1, first boil the water,

2, pour the dumplings into the water, be careful not to overdo it, it is easy to stick.

3. Stir the hot water so that the dumplings move and don't stick to the bottom of the pot.

4: Cover the pot with a lid and wait for the dumplings to float up before eating [1].

Note: If the dumplings don't float after the water boils, add cold water a few more times until the dumplings float up

Non-stick three methods of editing

One, and dumpling noodle, every 500 grams of noodle add 1 egg, can make the protein content increase, when cooking, the protein contraction coagulation, the dumpling skin becomes firm, not easy to stick.

Second, add a small amount of salt when the water boils, and then put down the dumplings after the salt is dissolved until they are cooked, without pointing the water or turning them over. When the water boils, it neither overflows nor sticks to the pan or the skin.

Third, after the dumplings are cooked, first use a strainer to fish the dumplings into warm water to soak them for a while, and then put them on a plate, so they won't stick together.

Not broken skin four strokes editor

Eating dumplings is easy, cooking dumplings is difficult. How to master the fire, how to cook dumplings will not break? I believe that your worries will be swept away when you listen to the following tricks that we will introduce to you.

The first move: There are a few folk sayings about cooking dumplings: "Cook the skin first, then the filling", "Cover the pot to cook the filling, and cover the pot to cook the skin". These sayings are very reasonable. As we all know, the boiling point of water is 100℃, so the skin of the dumplings exposed to the surface of the water is "steamed" but the filling is not yet cooked, and the color of the soup is cloudy and unclear. If I open the lid of the pot to cook, the steam will quickly dissipate, the water temperature can only be preserved for about 100 degrees Celsius, the dumplings with the boiling water constantly stirring, evenly transferring the heat; such as the dumpling skin is cooked, and then cover the lid of the pot to cook the filling, the steam and the boiling water can quickly transfer the heat to the filling, and it does not take long for the dumpling filling to be cooked. Dumplings cooked in this way have a skin that doesn't break easily, a clear soup color, and dumplings that are both non-sticky and tasty.

The second trick: After the water boils, put in the right amount of salt, when the salt is dissolved, put the dumplings into the pot, and then put the lid on the pot, no need to turn, no need to point the cold water, until cooked. The dumplings cooked in this way will not stick to the skin or to the pot, and the dumplings left in the pot will not stick.

The third trick: Before boiling the water for cooking dumplings, put in some scallion tips, and then put down the dumplings after the water boils, so that the dumplings will not be easy to break the skin and will not be sticky.

Fourth: To prevent the dumplings from sticking to the pan, add 1 egg to the dough. In addition, if you want the meat to cook faster, you can add some vinegar to the water.