water will increase accordingly. This means that the water temperature in the pot can exceed 100°C, thus providing higher heat to the dumpling filling.