1. Boiling jiaozi with cold water is to make the dumpling skin more compact, chewy and tasty. The principle is that it expands with heat and contracts with cold. Heating water is equal to not adding it, except that there is too little water. No cold water, of course, but the probability of boiling the dumpling skin will be greatly increased and the taste will be much worse.

2. Cooking jiaozi is the same as cooking noodles. Boil the water for three times, and then you can get out of the pot. In commercial catering, even boil the water for one and a half times, and jiaozi will be served to you. Especially the Chinese cabbage meat stuffing, the Chinese cabbage is still raw, and the leek meat stuffing is still white.