Use lukewarm water when mixing noodles for soup dumplings, because if you use cold water to mix the noodles, the dough will be inelastic and will easily crack even after cooking, while if you use lukewarm water, the dough will be softer and the dumplings will be more elastic when you make them, and at the same time, you can prevent the skin from cracking after cooking in the next pot.

Also, if you think the dough is too sticky, don't put too much glutinous rice flour in it at once, but let it rest for a while and then do it again, so that the skin will be softer and more elastic, while avoiding wasting too much glutinous rice flour. The main thing when wrapping the dumplings is to beat the dough blanks, the size of the dough blanks must be uniform, so that the dumplings wrapped out of the same size, and then like dumplings to pack the filling into the hands to gently roll round, the more round the better.

Cooking dumplings in hot water

If the dumplings are handmade, it's easy to cook them in the same way as the dumplings, boiling water in a pot of boiling water, and cook them more than twice.

Frozen dumplings in the water seems to be open non-open time in the pot, that is, the water temperature is almost 80 degrees, began to bubble fish-eye when cooking, neither inside nor outside the temperature difference between the child rupture, and will not be cooked for too long and exposed filling, cook out that is round and full.