1. Soak in cold water and boil at 4 degrees. When the temperature is about 4 degrees, you can boil the jiaozi you just soaked in water. Boil until the water boils, and all the jiaozi floats, and it is cooked and edible.

2. Don't cook with boiling water. Be sure to wait for the water to boil before cooking, and then push jiaozi away with a spoon.

3. add salt. Adding salt to water and boiling in jiaozi can increase the boiling point of water. Salt can make flour tough, slow down the gelatinization speed of starch, increase the boiling resistance of dumpling skin, prevent the dumpling skin from breaking due to tension, and make jiaozi more resistant to boiling and less prone to breaking. Don't wait for jiaozi to cook before adding salt.

4. Come on. Put a little cooking oil in the water, and then put jiaozi. This can add a protective film to the epidermis of jiaozi, which has a lubricating effect and ensures that jiaozi will not stick together again.

5. Don't cover the pot for too long. Cooking jiaozi with a pot cover saves time and gas, but it can't be cooked with a pot cover for too long, so as not to break the skin.

6. Temperature. When cooking quick-frozen dumplings, don't use fire. It's not like fresh dumplings, and it's not easy to break the skin when cooked with fire. Fast dumplings are suitable for slow cooking with medium and small fire, while quick-frozen jiaozi is not easy to cook. If boiled with strong fire, the skin will be cooked and the stuffing will be raw, and it will be easy to break.

7. have some water. When jiaozi boils until the water boils, inject a little cold water to cool down. After the water boils again, inject cold water to cool down.

8. Stir with chopsticks. Stir with a spatula or spoon is also easy to break the dumpling skin, and chopsticks are the best choice. Mixing chopsticks against the bottom of the pot can prevent jiaozi from piling up.