1, quick-frozen jiaozi should be boiled in hot water, because if you start cooking with cold water and heat it slowly, it will take too long to cook the dumplings, and it is easy to boil the dumpling skin. Therefore, it is recommended to cook with hot water, but not with boiling water, because jiaozi was originally frozen, but it was not easy to freeze when it was strongly stimulated by boiling water.

2. It is best to use hot water with a water temperature of 40-50 degrees for quick-frozen jiaozi. This water temperature will not make the jiaozi melt quickly, keep the elasticity of the dumpling skin, and make the dumpling skin and stuffing cook together without breaking the skin. I can't tell it's frozen jiaozi at all, and it's no different from the one I wrapped at home. In the process of cooking jiaozi, you can add a little salt, because the dumpling skin has no salty taste. When cooking jiaozi, adding a little salt can not only make the skin of jiaozi not so easy to break, but also make the skin of jiaozi contain salty taste, which makes it more delicious.