1, the meat stuffing is cooked in jiaozi for 5- 10 minutes; Cooking jiaozi depends not on the time, but on its state, specifically, how long it will take. According to the size of jiaozi, the size of the heat and the time, it may be different, so the cooking time is not counted. Be sure to look at the status, so as not to make mistakes.

2. Raw meat is best cooked. Boil the water in the jiaozi, then dip it with a spoon, cover it, and boil it. Pay attention to the fact that jiaozi water is easy to escape. When jiaozi water comes out, add a little cold water, dip it with a spoon a few times, cover it and continue to cook. Cook it five or six times repeatedly. Take out a jiaozi with a spoon. Press the skin and meat with your hands to separate the stuffing. A little hard, jiaozi is ripe.

3. Raw jiaozi, whether fresh or quick-frozen, should be cooked with salt. The cooking process is usually boiled for three times and boiled for three times. Whether cooked or not, picking up a dumpling wrapper that can rebound quickly is basically cooked.