1, jiaozi is easy to boil in cold water. Because jiaozi is wrapped when it is frozen, if it is cooked with cold water, jiaozi will slowly thaw from the outside to the inside as the water temperature rises slowly. At this time, the dough kneading place of jiaozi, the outermost bread, will be separated first because of the thawing of water temperature, resulting in the dumpling stuffing in jiaozi being boiled into soup and jiaozi being cooked.
2, cold water pot jiaozi easily broken skin. Because the water temperature in the cold water pot in jiaozi rises slowly from the outside to the inside, except for the kneading area in jiaozi, other dumpling wrappers are easy to melt but will not be cooked first, and the slow cooking in the cold water pot itself takes a long time, so these soft parts are easy to break down in slow cooking, which will also lead to premature cooking in jiaozi.
3. The hot water kettle is completed in jiaozi. Because the frozen jiaozi itself is wrapped and frozen, if boiled in hot water, the dumpling skin will be cooked faster because of instant heating, and the cooked dumpling skin is elastic, so it is not easy to boil, and then cover it and stew slowly.
In the upper layer of the pot, there will be an immature part of the upper layer heated by steam to float until the jiaozi is completely cooked, not rotting and complete. Therefore, quick-frozen jiaozi should be cooked in hot water.
Do I need to thaw the frozen jiaozi first?
Cooking quick-frozen jiaozi must not be thawed first. It needs to be cooked directly and then cooked in jiaozi. The reason for this is the following：
1. Thaw jiaozi first, then cook it when it is rotten. Many people think that cooking quick-frozen jiaozi should be thawed before cooking. Who knows that jiaozi is soft and sticky in the thawing process, but it sticks together before it is cooked, which leads to poor cooking. Only one pot can be cooked at a time, and finally a lump of jiaozi is cooked, which is very embarrassing to eat.
2. First thaw the dumpling skin, which is soft and easy to cook. Even if the jiaozi thawed first is not sticky or rotten, because jiaozi needs to absorb the heat and moisture in the air during thawing, the dumpling skin will become soft gradually. At this time, if the water is directly boiled, the boiled water will have an impact, and it is easy to crush the soft jiaozi, which will eventually be boiled into a pot of porridge. Therefore, it is best not to defrost the frozen jiaozi first and cook it directly.