The density of jiaozi before boiling was higher than that of water, but after boiling, the volume of jiaozi became larger and the density became smaller, because it was full of steam. When the density of jiaozi is lower than that of water, jiaozi will be in a floating state, which proves that jiaozi is mature and edible. Jiaozi tastes chewy at this time. If you like soft and rotten food, you can cook jiaozi for 1-2 minutes.

relevant information

Generally, open the lid and cook the skin, and cover the lid and cook the stuffing. After jiaozi enters the pot, he needs to open the lid and boil the skin first, so that the steam can be emitted, and the dumpling skin is heated evenly, so that it is not easy to be boiled.

When the dumpling skin is completely gelatinized and cooked, the pot cover can be used to cook the stuffing, so that the steam and heat generated can be better transferred to the dumpling stuffing inside, jiaozi can be ripened faster, and the cooked jiaozi tastes better.