The first trick: There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot and cook the stuffing, and use our pot to cook the skin". These words are very reasonable. As we all know, the boiling point of water is 100℃, and the dumpling skin exposed to the water is "steamed" but the filling is still cooked and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.

The second measure: after the water is boiled, add the right amount of salt. After the salt is dissolved, put the jiaozi into the pot, then cover the pot, without turning it over or cold water until it is cooked. Jiaozi cooked in this way does not stick to the skin or the pot, and jiaozi left in the pot will not stick.

The third measure: Before boiling jiaozi water, put some onion tips, and then put them into jiaozi after the water is boiled, so that the boiled jiaozi will not be broken or sticky.

The fourth measure: to prevent jiaozi from sticking to the pot, add 1 egg when kneading the noodles. In addition, if you want to cook the meat faster, you can add some vinegar to the water.