The quick-frozen jiaozi itself contains a certain weight. If you don't turn it over, it will be heated unevenly for a long time, resulting in the other side turning white. When cooking jiaozi, it is recommended to gently turn it with a spatula.

2.

When the quick-frozen jiaozi is stored in the refrigerator for too long, the water in the dumpling skin is basically lost, and local whitening will occur when cooking. ...

3.

When cooking frozen jiaozi, it is not advisable to use only big fire or small fire, but to coordinate with each other. It is generally recommended to boil water over a large fire. ...

4.

Adding salt when cooking jiaozi can increase the toughness of dumpling skin to a certain extent, and make jiaozi more resistant to cooking and should not be broken.