Dumplings are a traditional delicacy of our Chinese nation. In many places, it is customary to eat dumplings during the Spring Festival. Dumplings are a delicacy that many people like to eat. There are many ways to make dumplings, and many people make them at any time. Eat dumplings.

What are the ways to wrap dumplings

1. Bobo dumplings

Take a piece of dumpling wrapper in the palm of your hand, add an appropriate amount of filling, fold the wrapper in half and seal it. Semi-circle, pinch the edge of the dumpling with your index finger slightly in front of your thumb, hold the edge of the dumpling and push the fold forward slightly, repeat folding until it reaches the top of the right end and let go. In this way, a puff dumpling is completed.

2. Home-made dumplings

The simplest way to make home-made dumplings is to take out a piece of dumpling wrapper, add an appropriate amount of filling, fold it in half and pinch the upper joint tightly, and then use the tiger’s mouth to Pinch both sides and pinch inward, the most common wrapping method is enough.

3. Crescent Moon Dumplings

Take a dumpling wrapper and put the meat filling on it, fold it in half and pinch the middle tightly. Keep the dumpling wrapper on one side still, and use your left hand to fold the right half of the wrapper on the other side. Make one small wave and pinch it tightly, then continue to make two small waves, and pinch the left half in the same way.

4. Sunflower dumplings

Place the meat filling on one dumpling wrapper, and place the other dumpling wrapper flat on top of the meat filling. Then pinch the two dumpling wrappers together, pinch the lace inward along one corner, and finish forming a circle of sunflower dumplings.

5. Poached Dumplings

Take out a piece of dumpling wrapper, put the meat filling on it and fold it in half, pinch both sides tightly, and then roll out the lace from right to left.

6. Small fish dumplings

Take out a piece of dumpling wrapper and put the meat filling on it, fold it in half and pinch the middle. The dumpling wrappers on both sides are made in small waves from right to left. Pinch it tightly, pinch the leftmost end and flatten it.

7. Small Goldfish Dumplings

Take a dumpling wrapper, put the meat filling on it, and pinch the left half tightly. Pinch the middle part of the right half towards the center, leave the remaining part where the fish's eyes are, and pinch the remaining sides.

8. Yuanbao Dumplings

Take out a dumpling wrapper and put the filling on it, then fold it in half and pinch the two sides tightly, and then pinch the left and right corners together.

9. Triangular dumplings

Take a dumpling wrapper and put the meat filling on it, fold the left part in half and pinch tightly. Pinch the middle part on the right side toward the middle, and then pinch the remaining two sides tightly. You can also pinch out lace.

10. Four-corner dumplings

Take a dumpling wrapper and put the meat filling on it, pinch the middle tightly, then pinch the middle part of the left and right sides tightly, and then pinch the remaining edges tightly Even if it’s wrapped.

11. Sixi Dumplings

After putting the filling on the dumpling skin, first fold it in half and pinch the middle tightly, then pinch the middle part of the left and right sides together, and fold the remaining four Open the small mouth, you can stuff some of your favorite fillings into the small mouth, and the Sixi steamed dumplings are ready.

12. Small lock dumplings

Take a piece of dumpling wrapper in the palm of your hand, put in an appropriate amount of filling, fold the dumpling wrapper in half and stand it up, and use the index fingers and thumbs of both hands to start from the left and right sides of the dumpling wrapper respectively. Pinch the end toward the middle, leaving a natural opening in the middle. Bring the left and right sides together, fold the opening and pinch firmly, forming a pleat on each side.

Learn how to make dumplings

Ingredients: appropriate amount of dumpling skin and appropriate amount of meat filling

Cooking steps:

1. Sunflower shape : Put an appropriate amount of meat stuffing in the middle of the dumpling wrapper, then take a piece of dumpling wrapper to cover the meat filling, glue the edges, turn over one corner of the dumpling wrapper in one direction with your hands, and glue it together

2. Triangular shape: Put the meat filling on the dumpling wrapper, bring the three sides of the dumpling wrapper toward the middle, and then pinch the three sides toward the middle

3. Willow leaf shape: Wrap the dumpling wrapper in After filling, first push one end inward, then push both ends of the dumpling wrapper inward in turn, until there is a little tail left at the end, pinch the tail together

4. Crescent shape : Put an appropriate amount of meat filling in the dumpling wrapper, pinch it in the middle as a boundary, first pinch three pleats on the right, and then pinch three pleats on the left

5. Rose shape: dumpling wrapper 4 sheets, stacked and arranged in order, put an appropriate amount of meat filling, fold the dumpling wrapper in half, then roll it up gently, stand it up and slightly arrange the "petals"

6. Ingot shape: dumpling wrapper Add an appropriate amount of meat filling, fold it in half into a semicircle, seal it tightly, bend both ends of the dumpling toward the middle, pinch it firmly, and adjust the shape so that the sides of the semicircle are slightly upwards

Willow leaf dumplings recipe

Willow leaf dumplings have folds like willow leaves, and their different shapes not only satisfy the eyeballs, but also make children feel fresh and interesting, and also whet their appetites.

Ingredients: 500 grams of dumpling skins, 400 grams of lean meat, 200 grams of cabbage, 200 grams of green onions, one egg

Seasonings: appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of light soy sauce, chicken Use the right amount of flour and use the right amount of oil

Production steps:

1 First, let’s prepare the fillings. First chop the cabbage into mince, add a little salt in it, mix it well with chopsticks and set aside. This is to kill the water!

2 Chop the lean meat into mince, chop the green onion into mince, and then add the previous Squeeze out the water from the chopped cabbage and add it to the minced meat.

3 Add salt, sesame oil, light soy sauce, chicken powder, and oil into the minced meat, then put all the ingredients in one direction and mix evenly!

4 Prepare the fillings After that, we can use the pancake skin to make dumplings!

When I was 5 years old, we would make many kinds of dumplings at home, including four-corner dumplings, triangular dumplings, ingot dumplings, etc., and of course willow leaf dumplings. , Today I’m making willow leaf dumplings. The method of making them is a bit more complicated than ordinary ones, and it’s a bit more difficult for novices. You have to be very careful as you keep pushing, pinching, pushing, and pinching.

6. After all the dumplings are wrapped, you can cook the dumplings (of course you can also steam, bake, or fry them). During the cooking process, you need to add cold water several times until the dumplings are all floating. When it rises, it means the dumplings are cooked.

7 A beautiful, nutritious and fragrant dumpling is ready! When eating, you can add a little chopped green onion or coriander.

Note: Liuye dumplings are very beautiful when made. Babies find them fresh and like them very much. When cooking, add an appropriate amount of salt to the pot to prevent the cooked dumplings from sticking to each other.

Cooking Tips

When making dumplings, everyone should pay attention to the dough: use cold water to knead the noodles (water below 30 degrees). Rolling out the wrapper: The wrapper of the dumpling should be as thin as possible on all sides and with a belly in the middle. Do not roll it out too thickly. Making fillings: The water content of dumpling fillings should not be too high. Vegetables not suitable for dumpling fillings: such as zucchini. But it can be used as filling for steamed dumplings. When steaming dumplings, hot water is generally used to knead the noodles, commonly known as hot noodles. Steamed dumplings: Take them out 20 minutes after steaming. Sometimes you can't finish the dumplings at the first meal. You can fry them in oil the next day to make fried dumplings. They are also very delicious. They are charred on the outside and tender on the inside, and the outside is crispy and delicious.

You can also try using Cheng noodles to make the noodles. The steamed dumpling skins will be crystal clear!