Cooking Dumplings

Cooking frozen dumplings：

1. Thaw the dumplings in advance. Put dumplings into boiling water, stirring often to prevent the dumplings from sticking. Cover the lid. (Extended cooking time needed if cooked directly without thawing first)

2. When the water starts boiling, pour in a bowl of water and cover the lid.

3. Wait until the water starts boiling again and repeat step 2. Do this for two more times until all the dumplings are floating, which is when it is considered fully cooked.

Gentle reminder：

Firstly, avoid cooking too many dumplings at once as there needs to be a certain gap between the dumplings. This serves two purposes: to allow the dumplings to roll freely in the boiling water so that they can be evenly cooked, and to prevent the dumplings from sticking together or breaking apart due to collision with each other.

Secondly, use gently boiling water at the initial point of cooking the dumplings

Last and most importantly, pouring in a bowl of water into the boiling water and repeating this twice is to give sufficient time for the dumpling filling to be fully cooked, while preventing the skin of the dumpling from being overcooked, and so to remain firm to the bite.