Basically, when you cook a dumpling, it's almost done, it expands and floats, and the constant high boiling water may or may not cause the skin to break. So add cold water. Adding cold water is a great way to better control the heat. These dumpling skins are less likely to stick to the pan. The dumpling skins are also muscular. Before adding cold water, hot water can easily bubble and overflow into the pot. Nowadays, most families cook with electric pots and gas, and controlling the heat is not easy. Heat plays an important role in the flavor of the dumplings. The fact that cold water is added to the cooking process of dumplings is a legacy of the older generation.

It also summarizes their life experience. This is indeed true and brings us great convenience. Adding cold water reduces the temperature of the hot water and allows the dumpling water to have a heating process again. This way the dumpling filling can be better cooked for a while. Prevents the dumpling skin from appearing to have been cooked through and the dumpling filling from being uncooked. Prevent pot overflow, the noodles will have a lot of foam during the cooking process, these foam together, there will be overflow, then add cold water, can effectively reduce the temperature and prevent pot overflow. The texture of noodles is about elasticity and texture. On the other hand, the noodles are not cooked immediately, but for a while.

At high temperatures, the noodles quickly form a paste to prevent water from seeping in. They are easy to stick out of the pot and break easily when held by chopsticks. In addition, high temperature will destroy the viscosity of starch, reduce the toughness and lose the elasticity of the noodles, and make the noodles taste bad. So we must boil it first and add a little cold water to cool it down. After the hot and cold treatment, the noodles will be more elastic and have a better texture. The same goes for dumplings cooked in cold water. The dumplings won't break easily and they won't lose their flavor from the heat inside the dumplings, which will make them taste better.

When it comes to dumplings and noodles, it has to be said that they are made from wheat, and the starch in wheat is easily mushy when heated. The so-called pureed soup is pasturized. The temperature of the water for pasting is above 59 degrees, so people conclude in their daily life that if they want not to dirty the soup, they can only add cold water when cooking noodles or dumplings, which lowers the temperature and reduces the conditions for pasting, which means that the soup shouldn't be dirty.