1, cooking frozen dumplings do not thaw, otherwise it will stick together, directly into the pot to cook on the line, but to hot water in the pot, sixty or seventy degrees is the most appropriate, boiling water, cold water are not.

2, dumplings in the pot, gently push with a spatula to prevent sinking bottom sticky pot, cover and cook for a while, boil a bowl of cold water, continue to cook for a while, boil a bowl of cold water, and then add a bowl of cold water, and so the dumplings are floating on the water surface, a round bulging, it is cooked.

3, prepare a pot of cold water, fish out the cooked dumplings, poured into the cold water to soak, if there is ice water is better, soak for 5 minutes, when the dumplings are all sunk to the bottom and then fish out, drain the water. The water must be drained, or it will also fry.

4, pour some cooking oil into the pot, boil to 50 percent of the heat into the dumplings, low heat deep frying until the color of golden brown, then fish out. If you want the color to look better, you can wrap a layer of breadcrumbs on the surface.

5, pour some brown sugar sauce can be eaten, crispy outside and sticky inside, sweet and savory, especially delicious. If you don't have brown sugar sauce, you can eat it directly, and it tastes great.