Do I need to keep stirring when cooking dumplings

When cooking dumplings, it is not necessary to stir constantly, but it is necessary to stir appropriately to prevent sticking to the pot. Gently push the dumplings a few times after cooking, frequent stirring may cause them to peel.

When boiling dumplings, add the dumplings and gently push them along the edge of the pot with a spoon or chopsticks, allowing the dumplings to naturally rotate in the water. This can prevent the dumplings from sinking and sticking to the bottom, while maintaining their shape integrity. Usually, push 2-3 times and wait for the dumplings to float before turning to low heat to continue cooking. If vigorously stirred continuously, the dough is prone to breakage due to collision, and the filling will scatter, affecting the taste. When using fresh hand rolled dumpling wrappers or frozen dumplings, there may be slight differences in the requirements for mixing. Frozen dumplings need to be stirred a few more times after being put into the pot to help separate due to surface freezing, but it is also important to avoid continuous operation. Industrial frozen dumpling skins are thicker and can withstand slightly more agitation, while homemade thin skinned dumplings require more caution. During the cooking process, maintain a slight boiling state on the water surface, as excessive boiling bubbles can also increase the probability of skin breakage.

When cooking dumplings, it is recommended to use a wide mouthed deep pot with at least three times the volume of the dumpling to ensure even heating. Adding a small amount of salt or cooking oil to water can further reduce the probability of adhesion. When the dumpling skin is semi transparent and the edges are slightly upturned, it can be removed. When eaten with garlic paste, vinegar, or chili oil, it is important to keep the dumpling shape intact. If the cooking amount is large, it can be cooked in batches to avoid crowding, with an interval of 1-2 minutes between each batch.