1. Fried dumplings do not need to be steamed and can be fried directly. If the dumplings are cooked and then fried, they will easily stick to the bottom of the pan and affect the taste. Pan-fried dumplings have a richer flavor than cooked dumplings, and have a better texture and color than cooked dumplings.

2. When frying dumplings, put a little oil in the pot first. After the dumplings are arranged neatly one by one, pour in half a cup of boiling water, cover and cook over high heat for 7 to 8 minutes. Open the cover and add a little oil. Use Fry slowly over medium heat, gently rotating the pan until the dumplings are golden brown.

3. Pan-fried dumplings have a richer flavor than cooked dumplings, especially the noodles. When the dumplings are cooked in the pot, part of their flavor will spread into the soup. The soup used to cook the dumplings has a noodle aroma. If you use boiled dumplings to fry them, their taste will not be as good as that of fried dumplings, and they will not taste as good as fried dumplings after cooking. Fried dumplings tend to stick to the bottom of the pan, and the color is not as golden and beautiful as fried dumplings, and the texture is not as crispy and fragrant as fried dumplings.

4. If you want to heat the leftover dumplings, you can also pour a little oil into the frying pan and then put the dumplings in the pan to heat. Turn over properly during the heating process to avoid burning the pot.