Put jiaozi into a pot with boiling water and gently push it with a spoon to prevent the sticky pot and jiaozi from sticking together; After the water boils again, add an appropriate amount of cold water, so that the boiled jiaozi will not break the skin.

working methods

0 1

When cooking jiaozi, be sure to boil the water before putting it in. After entering jiaozi, keep the water in the pot tumbling strongly with fire, so that jiaozi won't stick to the bottom of the pot.

02

When the water boils, put the jiaozi into the pot, and then gently push it in one direction with a spoon to make it rotate as much as possible to avoid sticking together or easily sticking to the bottom of the pot; Jiaozi floats, so you don't have to push.

03

When the water in the pot boils again, turn the heat down and add some cold water. In this way, jiaozi won't be stuffed or undercooked due to uneven heating.

04

Add a small amount of cold water after each boiling, and repeat for three times. After adding cold water for the last time, cook jiaozi for a while, and then you can go out.

05

Finally, you can season the cooked jiaozi with sugar water.

Special tips

The frozen glutinous rice balls are taken out of the refrigerator before cooking, and need not be thawed to avoid damage after thawing.