5. Never take your eyes off the pan! Put 20 dumplings into the boiling water, one by one to prevent sticking. (put fewer in the water if the dumplings are big or there isn’t enough room). You want to keep the lid on as much as possible so that trapped steam will cook the top of any floating dumplings.
6. The addition of dumplings will reduce the water temperature, but eventually, it will reach boiling again. At this point, add a small cup of cold water in the pot to stop the boiling. Put the lid back on until the water reaches a boil again.
7. If you are making dumplings without a raw meat filling, then proceed to the next step. If you are using raw meat, add another cup of water and bring it to boil one more time.
8. Finally, when the dumplings are all floating on the surface, you know they’re done. Turn off the heat, and drain. If you’re cooking another batch, run the hot dumplings under some cool water to stop the cooking process and prevent them from sticking as you are cooking.
9. Grab your favorite dipping sauce and enjoy!