so i figured my mom's usual technique of boiling twice would work on wang's fast food's frozen dumplings. ie., bring water to a boil, add desired number of dumplings, wait until they all float to the surface & then discard boiling water; fill with cold water & bring to a boil again. could be that i just made that last part up & maybe i'm supposed to remove the dumplings first & bring the water to a boil again before adding the dumplings. but it's worked in the past with other dumplings. here, however, it seems to turn the skin on the wang's' dumplings to mush. ick. am i being a little overzealous about the boiling?