We are outside the dumplings or had some dumplings shop takeaway, also at home to eat dumplings, but you eat dumplings at home every time there, just from the pot out of the dumplings, put into the market, and not long after, they stick together, why is this the situation? Jiaozi joined a small editor to tell you.

我们家里平时包饺子用的白面，白面的主要成分是淀粉。把饺子放到水里去煮，受了热就会发生变化。饺子皮表面的淀粉会变成一种叫糊精的东西。糊精象浆糊一样有粘性，就是它使饺子皮互相粘连到一起。所以，饺子捞出之后，要注意时时把盘里的饺子用筷子翻动翻动，不要让它们粘连在一起。

Usually we use flour to make dumplings at home, the main component is starch flour. Put the dumplings in the water to cook, and the heat will change. The starch on the surface of the dumpling becomes something called a dextrin. The dextrin is as sticky as a paste, which makes the skin of the dumpling conglutination together. So, after the dumplings are pulled out, we should pay attention to the turn of the dumplings in the dish, and do not let them stick together.

把煮熟的饺子先放进清水里捞一下，然后再装进盘子里，就不会粘连了。另外，还可以在煮饺子的锅里放几片葱叶，或是放点盐，也能防止粘连。这些都是在家里可以用的方法。

Put the boiled dumplings in the clean water first and then put them in the plate and it won't stick. In addition, you can also put a few slices of onion leaves in the pot of boiled dumplings, or put some salt in the pot, and also prevent adhesion. These are all methods that can be used at home.

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