For home-made dumplings, as long as they float, they are basically cooked. If you're not sure, you can use a slotted spoon to pull out one and poke it with chopsticks; a flexible skin is proof that it's cooked. However, frozen dumplings must be cooked for more than 15 minutes to ensure they are fully cooked.

When cooking dumplings, boil water over high heat, open the lid of the pot and put in the dumplings. The steam in the pot will dissipate quickly, and the dumplings can be cooked evenly and their skins are not easily broken by turning them over and over in the boiling water. Otherwise, the steam will cause the skin of the dumplings exposed to the water to break. When the skin of the dumplings is cooked, turn down the heat and cover the pot, and the filling will soon be cooked.

Precautions for cooking dumplings

1. You can't cover the pot as soon as the dumplings are ready

If you cover the pot as soon as the dumplings are ready, the pressure in the pot is too high, and it's easy to cook the skin of the dumplings, and once the skin breaks, the dumplings will fill the pot with dumpling filling. Therefore, after the dumplings, wait for the water to boil again, wait for a few minutes, so that the dumpling skin is evenly heated, and soon after the dumpling skin is cooked, then cover the pot with a lid.

2, should not be in the middle of the water

Some people cook dumplings a boil pot to the end, which is not appropriate, so it is bound to boil the dumplings broken. This is not a good idea, but it's a good idea to have a good time, and it's a good idea to have a good time.

In order to cook the dumplings faster and not break them, add cold water to the pot in a timely manner after boiling to prevent the boiling water from tumbling over the pot or the pot from opening too quickly, causing the dumplings to break. It's a good idea to add cold water 2-3 times in the middle of cooking a pot of dumplings.

To keep the skin of the dumplings from breaking, in addition to avoiding stirring during the cooking process, the two key points are to add some salt to the water in which the dumplings are cooked, and to add some ice water to the water before removing the dumplings from the pot. This way, the dumplings will not be sticky, and even if the skin is broken, the filling will not fall apart.

The second is that you should not cook the dumplings for too long. After adding cold water twice, the dumplings will float when cooked a little longer. At this point, pick up one or two dumplings and touch them with your fingers to find that the skin and the filling have been separated from each other.