The Fuchsia Dunlop technique you describe is a standard operating procedure. To me it’s too imprecise – how much water to add each time? What temperature? How much water do you start with? I’m in the camp of bringing dumplings to simmer for 10 minutes or so, depending on the size of the dumplings. Takes some experimentation to get the timing right for dumplings from each source but once you’ve figured it out you’re good.
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