Cooking dumplings needs to master the essentials of "boiling water, simmering". To avoid sticky dumplings, stir them slowly in the pot with a spoon until the surface of the dumplings is smooth and floating on the water, and use chopsticks to be elastic on time. After the first boiling, add a little cold water to keep the soup boiling, but not boiling all the time.

In the first step, we pour about 600 ml of cold water into the pot, cover the pot, and heat it over medium heat until it feels warm. Uncover the pot cover, put 1 g salt into the pot and mix well.

When the water temperature is 20 or 30 degrees, we put the quick-frozen dumplings, which is one of the tricks. Why should we put the dumplings at this time? Because the temperature of quick-frozen glutinous rice balls is very low, it is equal to the temperature of water, and it is easier to make them cooked at this time.

Cover the pot, then boil it with high fire for about two minutes, uncover the pot, and stir the dumplings clockwise with a spatula, which is the second trick, because salt was added before, and then the dumplings are stirred in one direction, which makes them not easy to stick to each other.

When the water boils, we add a proper amount of cold water and boil the dumplings again. This is the third trick. Using cold water makes the inside of our dumplings more ripe.

Reduce the heat and cook for another minute or so. Turn off the heat and simmer for a while. Friends who like to eat sweet can add appropriate amount of sugar. You can enjoy the delicious food when you put the dishes in the pan.