Boil the water in jiaozi pot with salt, then add some salt, and then go to jiaozi after it is salted. Don't stop turning until it is ripe. The jiaozi cooked in this way does not stick to the pan, nor does it stick to each other's skin, and even the rest of the jiaozi does not stick.
The principle is: If you don't put salt when cooking jiaozi, there will be a lot of starch and protein in the water. After adding salt, salt can exist in the form of ions in water, and then combine starch and protein. Therefore, the water is very clear, the dumpling skin is very smooth, and it will not stick together, and the endless jiaozi will not stick together.
Many quick-frozen dumpling skins, especially those with wrinkles, are not easy to cook and may even be caught. Jiaozi seal is to pinch very solid! Add a little salt to the pot, and the water will not overflow or rot easily when the pot is boiled. If you are afraid of undercooking, you can add some cold water when cooking jiaozi. Generally, you can boil the pot three times and add water three times, and jiaozi is basically cooked.
Adding a spoonful of oil to boil water and then boiling jiaozi can also solve the problem of easy adhesion. Because the oil will float on the water, after jiaozi floats, the dumpling skin will stick with oil, which is equivalent to covering the jiaozi with a protective film, which is not easy to stick. However, it is not advisable to drink more jiaozi soup cooked by this method, otherwise it will easily lead to excess calories.