1. Prepare a proper amount of frozen jiaozi, water and steamer.
2. First pour a proper amount of water into the pot, and then put it on the steamer or steamer rack. The water should not be too much, and it should not exceed the steamer rack, so as to avoid water overflowing and causing steamed dumplings to become dumplings, and the skin becomes wet and sticky, but it should not be too little. Otherwise, the phenomenon of boiling pot and jiaozi will become dry and hard.
3. Brush the bottom of the steamer with a thin layer of oil or spread a layer of edible silicone paper to avoid jiaozi sticking to the bottom.
4. Put the frozen jiaozi in order, with a certain distance between them to prevent adhesion and skin breakage.
5. Then cover the pot cover, boil water over high fire, and steam over medium fire for 10- 15 minutes.
6. Finally, take out jiaozi, mix it with soy sauce, white vinegar, garlic, pepper and other sauces, and dip it in. Some steamed dumplings are properly seasoned, but they can also be eaten directly without dipping them.
Off topic knowledge:
Frozen jiaozi can be steamed directly without thawing.
If the quick-frozen jiaozi is thawed and then steamed, its jiaozi will produce excess water after thawing, which will lead to the phenomenon that jiaozi adheres to each other and breaks the skin. It will be frozen and steamed directly. Because the water is frozen, every jiaozi will be separated. When steaming, only a little distance is needed, or some edible oil can be coated on its surface to help separation, thus maintaining the appearance and taste of jiaozi.