Is it necessary to cook frozen jiaozi out of the refrigerator? Whether you make your own quick-frozen dumplings or buy them from outside, you must pay attention when making them. It's different from fresh jiaozi. Many people can't cook, it's easy to cook.

Do I need to thaw the frozen jiaozi first? To be sure, quick-frozen jiaozi does not need to be thawed. Just take it out of the refrigerator and put it in the pot one by one. It's easy to stick if thawed, so the skin is easy to break.

First, we add water to the pot, cover the pot and boil the water until it boils. At this time, we lifted the lid. Take the quick-frozen jiaozi out of the refrigerator, put it directly into the pot without thawing, and then push the jiaozi quickly with a spatula. The purpose of this step is to separate the jiaozi from the bottom of the pot, because the quick-frozen jiaozi has great gravity and is easy to stick to the bottom of the pot. If it sticks, it is particularly easy to break the skin. Remember to push jiaozi the first time.

At this time, you can cover the pot and continue to cook jiaozi. After boiling, open the lid, add half a bowl of cold water, cover the lid, and add half a bowl of cold water after boiling for the second time. This means adding cold water twice.

After cooking for three times, you will see the dumplings floating on the water, indicating that the dumplings are cooked. You can also gently press jiaozi's skin with chopsticks. If it can rebound soon, it means that jiaozi is ripe.

Scoop up the jiaozi with a colander, control the moisture, and put it directly into the plate. At this time, jiaozi just came out of the pot, and it was easy to stick. Be sure to turn the two plates back and forth so that the moisture on the dry surface won't stick together.

Look at my own quick-frozen dumplings. I made it myself. It's not broken at all? Jiaozi cooked in this way does not break the skin or stick together, and jiaozi is particularly delicious.

Note: Be sure to prevent jiaozi from sticking to the bottom of the pot. At this time, you must put more water in cooking jiaozi, and don't put too much jiaozi in a pot, otherwise it will easily stick to the pot. In the process of cooking, also want to use a spatula gently push twice, to prevent jiaozi adhesion.

According to the different fillings, the cooking time in jiaozi is different, but it needs to be cooked at least twice before the pot can be changed. There is a very intuitive way to judge whether jiaozi is ripe, that is, use chopsticks to press jiaozi, and the rebound will soon be ripe.

How to make quick-frozen jiaozi? Use cold water or hot water to teach you the correct way, without breaking the skin or revealing the stuffing.