1. Gently pinch.

Before cooking jiaozi, rub jiaozi with clean hands to make it crack slightly, so that the cooked jiaozi is easy to cook inside and outside, soft and delicious.

Step 2: in boiling water

Bring boiling water to a large fire, then put jiaozi into the pot, gently push it away with the back of the spoon, and let it rotate a few times to avoid sticking to the bottom of the pot. After jiaozi is boiled in the pot until it floats, it should be cooked quickly with low fire. At this time, if you still cook with strong fire, jiaozi will break if you continue to roll. If jiaozi keeps turning over, the temperature will be uneven, and it is easy to be hard inside.

Add cold water

After jiaozi is put into the pot, an appropriate amount of cold water should be added every time it is opened, so as to keep it rolling instead of tumbling. After cooking for two or three times, you can take it out after cooking for a while. Jiaozi cooked in this way is moderate in hardness, sweet and delicious.

4. Change soup frequently

After boiling two or three pots, the soup becomes thicker, which greatly limits the activity of water molecules. Change the water before cooking, otherwise it will cook slowly and be easily caught.