First, put water in the pot, and boil a little more water for freezing jiaozi to prevent jiaozi from sticking together. Add a tablespoon of edible salt to prevent jiaozi from sticking to the pan or each other. Light the fire and start boiling water.

Second, in order to prevent the jiaozi from breaking in the process of cooking, you can also put some green onions in the clear water in the pot, and then start boiling water.

3. Immediately after boiling water, put the frozen dumplings (which are hard and frozen, and never cook them after thawing) into the pot to start cooking. At this time, gently stir the dumplings in the pot with the back of a spatula to prevent them from sticking to the pot.

4. Cover the pot and cook it over medium heat. After boiling and tumbling, add a half bowl of cold water, and then gently stir the jiaozi in the pot with the back of a spatula.

Five, don't cover the pot at this time, open the pot to cook, add cold water at a time, and gently stir the jiaozi in the pot with the back of a spatula. After repeated three times, the frozen jiaozi swelled and floated, and it was cooked.

Jiaozi won't break when boiled in cold water. The reason is that frozen dumplings are heated together with cold water. When the temperature of water rises slowly, the temperature of dough and stuffing also rises slowly. By the time the water boils, the temperature inside, outside and boiling water of dumplings is very uniform, so the boiled dumplings have good elasticity and cooked meat stuffing. If the frozen dumplings are cooked after the water is boiled, the dumplings are in an environment where the inside is frozen and the outside is hot, and the dough will be cooked quickly. Before the stuffing is cooked, the dough will be boiled and broken.