With the heating of the stove, the water and dumplings in the pot slowly heat up. We know that hot objects expand, and dumplings are no exception. After the dumpling stuffing and dumpling skin absorb the heat, gradually expand, the volume naturally increases a lot, but the quality of dumplings does not increase, when the volume increases, the mass per unit volume decreases. When the dumplings are cooked, the dumpling filling and the dumpling skin are fully expanded, the density of the dumpling is smaller than that of the water, so it floats on the water.
(what is the relationship between the buoyancy of an object in water and its displacement? Besides buoyancy, which factor is related to the buoyancy of an object Dumplings or meatballs contain trace amounts of air and carbon dioxide in the making process. When they are just put into the water, because the density of dumplings or meatballs is higher than that of water and the buoyancy is less than the weight, they sink into the bottom of the pot.
When heated to cooked, the internal gas and meat quality expand at the same time, the volume of the whole dumpling or meat nine will increase a lot, which will increase its drainage. According to Archimedes' principle, the buoyancy of dumplings or meatballs increases, and when the buoyancy is greater than the weight, it will float.