1, fry the dumplings slightly in oil, add a little noodle soup (or rice soup), cover the pot, fry over low heat, turn the pot from time to time, and fry until you hold the handle of the pot and shake, the dumplings as a whole can be slid, pan-fried dumplings are ready.

2, put the oil, sprinkle a little salt, and then put the dumplings, slide the pot to let the dumplings move, as long as the bottom of the dumplings a little crust on the good, almost pour the soup out of the pot, so that will not stick to the pot.

3, you can also use a non-stick frying pan will not be sticky, but non-stick pan has a coating, it is best not to use, the bottom of the pan into the oil, put the dumplings, a little bit of frying for a while, a little bit of charcoal, add a little bit of water and then cover and simmer a little bit, mainly to let the top of the heat through can be. The specific time is to see whether the raw dumplings or leftover dumplings reheated, but dumplings or boiled or steamed better, but also more healthy.