Steaming out of the dumplings out of the reason why dry, may be because of the whole time is too long or moisture loss caused by the crust dry and hard, it is recommended that before steaming with a small brush in the surface of the crust gently brushed with a layer of cooking oil, the oil can be locked in the crust of the moisture in the steaming process does not lose, so that steamed dumplings out of the wet soft and tasty, but don't brush the oil more than one, or else eat up the feeling of grease, and the taste is not good. The taste is also not good.

If there is not enough water in the pot, the skin of the dumplings is supposed to be full of water, but as the steaming time gets longer and longer, the water in the pot, if it is not steamed, will consume the water on the skin of the dumplings, resulting in the drying out of the dumplings, so put enough water in the pot before steaming the dumplings and it is the key to make the dumplings steamed soft and tasty. The first step is to add the right amount of water to the pot to make sure that you can steam the dumplings, but the next step is to add the right amount of water.

General packaged dumplings just steamed, eat while hot taste are wet and soft, but if you put it there for a long time, the crust will slowly lose moisture, become dry and hard, it is recommended to eat as many steamed dumplings, do not let it cool down and then eat. If you don't have time to eat, it's best to put it back in the steamer, using the residual heat in the pot to keep the dumplings warm, to avoid losing moisture, and the dumplings are dry and hard.

If the frozen dumplings or those that have been wrapped for a long time lead to dry skin, before steaming, you can sprinkle a little water on the surface of the dumplings to make the skin a little moist, so that the steamed dumplings will not be so dry. In addition, the frozen dumplings may stick to the steaming plate, so it is recommended to brush a layer of oil on the steaming plate beforehand.