Quick-frozen jiaozi is easy to break the skin when cooked in boiling water, and the meat stuffing is not easy to cook. Boil jiaozi in cold water, and then quickly freeze it. The advantage is that the dough and meat stuffing in jiaozi rise with the water temperature in the pot. Heating will be more uniform, and the flavor of dumpling skin will be stronger. Frozen jiaozi cooked in cold water will be more delicious.
Fresh jiaozi, the dumpling skin outside is still soft and easy to absorb water. When cooking jiaozi, put jiaozi into the pot while the water is boiling, and then gently push jiaozi in one direction with a spatula, which can well prevent jiaozi from sticking to each other in the pot. There is a saying that "boiled skin is not covered, but covered with stuffing." If jiaozi just covers the pot, the high temperature of steam will easily boil the dumpling skin.
Matters needing attention in cooking jiaozi
Jiaozi shouldn't cover the pot when it's just cooked. After the dumpling skin is cooked, cover it, so that the dumpling stuffing can be cooked better and faster. Because dumpling stuffing is raw, it takes a while to cook, especially in jiaozi. When you feel that the dumpling stuffing is ripe, just lift the lid and cook for a while, or add some ingredients.
As the saying goes, "three rolls of jiaozi and two rolls of noodles", in order to make a good jiaozi, the dumpling skin should be prevented from being boiled in the cooking process. Many people will choose to add some cold water to jiaozi after the water is boiled. You can add cold water, but at the right time. After boiling, you can add an appropriate amount of cold water to prevent boiling water from boiling and the dumpling skin from being boiled because of overcooking. When cooking dumpling skin after opening the lid, add cold water to make the water boil twice, so that the cooked jiaozi is more delicious.