Because the boiling point of water is relatively low it boils easily, and the dumpling filling is not very easy to cook, so you need to add cold water a few more times when cooking the dumplings.

The purpose of adding cold water is to lower the temperature of the water so that it doesn't boil all the time, and so that it doesn't result in the skin being cooked but the filling not. Adding cold water three times while cooking the dumplings also makes the skin more chewy.

1, to cool down the temperature and prevent the water from boiling over.

2. This is to prevent the dumplings from sticking to each other and to make the dumpling soup more refreshing.

3This is to make the skin of the dumplings stronger due to the heat expansion and cold contraction, and also to increase the texture of the dumplings.

Precautions for Cooking Dumplings

Many frozen dumplings are not easy to cook, so you should pay attention to the way you cook these dumplings. When cooking frozen dumplings, it's best to boil them "three times," that is, three times after putting them in, adding a spoonful of cool water each time. This can prevent the dumplings from floating during the cooking process, the phenomenon of "fake cooked".