Methods are as follows: 1, first take out a bag of frozen dumplings, take out all the dumplings and put them into a small bowl, you can see that there is a lot of broken ice on the surface of the dumplings, and some dumpling particles are still a few stick together.

This time, the dumplings are frozen solid, can not be directly boiled, because directly into the hot water, their skin will break open.

2, prepare some water, pour into the bowl containing the dumplings, and let the dumplings soak in the water for 30 seconds to thaw the dumplings.

After 30 seconds, fish the dumplings out of the water with a slotted spoon and put them on a plate.

It's important not to leave them in the water for too long, as it will turn the surface of the glutinous rice flour into a paste.

This allows the surface to thaw a bit and also absorbs a bit of water, increasing the stickiness of the skin.

3, to the pot add the right amount of water, cover the pot with a lid, open medium heat.

Wait until small bubbles appear at the bottom of the pot, open the lid, add a spoonful of sugar to it, and stir the hot water with a large spoon to help the sugar dissolve completely.

Adding sugar to the water will increase the consistency of the water, so that the dumplings don't absorb a lot of water and they won't warp.

4, first use a spoon to scoop out two tablespoons of water from the pot and put it into a bowl and set it aside.

Then, put the soup dumplings on the plate into the pot, and gently turn them with a spoon a few times, not only to prevent them from sticking together, but also to slowly separate the soup dumplings that were frozen together.

5. While cooking, keep stirring the dumplings in the soup with a spoon to prevent them from sticking to the pot.

When the water in the pot is about to boil, pour the soup you just egged out into the pot to cool the soup down a bit, which is commonly known as pointing water.

If before the water boils, the dumplings still do not float up, you can carry out a second point of water, to use medium-low heat to cook the inside of the dumplings slowly.

6, and so the pot of soup slowly temperature rises, the dumplings are slowly cooking floating on the water surface of the dumplings are cooked.

When the dumplings are all floating on the water, use a slotted spoon to fish them out, control the water and put them on a plate.

This time, the dumplings are ready.