How to prevent jiaozi from sticking together or sticking to the plate when steaming dumplings?

Put cold water in steamed dumplings. If jiaozi is put into cold water, the temperature will change gradually, and the dumpling skin will change accordingly. Because there is no alternation between cold and hot, the chances of dumpling skin being affected by moisture are very small. The steamed dumpling skin is still very elastic, and will not break the skin and stick to the pot.

The origin of jiaozi

Jiaozi originated from the ancient trough. Jiaozi, formerly known as Joule, originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a "medical sage" in Nanyang, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used as a medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc. ) to avoid frostbite of patients' ears. It is a traditional specialty food deeply loved by the people of China, also known as jiaozi. It is the staple food and local snacks for people in northern China, and it is also a New Year's food. There is a folk song called "Xiao Han, eat jiaozi in the New Year." Jiaozi often cooks with flour and leather bag stuffing.