Most people agree that the best way to cook dumplings is stuffing and skin cooked at the same time, stuffing cooked for a long time will be old, the skin will be cooked for a long time will paste. You can't eat without knowing it. But in fact, the principle of the skin and stuffing and different ripening.

馅的熟成比较简单，肉到蛋白质变性就算熟了；蔬菜比较多样，有一些是把纤维素软化释放甜度。不同温度的口感不同。肉通常认为是升温会变干出水，但口感也会因此扎实。馅的中心至少要保证达到杀死细菌和寄生虫的程度，大概80~85℃的样子足够了。馅的热传导是我认为比较清楚的，只跟大小和温差有关。水的黏度和流速当然也会有影响，大火是水翻滚的快，传热系数高，黏度高时低。但我觉得在现实条件里，还是馅内部的热传导是制约因素，外部传热已经足够快了。

The filling of ripening is relatively simple, even if cooked meat to protein denaturation; vegetables are various, some is to release the sweetness of cellulose softening. Different temperatures of different taste. Meat is usually thought to be warm and dry, but it tastes so solid. The center of the stuffing should at least be able to kill bacteria and parasites, probably about 80~85 degrees celsius. The heat transfer of the stuffing is what I think is clear. It's only about size and temperature difference. The viscosity and velocity of water will also be affected, the fire is water tumbling fast, high heat transfer coefficient, high viscosity low. But I think in reality, the heat transfer inside the stuffing is the constraint, and the external heat transfer is fast enough.

除了温度，饺皮里淀粉的糊化速率其实跟饺皮的筋度有关系。蛋白质含量越高，糊化越受限制。所以高筋粉做的皮较难煮熟。皮的厚度当然也有关系，厚皮自然难煮。而馅的熟成速度则跟大小和温度有关系。

Besides temperature, gelatinization rate of starch with the dumpling skin skin dumplings gluten relationship. The higher the protein content is, the more restriction the gelatinization is. So the skin made of high gluten powder is difficult to cook. Of course, the thickness of the skin is also related, thick skin naturally difficult to cook. The filling speed with aging size and temperature relationship.

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