Dumplings are usually steamed in a steamer for 10-20 minutes after the water has boiled, depending on the meat and vegetables in the filling, the size of the dumpling, and the thickness of the skin.

The main ways to cook gyoza are boiling, steaming, boiling, pan-frying, deep-frying, and baking.

Cold water (water below 30 degrees Celsius) is often used for mixing the noodles. The same method is used to make dumpling skins.

The vegetables used to make dumpling fillings should not be too watery. The vegetables that are not suitable for dumpling filling are: zucchini. But can be used as steamed dumpling filling.

Steaming atmosphere can be 20 minutes after the pot.

When there are too many dumplings to eat at one time and you want to save them for another meal, you can pan-fry them instead, and they will taste great. It is customary to fry the dumplings in cooking oil. However, with the trend of healthy eating, food with a lot of oil is not very popular. In fact, if you fry the dumplings in water alone, or use stock instead of cooking oil, the dumplings will taste great, and the dumplings are also known as pot stickers.

Origin of Dumplings:

Dumplings originated in the Eastern Han Dynasty and were created by Zhang Zhongjing, the sage of medicine. Dumplings are mostly made with cold water and flour as the agent, the flour and water and together, kneaded into a large coarse dough, covered with life-saving wet gauze or towel, and left to stand for about an hour.

Knife cut or hand-picked into a number of small dough, kneaded into a round strip about 3 centimeters in diameter, knife cut or hand-picked into a small dough dosage, these small dosage with a small rolling pin rolled into the center of a slightly thicker around the thinner dumplings, wrapped in the filling, pinched into a crescent-shaped or angular shape.

Bring cold water to a boil, wrap the dumplings in the pot, and use a slotted spoon to make a counterclockwise or clockwise arc along the edge of the pot to prevent the dumplings from sticking together, and cook until the dumplings float to the top of the water.

Dumpling skins can also be made of hot noodles, crispy noodles, or rice flour; fillings can be meat, vegetarian, sweet, or salty; maturing methods can also be steamed, branded, sautéed, or deep-fried; meat fillings can include sanshen, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, and mutton; and vegetarian fillings can be divided into assorted vegetal fillings and ordinary vegetal fillings.

Dumplings are characterized by thin skin and tender filling, delicious flavor, unique shape, and never get tired of eating. Dumplings are made from a wide variety of nutrients, and the steaming method ensures less nutrient loss and conforms to the connotations of the Chinese food culture of color and flavor. Dumplings are a time-honored folk food, popular among the general public, and there is a popular saying that "it's not as good as dumplings". Dumplings have become an indispensable delicacy during the Chinese New Year festivities.