Because the quick-frozen jiaozi is raw, if it is cooked in cold water, the dumpling wrappers are easy to stick together and break, which will affect the taste. If the water boils, the dumpling skin will be cooked quickly and won't stick together.

In order to avoid jiaozi sticking to the pot, you can also add some salt when cooking jiaozi. And when cooking jiaozi, it is not advisable to stir it too early, which will also lead to the rupture of jiaozi and the outflow of dumpling stuffing.

Extended data:

Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, was first invented by Zhang Zhongjing, a doctor in Nanyang, China, with a history of 1800 years. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.