Quick-frozen dumplings will be taken out of the refrigerator before cooking, thawed first, and then cooked in a pot. In fact, this is not correct. After the quick-frozen dumplings are taken out of the refrigerator, they can be boiled in boiling water without thawing. If thawed first, jiaozi's skin will become wet and soft, and it will stick and break easily after being put into the pot.

Extended data:

Matters needing attention in cooking jiaozi:

1, don't cover the pot for cooking at first. If jiaozi just covers the lid and cooks, the steam in the pot is difficult to be discharged, resulting in excessive pressure in the pot. At this time, the dumpling skin has not yet formed, and it is easy for steam to boil the dumpling skin, especially the part of the dumpling skin exposed to the water. As soon as the skin was broken, jiaozi ran all over the pot. Therefore, jiaozi just got off the pot, so it is advisable to avoid covering the lid and let the steam in the pot emit.

2. Don't cook dumpling stuffing without covering the pot. After the dumpling skin is shaped, cover it and cook the dumpling stuffing. Cover can reduce the loss of water vapor and heat, make dumpling stuffing easy to cook, and save time and fuel.

Don't add cold water when boiling. In order to cook jiaozi quickly without breaking jiaozi, in the process of cooking jiaozi, it is necessary to add an appropriate amount of cold water in time after boiling, so as to prevent the jiaozi from cracking due to boiling water or boiling too fast.