For the newly wrapped jiaozi, it is generally necessary to wait for the water to boil before entering. At this time, the water temperature will not be churned by the introduction of jiaozi. When the heating continues until the water is stirred again, pour in an appropriate amount of cold water. After adding cold water for three times, jiaozi will swell and float on the water. By this time, jiaozi was almost ripe.

When jiaozi swells and floats on the water, it proves that jiaozi is ripe. However, because each jiaozi is different in size and heated to different degrees in water, some jiaozi may not be fully cooked at this time. It is suggested to cook for about 1-2 minutes after jiaozi floats up, and take out the jiaozi after it floats on the water and its skin is uneven, so that it can be eaten.