Boiled dumplings: this is the simplest and most homemade one, this practice follows the principle of "rolling down the water, slow cooking", meaning that the water boiled, put the dumplings, to use a spoon to slowly stir the dumplings, in the right direction, otherwise dumplings are stirred through the skin will only be able to drink the soup, so that dumplings are not prone to sticking to the pot, cooking process can add some cool water, cook out smooth and not break the skin, but also with a small fire to live about 3 to 5 minutes. The process of cooking can add some cool water, cooked dumplings smooth not broken skin, and so dumplings floating up to live almost, but also with a small fire, slowly cook 3 to 5 minutes.

Fried dumplings: oil into the pot heated to 7 mature, the dumplings under the pot (do not put the frozen dumplings directly into the pot, to the dumplings at room temperature and then into the hot oil to prevent splashing in the event of water), frying dumplings to slowly give the dumplings to the turn over, do not paste the pot, or dumplings break the skin of the pot of paste, to be dumplings fried through the skin presents a golden yellow, you can turn off the fire plate. Characterized by the outside of the burnt inside soft, crispy skin inside glutinous.

Baking dumplings: into the pot home with an oven, you can try. In the bottom of the baking dish coated with a little peanut oil, the dumplings in the baking dish one by one, neatly arranged, dumplings can be slightly brushed on the surface of a layer of oil, the baking dish into the oven for about ten minutes until the dumplings were golden brown, you can take out the baking dish, the texture of this practice is almost the same as deep-fried, just not deep-fried crispy, but the operation is simple and safe, the key does not have to worry about battering the pan broken skin.

Plucked dumplings: Oh, the premise of the plucked dumplings is to fry the first currant, in fact, the same reason with the plucked melon. Add sugar and an appropriate amount of water in the pot, slowly heat the water with low heat sugar dissolved, has been heated until the sugar bubbles into a golden brown, at this time the fried dumplings into the pot, quickly stirred with the sugar, quickly out of the pot plate, made into a sweet and tasty plucked dumplings.

Steaming dumplings: put a piece of steaming cloth at the bottom of the whole plate and smear a layer of oil to prevent the dumplings from sticking to the pot and break the skin, put the dumplings one by one neatly into the steamer, steam for about 15 minutes until cooked, take out the whole piece of steaming cloth and place it directly on the plate to eat, clip the dumplings and won't be sticking to the cloth. This practice is soft and fragrant dumplings, but also does not bring soup, more conducive to carry.

"Clothing" dumplings: do not be confused by the name, in fact, the reason is very simple, like doing sugar gourds, the premise is that the dumplings fried in advance, the sesame seeds fried crispy, more than within the addition of sugar, heated to simmering into a sugar paste, add sesame seeds, dumplings, rolled and sticky evenly, you can go out of the pot, each mouthful of sweet, sesame flavor, sticky rice fragrance, filling fragrance intertwined, and the filling of the dumplings, the dumplings, and then the dumplings. It has the effect of activating blood circulation and removing blood stasis.

Precautions

Soup dumplings are not easy to digest, each time you should not eat too much

Soup dumplings are usually black sesame, jujube paste, peanuts and other fillings, generally sweeter, diabetic patients try to eat as little as possible or even do not eat, the elderly and children should be eaten in moderation