When freezing jiaozi, it is generally recommended to steam it with cold water, because in the process of slowly boiling water, the hot air can slowly thaw the jiaozi, and the steamed jiaozi has a good appearance and taste. If hot water is put into the pot, the dumpling skin may be soft and rotten. If jiaozi is now wrapped, it is generally recommended to steam it with hot water. Because it takes a long time to cook in cold water, jiaozi may be stuck and broken, and hot water will keep the toughness and flavor of dumpling skin to the greatest extent.

1 The steps of steaming and freezing jiaozi are as follows:

1. First, pour a proper amount of water into the bottom of the steamer, which is about two-thirds of the depth of the bottom of the pot.

2. Then brush a thin layer of oil on the bottom of the steamer and place the frozen jiaozi neatly.

3. Then cover the lid and steam for 15-20 minutes.

4. Finally, take out the steamer, mix soy sauce, white vinegar, garlic and other sauces, and eat them.