Because the water is easy to boil when cooking dumplings and other pasta dishes, if it is meat, it is more difficult to cook, so we have to add some cold water to let the water in the pot cool and reheat until it is cooked, and the dumplings will not boil up and down because of the boiling water. Because the water is easy to boil, but the dumpling filling is not so fast cooked. Point cold water slightly lower the temperature, not because of boiling and lead to cooked skin stuffing is not ripe.
Boiled dumplings need some water, that is, when the dumplings float up, add cold water to cool down, so as to prevent the water inside the dumplings from vaporizing and bursting the dumpling skin, and also to avoid too high temperature and boiling the dumplings to a pulp.
Boiled dumplings generally need to be boiled over a high fire, which is easy to overflow the pot. Therefore, it is necessary to drop cold water. According to experience, it can only be cooked by dropping cold water three times, which is rolling three times
Because most of them are meat stuffing, making it several times more is to ensure that it can be cooked thoroughly, and raw meat will get sick after eating. Therefore, it is necessary to cook more time for it to be delicious and healthy. If it's vegetable stuffing, it's OK to cook it for less time. You can try it before you eat it. It's cooked