Gently push jiaozi with the back of the spoon and let jiaozi rotate in the pot a few times, so that jiaozi will not stick to the bottom of the pot, and it is not easy to stick together, resulting in broken skin and exposed stuffing. Cook it gently, and jiaozi will cook it in the pot until it floats to the surface. We should quickly change to low heat for cooking. If you keep cooking with a big fire, jiaozi will break his skin if he keeps rolling. Due to uneven heating, it is also easy to cause external coke to be hard inside, which affects the taste.

Order cold water. When cooking jiaozi, every time the water is boiled, you need to add an appropriate amount of cold water to make the jiaozi hot and cold, and make the cortex coagulate. After cooking for two or three times, cook for a while, then turn off the fire and serve; Jiaozi cooked in this way will not be broken, but soft but not hard, sweet and smooth.