The purpose is to keep the temperature in the pot high under the condition that the fire such as firewood and coal fire is difficult to adjust, so as not to cause overflow, and at the same time, it can supplement the water lost by evaporation.

The purpose of keeping the temperature in the pot high is to cook stuffing, and the heat transfer is from the outside to the inside. Meat stuffing is usually cooked later than dumpling skin, so it needs to be cooked for a few minutes after dumpling skin is cooked.

In fact, in the case of using controllable fire sources, such as natural gas, liquefied gas and electric furnace, as long as there is enough water in the pot and no water is added, the fire source can be turned down and kept slightly boiling for a few minutes, so as to achieve the purpose of cooking jiaozi and save energy.

Extended data:

Traditional method of cooking jiaozi:

1, boil water first,

2. Pour the jiaozi into the water. Be careful not to use too much, which is easy to stick.

3, stir the hot water, let jiaozi move don't stick to the bottom of the pot.

4, cover the pot, such as jiaozi floating can eat.

Note: If jiaozi does not float after boiling, add cold water several times until jiaozi floats.

References:

Cook jiaozi-Baidu Encyclopedia