Pressure cook the dumplings.Water dumplings.Not only is it quick (only 3 to 4 minutes per pot), but the dumplings do not burst, do not lose flavor, and cook evenly.

The specific method is as follows: place half a pot of water in the pressure cooker, bring to a boil, stir twice with a vegetable spoon to create a whirlpool, add the dumplings (generally, an 24-26 cm diameter pressure cooker can hold about 80 dumplings), close the lid tightly without pressing the valve, and use strong fire.Burn.Steamout from the valve hole after about half a minute, then turn off the heat.You can open the pot to remove the dumplings once the steam stops coming out of the valve hole.

However, there are three points to note: first, strictly control the number of dumplings added per pot; do not add too many.Second, when using strong fire, constantly observe the valve hole to prevent water from overflowing.Third, strictly control the steaming time, usually about half a minute for the dumplings to be fully cooked both inside and out.