With the improvement of living conditions, many people often buy some frozen jiaozi or some frozen jiaozi in the supermarket. However, when cooking quick-frozen jiaozi, it is very learned. 1 and quick-frozen jiaozi are frozen for too long, so the water in the dumpling skin will evaporate, and jiaozi is not easy to cook, which will be a little raw. Do not use large fire to cook. Cook jiaozi slowly with medium and small fire.

2. Boil more water and add some salt in jiaozi to increase the boiling resistance of dumpling wrappers.

3. Boil the water, then put jiaozi into the pot, and fully stir it from time to time to prevent jiaozi from sticking to the pot.

4. Don't let the water boil too much, or the jiaozi will break easily. Add a little cold water after the water boils, and then add cold water after the water boils. Repeat this action three times.

5. Boil and freeze jiaozi. Observe the shape of jiaozi. jiaozi will soften slowly after cooking. If jiaozi floats on the water and the dumpling skin is uneven, it means that jiaozi is ripe.

Extended data:

Jiaozi is a traditional food in China, which is wrapped in dough and shaped like a half moon or an ingot. The wrapped jiaozi can be used to make steamed dumplings, fried dumplings or glutinous rice balls.

Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. There is a folk saying "delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.