It depends.
Frozen jiaozi is easy to breed bacteria after thawing. If the frozen jiaozi thaws for one day, it is likely to deteriorate under high temperature. If it is found that jiaozi has turned sour and deteriorated, it is not recommended to eat any more.
If the ambient temperature is not very high, you can continue to eat, and jiaozi will not deteriorate, but it is possible that jiaozi will become soft and broken.
It is recommended to eat it steamed.
Jiaozi is hard to freeze, but if it is thawed for one day, the ice inside will melt into water, which will make jiaozi's skin soft and sticky. In severe cases, jiaozi will stick together and become sticky dough.
If these jiaozi doughs continue to be cooked and eaten, it is easy to break the skin, which will easily affect the taste and beauty. Therefore, it is suggested to eat it steamed to minimize the possibility of jiaozi's broken skin.
It is recommended to put hot water in the pot.
Don't use cold water or boiled water to freeze jiaozi, or the dumpling skin will break easily. It is suggested that jiaozi can be put in when the water temperature is about 50℃, that is, small bubbles have begun to appear around the pot, but the water has not yet boiled.
At the same time, when cooking, you can also add an appropriate amount of edible salt to the water, which can enhance the compactness of the dumpling skin, not only prevent the dumpling skin from cracking in jiaozi, but also make jiaozi more elastic to eat.
No need.
Frozen jiaozi generally does not need to be thawed before cooking, and can be directly cooked with hot water. This is because during the freezing process in jiaozi, a large amount of water on its epidermis formed ice crystals. If it is thawed, the dumpling wrappers will absorb water and become soft, and adhesion will easily occur between jiaozi and jiaozi.
But if you have time, you can also soak the bag in cold water for about 5 minutes, and then cook it after the frozen jiaozi is slightly thawed, so that jiaozi will be heated more evenly.