It's because I cooked the dumplings the wrong way. The reason why frozen dumplings tend to break is because the water evaporates during the quick-freezing process, resulting in a lack of moisture in the skin of the dumplings, and dipping the dumplings in cool water can add some moisture to the skin of the dumplings.

Dipping the dumplings in half-boiled water allows the dumplings to gradually adapt to the process of going from cool to hot. So when you cook the dumplings, don't wait for the water to boil completely before you put them in, so that the dumplings will be easily broken. The details are as follows:

Applications: Dumplings

1, first of all, first of all, put a proper amount of cold water in the pot, and then turn on the high heat.

2. After you have finished the first step, put the right amount of cool water in the pan.

3. Place the dumplings on the plate one by one, turning them to evenly dip them in the cool water and loosening them from time to time to prevent them from sticking.

4. When the pot is bubbling (not boiling), add the dumplings one at a time, pushing gently to prevent them from sticking to the pot. Cover the pot with a lid when the dumplings are more upright (but before they float, lift the lid and push the pot with a utensil once or twice).

5. Pour half a bowl of cold water into the pot and cover it when the dumplings come to a boil, then pour half a bowl of cold water into the pot and cover it when it boils again.

6, when the water boils again, lift the lid and continue to cook for half a minute, the dumplings are ready