Before the pot, take out the frozen dumplings and put them at room temperature, and also pinch the dumplings with clean hands to make a slight crack on the skin, so that the dumplings are cooked inside and outside after cooking, and they will not be raw and are soft and smooth and tasty. When the water boils, slowly put the dumplings into the pot, and at the same time should be followed by the back of the spoon to gently push it away from the same direction, slightly stirring. Cook on high heat for a few moments, until the dumplings floated to a small fire after slow cooking, otherwise it will make the dumplings in the pot constantly rolling, cooked dumplings outside of the cooked in the raw is not delicious. In the process of cooking dumplings, each boiling pot should also point into the appropriate amount of cold water, so that the pot of dumplings to maintain a seemingly rolling non-rolling state. After boiling the pot two or three times, and then cook for a while, it can be removed from the pot to eat. When the water boils and puts in the dumplings, when it floats to the surface of the water, it means that it is already cooked.