2, quick-frozen jiaozi, boiled in cold water. Quick-frozen jiaozi is easy to break the skin when cooked in boiling water, and the meat stuffing is not easy to cook. The advantage of boiling jiaozi in cold water for quick freezing is that the dough and meat stuffing in jiaozi will be heated more evenly with the increase of the water temperature in the pot, and the dumpling skin will have a stronger taste. Frozen jiaozi cooked in cold water will be more delicious.
Don't touch jiaozi after he puts it in the pot. Wait a minute or two to get used to the water temperature. Thaw the skin slightly, because the water temperature will become solidified. At this time, stir slowly with a spoon to prevent sticking together.
4. Quick-frozen dumplings take longer to cook than handmade dumplings. Ordinary handmade dumplings can be cooked in about 8 minutes, while the time for quick-freezing dumplings is doubled.