2. When the water boils, put in the dumplings, cook for a while and then put in a few times of cold white water can be.

The first move: if you have time to spare, personally in the kitchen to eat dumplings, it may be worthwhile to put some effort in the time and noodles, and dumplings and noodles, every 500 grams of flour plus 1 egg, with this method and out of the noodles, protein content will increase, the package dumplings, you will find, grabbed in the hands of the noodle is not "more forceful", it is easy to pinch; when dumplings in the pot to cook, the proteins will be contracted to coagulate, so that the dumpling skin becomes firm. When the dumplings are cooked, the proteins will contract and solidify, making the dumpling skin firm and less likely to stick. When the dumplings are cooked, the proteins will contract and solidify, making the skin firm and less likely to stick together. This way, the dumplings won't make a mess, and they won't be "lumped" together when they are cooled. If you want the meat to cook faster, add some vinegar to the water.

Second: If you're cooking frozen dumplings, add a pinch of salt to the water after it boils and wait for the salt to dissolve before adding the dumplings to the pot. The advantage of cooking dumplings in this way is that, in the process of cooking dumplings, no need to turn, do not need to point cold water, know that the dumplings are cooked, boiling water will not overflow out, saving time and effort not to mention that, so that the dumplings cooked out of the skin does not stick to the pan, do not stick. This way, the dumplings will not stick to the skin and the pan. The dumplings will not stick to the pan even if you leave them on the plate for a while.

The third trick is to put some scallion tips into the water before boiling, and then put the dumplings in after the water boils, so that the dumplings won't be easy to break the skin, and won't stick together.

Fourth: After the dumplings are cooked, put them through a strainer and dip them into warm water beforehand, and then put them on the plate, so that the dumplings will never stick together again.

Fifth: Cook the dumplings over high heat: cover the pot to cook the skin, open the pot to cook the filling. After opening the pot the first time, tap cold water three times, then open the pot again and the dumplings will be cooked, non-sticky and delicious.　　　　If you are also love to eat dumplings, but worry about dumplings is broken, you have to learn these skills above, are the way to help us eat a complete dumpling.