1. First, add half a spoonful of salt to the flour and mix well, then slowly add water to make smooth dough. Make the dough as hard as possible and wake up for half an hour before using it.

2. Then, knead the dough into a round strip and cut it into even small doses; Roll a small dose into a dumpling skin with a thick middle and a thin edge. Prepare leek, pork, shrimp and egg stuffing.

3. Copper coin jiaozi: Put four dumpling wrappers into the stuffing, less stuffing, fold in half and seal. Then seal the four jiaozi outward, press them into a circle, put them in the palm of your hand, and round the edge of jiaozi.

4. Sunflower jiaozi: Place the stuffing in the center of the dumpling wrapper and cover it with another dumpling wrapper. Pinch the hem of two dumpling skins thin with your fingers, and then knead them into lace spikes. Refer to my cookbook-Lace jiaozi.

5, Bo jiaozi: Take the dumpling skin in the palm, put the stuffing, fold it in half, and seal it into a semicircle. Starting from the left, the index finger of the right hand is slightly in front of the thumb, the index finger pushes the dumpling skin forward slightly and folds it, and the front end of the thumb is gently pinched, and this step is repeated until the right side.

6. Bird jiaozi: The wave jiaozi is folded in half, and the two ends of jiaozi are like birds spreading their wings and flying.

7. Crown jiaozi: Fold the dumpling skin into a triangle from the outside to the inside, then turn the skin over, put the stuffing in the middle, and lift the triangle up and knead it into a solid triangle. Rub three sides with your hands, and rub the lace according to the rubbing method of Bo Jiaozi above.

8. Triangle jiaozi: Put the stuffing in the center of the dumpling wrapper and knead it into a triangle. You can also pinch out wavy lace.