Add water to the pot, cover it and bring it to a boil. After the water is boiled, put jiaozi into the pot one by one and stir it with the back of a spoon to prevent jiaozi from sinking and sticking to the pot. Use the back of the spoon for fear of puncturing jiaozi. Cover and continue to cook over medium heat.

After the first boiling, add 1/3 bowls of cold water, cover and continue to cook. Boil the water for the second time and the third time, and repeat the steps of adding cold water. A * * * add cold water for three times, and finally all jiaozi floats and swells, which is ripe. If it's frozen, jiaozi needs to cook for a while.

Steps to Lower jiaozi:

Step 1: First, prepare a pot, and boil it in water that can probably drown jiaozi. Prepare the right amount of jiaozi.

Step 2: The water in the pot is boiling, remove the lid and get ready to go to jiaozi.

Step 3: When the water boils, put it in jiaozi, and touch jiaozi with the back of the spoon. Don't stick to the pot. When jiaozi leaves the bottom of the pot, you can cover it.

Step 4: Slowly put the jiaozi into the pot one by one, and be careful not to spill hot water on your hands. When jiaozi is all in the pot, push the jiaozi with the back of the spoon to prevent jiaozi from sinking and sticking to the pot. The water is boiling again. Open the lid and cook for a while.

Step 5: When the jiaozi floats and boils, add a proper amount of water into the pot to stir, cover the pot and then cook (the water in the pot is boiled again, then add cold water and continue to cover the pot). In fact, it is to add cold water twice.

Step 6: Push it down with a spoon and cover the pot for a while. At this time, if the vegetarian jiaozi is cooked, jiaozi should cook the meat for a while, and then take it out.