Four ways to cook dumplings without sticking 1. When making dumpling noodles, add 1 egg per 500 grams of noodles to increase the protein content. When cooked in the pot, the protein shrinks and solidifies, making the dumpling skins strong. , not easy to stick. 2. When cooking dumplings, if you put a few pieces of green onions in the pot, the cooked dumplings will not stick to each other. 3. After the water boils, add a small amount of salt. Dissolve the salt before adding the dumplings until they are cooked. No need to add any water or stir them. In this way, the water will not overflow when it boils, and the dumplings will not stick to the pan or lose their skin. 4. After the dumplings are cooked, use a spatula to scoop the dumplings into warm boiling water and soak them before placing them on a plate to prevent them from sticking together. Frozen dumplings bought from a dumpling shop do not need to be defrosted. They can be cooked in boiling water after being taken out of the refrigerator. If you defrost it first, the skin will become wet and it will easily stick to and break. The water should be boiled, put some salt and oil in the boiling water, and then add the dumplings. Use chopsticks against the bottom of the pot to stir the dumplings so that they don't clump together. Cook for a while and stir again. The dumplings that stick together during quick freezing will automatically separate because there is oil in the water and they will no longer stick together. Stirring with a spatula or spoon will easily damage the dumpling skin, so stir with chopsticks. Salt can make flour tough, so add salt.