Bao jiaozi puts the stuffing on the dumpling skin, pulls it with one side of the skin to gather it on the other side of the dumpling skin, and then pinches it, so that the pinched pleats are not in the middle, and it is easy to break from the pleats when cooking jiaozi. Pinch jiaozi's pleat is in the middle of jiaozi, so the pressure is just half and half, and it is not easy to break when cooking jiaozi. The softness and hardness of jiaozi's bread surface is also a reason. The dough is too hard. Wrapping it in jiaozi may make the dumpling skin loose, leak soup, and break the skin when cooking in jiaozi. Too soft, the wrapped dumpling stuffing is easy to make the skin soft and thin, the stuffing leaks, and jiaozi can't cook it well.

For the freshly wrapped jiaozi, the fresh jiaozi must be pinched tightly, otherwise it is easy to reveal the stuffing. In addition, jiaozi needs boiling water, and jiaozi needs to boil water three times in a good pot, so that jiaozi can float out of the pot. Don't cook for too long. Noodles should be hard, too soft and easy to cook. As a jiaozi, some people are used to drinking cold water, but my experience is that they don't need water. The water is boiling, and it goes down into the jiaozi. Cover it and don't leave people. Even put your hand on the lid! Boil the pot, feel a hand, lift the lid, put it down and continue to cover the pot. Repeat three or four times, press the dumpling skin with a spoon and bounce it up. Do a good job in jiaozi.

The thickness of the skin. Dumpling skin should not be too thick, otherwise it will be difficult to cook. If it is too thin, it will be cooked badly and easily broken, and the kind of thing you want will appear. But according to your picture, it is not the reason why the dumpling skin is too thin. Another reason may be that when jiaozi was cooking, the water entered jiaozi without boiling, and the fire was too small and the cooking time was too long. When cooking jiaozi, you should put boiling water into the pot. Cover the pot when the fire boils, and cook jiaozi on low heat.

If it is fresh jiaozi, it is best to boil it in boiling water. Boil jiaozi with more water and add some salt. Adding salt can increase the boiling resistance of dumpling skin. When the water boils, gently put jiaozi into the pot. And should be fully stirred from time to time to prevent jiaozi from sticking to the pot. If it is boiled and frozen in jiaozi, it usually takes about fifteen minutes. Pay attention to the shape of jiaozi when making quick-frozen jiaozi. First, jiaozi will slowly soften when cooked. When jiaozi floats on the water and the dumpling skin is uneven, it means that jiaozi is ripe.