After jiaozi is boiled, add a little cold water. When it is cooked again, jiaozi will be cooked when it floats. It is not advisable to cook more.

Jiaozi evolved from wonton. In its long development process, there are many names, including ancient "prison pill", "dumpling bait" and "powder horn".

It was called "Crescent Wonton" in the Three Kingdoms period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty, "Flat Food" in the Yuan and Ming Dynasties and "jiaozi" in the Qing Dynasty. Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty.

Extended data:

Jiaozi has been used for banquets since 1000 years ago in the Tang Dynasty. Chang 'an, the capital, was the economic and cultural center of the Tang Dynasty. During the period of peace and prosperity, people's requirements for life are getting higher and higher, and food culture has also developed.

In the Tang Dynasty, there was a high-class banquet in Chang 'an, called "Shao Weiyan", which was a sumptuous banquet dedicated to the emperor after the official position of the court minister was promoted.

In a menu of "Roast Tail Banquet" discovered in the Tang Dynasty and preserved today, it is equivalent to today's menu, and there is a dish called "Twenty-four Gas Wonton".