Soup dumplings should be cooked in hot water.

Soup dumplings in cold water is easy to break the skin, there will be dumplings stick to the bottom of the phenomenon, hot water in the pot, as the water temperature rises, the dumplings outside the skin is quickly scalded cooked, it will not break the skin, so the dumplings should be "boiling water in the pot, the fire cook".

Introduction

Soup dumplings originated in China during the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novel food, that is, with black sesame seeds, sugar as raw materials, first of all, the black sesame seeds ground into powder, and then lard, sugar successively into the mixture into a ball to do the filling, the outside of the glutinous rice flour rolled into a round shape, boiled, and tasted sweet and savory.