Freezing jiaozi is particularly convenient, so you don't need to spend time wrapping it now, just prepare it in advance and cook it. However, some people wrap jiaozi and put it in the refrigerator to freeze it. When they eat it again, there will be cracks in the dumpling skin. When jiaozi is taken out and boiled in water, all the fillings inside will leak out and all the flavors will run out. This will do more harm than good. Next, let's teach you how to cook frozen jiaozi without breaking the skin. Method 1: When cooking jiaozi, put more water in the pot, and at the same time, add some salt to increase the hardness of dumpling skin. When the water boils, put jiaozi into the pot and stir with a spoon to prevent jiaozi from sticking to the pot. When the water keeps boiling, the jiaozi is easy to crack. You can add a little cold water after the water boils. When jiaozi floats on the water, it proves that jiaozi is ripe, so you can take it out, but don't overcook it. When cooking quick-frozen jiaozi jelly, use low fire to cook it, and it will take a little longer to avoid boiling. Method 2: First, take out a proper amount of jiaozi and soak it in cold water for about three minutes, making sure that the water does not pass through jiaozi. The purpose of this step is to make the dumpling skin absorb enough water, but not for too long. Then take the pot and fire, and put enough water to estimate that it can not cross jiaozi, so that jiaozi can be heated evenly. Boil the water with a big fire, and it can be put into jiaozi at this time. Turn down the fire a little. Don't rush to turn over the jiaozi after it is put into the water. Wait a minute or so and then stir it with a shovel to avoid sticking to the pot. Next, as soon as they float up one by one and become crystal clear, they can be fished out with a colander. The above is the concrete solution of how to cook frozen jiaozi without breaking the skin. I believe everyone can learn it soon.