There is no need to defrost the frozen dumplings after taking them out of the refrigerator; if you do, the skin of the dumplings will melt and stick to the pan easily. Remember to bring the water to a boil before putting the dumplings in, and use chopsticks to stick to the bottom of the pot and stir around so the dumplings don't bunch up. Cook for a few moments and stir again so that the dumplings that stick together when frozen will separate automatically. You can put some salt and oil in the water so that the dumplings don't stick together easily and the skin is still strong.

2. Cooking dumplings with scallion leaves

Frozen dumplings are easy to cook and break because the dumplings are frozen and thawed, thawed and frozen caused by the heat and cold, the dumpling skin is the most direct point of force, so the dumplings will be cracked that is very normal. In the pot put two sections of green onion leaves, dumplings in the pot, dissolved in water onion fat will quickly wrap in the skin of the dumplings, forming a layer of protective film that we can not see, then the dumplings and dumplings between the lubrication of the dumplings, so that cooked dumplings are not easy to stick, but also not easy to cook the broken, but also does not affect the fresh taste of the dumplings.

3. Boil three times

Bring boiling water to a boil, and gently stir the dumplings in a clockwise direction with the back of a spoon against the side of the pot to keep them spinning and to keep them from sticking together. Cook for about 1 minute, then add a small bowl of cold water and continue to boil, stirring at this step as well. Once the water has boiled again, add another small bowl of cold water and continue to boil; you basically don't need to stir at this step. Finally, add a little more cold water, and then open the pot to eat. The dumplings will expand when they are hot and contract when they are cold, so the dumplings cooked this way will be very Q-bouncy.