There are several folk sayings about cooking jiaozi: "Boil the skin first, then the stuffing", "Cover the pot to cook the stuffing, cover the pot to cook the skin". These words are very reasonable. As we all know, the boiling point of water is 100℃, and the dumpling skin exposed to the water is "steamed" but the filling is still cooked and the soup color is unclear. If we cook, the steam will be lost quickly, and the water temperature can only be kept around Baidu. Jiaozi continuously stirs with boiling water to transfer heat evenly; When the dumpling skin is ripe, cover the pot and cook the stuffing. Steam and boiling water can quickly transfer heat to the stuffing, and it doesn't take long for the dumpling stuffing to be cooked. Jiaozi cooked in this way is not fragile, and the soup is clear. Jiaozi is non-sticky and delicious.