Just wrapped jiaozi should be scalded with boiling water, and then push jiaozi away with a spoon. Keep the water boiling all the time, or add some water properly, so that jiaozi will not stick together or stick to the pot.
Quick-frozen jiaozi should be boiled in warm water and put in one by one. The principle is that as the water temperature rises slowly, the stuffing and skin of dumplings slowly melt and will not stick together. Whether it is boiled or frozen, the step of putting salt in the water of 1 is indispensable, which can effectively prevent jiaozi from sticking to each other or sticking to each other!
Hit the nail on the head If you want the cooked frozen jiaozi to be the same as the fresh one, you need to add 1 step more! Soak the frozen jiaozi in clear water for 1-2 minutes, boil the water in the pot until it is slightly boiling, and then go to jiaozi. Will cook until all the jiaozi floats. You can try it. The jiaozi cooked in this way is really the same as that just wrapped!
The principle is that quick-frozen jiaozi will cause a large amount of water loss in the dumpling skin during freezing. If you directly touch boiled water, it will cause the dumpling skin to boil. First of all, jiaozi is soaked in cold water, so that the dumpling skin can absorb water, and the initial thawing effect can be achieved. Then I will cook the pot with warm water, so that the cooked jiaozi won't break the skin and stick to the pot!
Whether cooking frozen jiaozi or fresh jiaozi, the correct way is to cook the skin first and then the stuffing. When the dumpling skin is almost cooked, cover the pot, and then cover the pot to cook the stuffing. Jiaozi cooked by this method will not break the skin, the soup will not be turbid, and the pot will not stick to the pot.
The most taboo to be a jiaozi is the lack of water. You must remember that no matter what kind of jiaozi you make, you must have more water, which is about 3-5 times that of jiaozi. You should also add some salt to the water, because salt can relieve gelatinization. Boil the skin with big fire and the stuffing with small fire, remember!
The final conclusion is: Never put jiaozi directly into the pot, but soak it in 1 more, so that the cooked jiaozi will be fresh and tender, without peeling, sticking to the pot and revealing the stuffing. This 1 step is critical!