To provide a frozen jiaozi wholly without requiring complicated operations such as addition of oil and water and covering with or removal of a lid at the cooking by a frying pan, and having good appearance and texture.

The frozen Jiaozi is obtained by bringing (1) the Jiaozi into contact with (2) the first layer comprising batter and (3) the second layer comprising water or seasoning liquid in the ratio of 100:(5-30):(20-100), and freezing the resultant product. In another aspect, the frozen jiaozi packaged in a tray is obtained by bringing (1) the tray and(2) the Jiaozi arranged on the tray into contact with each of (3) the first layer comprising the batter and (4) the second layer comprising the water or the seasoning liquid. The ratio of the Jiaozi, the first layer and the second layer is 100:(5-30):(20-100).