Dumplings with softer skin can be cooked in cold water. And if you are more concerned about the speed of cooking the dumplings, you can choose the hot water method.

1. Cold water

Put the frozen dumplings in a pot, add enough cold water, and then turn on the heat to boil. When the water comes to a boil again, add some more cold water and repeat the process several times until the dumplings are cooked. This method is good for situations where you need to make sure that the skin of the dumplings is cooked but not easily broken, as the temperature gradually rises and the skin cooks without being overly shocked.

2. Hot water in a pot

Place the frozen dumplings in a pot with enough hot water to cover them and bring to a boil. Once the water boils, you can add some more cold water to control the temperature and avoid water overflow. The advantage of hot water under the pot is that it cooks the dumplings faster and also maintains the texture and bite of the dumplings. The choice between cold or hot water for boiling depends on personal preference and experience. If you want a softer skin, choose the cold water method.

Brief description of dumpling ingredients:

The dumpling filling ingredients should be carefully measured and evenly mixed. The amount of water added to the dumpling filling should be controlled according to the quality of the raw materials, the fat-to-lean ratio, and the ambient temperature. Usually, the fat/lean ratio of meat is 2:8 or 3:7. The amount of water added: fresh meat > frozen meat > repeated freezing and thawing of meat; No. 4 meat > No. 2 meat > pork > fat; when the temperature is high, the amount of water added is less than when the temperature is low. In the hot summer you must also add some cold water around 2°C to mix the filling to lower the temperature of the dumpling filling.

The addition of water to the strudel must come after the addition of seasonings (i.e., salt, monosodium glutamate (MSG), ginger, etc., first, then water). The flour must be measured accurately, the water added quantitatively, and mixed moderately when mixing. According to the season and the quality of the flour to control the amount of water and mixing time, when the temperature is low, you can add more water, the dough modulation a little soft; high temperature can be less water or even add some 4 ℃ or so of cold water, the dough modulation a little hard.