About five to seven minutes. As we all know, ordinary small dumplings don't have any fillings, so whether they are cooked well depends on the matching of soup ingredients. When cooking steamed buns, you can put a little sugar, medlar, mashed or honey, and cooking steamed buns with eight-treasure porridge is also a good choice. In addition, if it is a self-made small solid dumplings, you can add some ingredients such as pumpkin and purple potato to the flour to make colorful small dumplings.

Boiling skill

Actually, there are many tips for cooking jiaozi. If you master these skills, jiaozi will be more delicious. First of all, when cooking jiaozi, you can pinch the pot a little to make jiaozi's skin crack, so that the boiled jiaozi won't be pinched. Instead, heat it with strong fire and boil it slowly with slow fire, so that it can slowly churn. In addition, order some cold water after boiling, and repeat two or three times after boiling again. #p# Subtitle #e#

The practice of steamed buns

Materials:

Glutinous rice flour, peanuts, honey.

Exercise:

1. Crush cooked peanut kernels, add honey, and knead into small doses for later use.

2. Take one-fifth of glutinous rice flour and make dough with warm water, knead it flat by hand, boil the water and put it in the pot until it floats (about 5 minutes).

3. Take out the cooked dough and mix it with the remaining glutinous rice flour, slowly add the water in the pot and knead it into a new dough.

4. Divide the dough into small portions, press it into dough, and wrap it with stuffing.

5. Wrap the stuffing, roll it round, put it in boiling water, and push the jiaozi with a spatula to prevent it from sticking to the pot. After boiling, add a little cold water and continue to cook. Repeat for three times until jiaozi floats.