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除了严格按照楼上2位的方法做以外，还要注意：饺子馅不能太稀（尤其是菜馅），要适当的放一点淀粉。我的经验是做菜馅饺子的时候，就改油煎啦。
mike2000
(风筝)
(#334944@0)
Last Updated: 2002-1-15
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请教各位姐妹，怎样煮饺子，皮才不会破？以前用鸿运饺子皮，每次30-40%的饺子皮肉分离，现换一种蓝色包装的饺子皮，大概也有10%的饺子遭此命运。
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