1. Quick-frozen dumplings should be cooked in cold water. The skin of quick-frozen dumplings is easy to break when boiled in boiling water, and the meat filling is not easy to cook. The advantage of using cold water to cook quick-frozen dumplings is that as the temperature of the water in the pot rises, the dumpling wrappers and meat fillings will be heated more evenly, and the dumpling wrappers will taste stronger. In this way, the quick-frozen dumplings cooked in cold water will be more delicious.

2. Don’t move the dumplings after they are put into the pot. Wait a minute or two to let them adapt to the water temperature. The skin will thaw slightly because the water temperature will heat up and the skin will become solid. At this time, use a spoon to slowly stir it up. Move to prevent sticking together.

3. Quick-frozen dumplings take longer to cook than handmade dumplings. Ordinary handmade dumplings can be cooked in about 8 minutes, while quick-frozen dumplings take twice as long.