1. Add a little salt after the water boils, and go to jiaozi after the salt is dissolved, without adding water or turning over until it is cooked.

2, you can cook jiaozi, put a few green onions in the pot, so that the boiled jiaozi is not sticky.

3. To prevent jiaozi from sticking to jiaozi noodles, add 1 egg to every 500g noodles. When cooked in a pot, the dumpling skin becomes tight and hard to stick because of protein's contraction and solidification.

4. After jiaozi is cooked, soak the cooked jiaozi in warm water first, and then put it on a plate, so that it won't stick together.

Extended data:

Matters needing attention in cooking jiaozi:

Boil in cold water and quickly freeze jiaozi. Quick-frozen jiaozi is easy to break the skin when cooked in boiling water, and the meat stuffing is not easy to cook. Boil jiaozi in cold water, and then quickly freeze it. With the increase of water temperature, the dough and meat stuffing in jiaozi are heated more evenly and the skin tastes stronger.

Fresh jiaozi cooked in boiling water. Jiaozi, which is wrapped at home, must wait for the water to boil before cooking. When cooking jiaozi, put jiaozi into the pot while boiling water, and then gently push it in one direction with a spatula to prevent jiaozi from sticking to each other or sticking to the bottom of the pot.