The steaming time for hot noodle dumplings is usually about 15 minutes. If the dumplings don't bulge during the steaming process, they may not be cooked through, so drizzle a little water over the surface and continue steaming for a few more minutes. When the dumplings are steamed, the skin should be bulging and shiny. Steamed dumplings with hot noodles are a traditional snack in Jiangsu, made with pork, cooked asparagus, chives, jelly, shrimp roe, white pepper, and seasonings. The dumplings are rolled out with hot noodles and wrapped in a steamed skin. The dumpling skin is thin enough to see the filling, the sauce is thick and juicy, and the center of the filling is tender and fragrant. Steamed dumplings are recommended to be eaten while they are still hot, as they will harden when cold, and can be heated up here. You can use the time of waking up the dough to make the filling in an integrated way. Dumplings made with meat beaten with water are held together and do not fall apart easily.