First of all, we prepare ingredients: 500g flour? Water 200g? Half a spoonful of salt stuffing is appropriate.
1, add half a spoonful of salt to the flour and mix well, then slowly add water to form a smooth dough. Make the dough as hard as possible and wake up for half an hour before using it.
2. Knead the dough into round strips and cut into even small pieces; Roll a small dose into a dumpling skin with a thick middle and a thin edge. Prepare leek, pork, shrimp and egg stuffing.
The first type: copper coins.
1, put four dumpling skins into the stuffing respectively, put 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.
2. The right hand will pinch the round jiaozi into lace with spikes.
The second kind: sunflower jiaozi.
Place the stuffing in the center of the dumpling skin and cover it with another layer of dumpling skin. Pinch the hem of two dumpling skins thin with your fingers, and then knead them into lace spikes.
The third type: Bo Jiaozi.
Hold the dumpling skin in the palm of your hand, add 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.
The fourth kind: birds call children.
The wave jiaozi is folded in half, and jiaozi flies like a bird.
Fifth, lock up 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 Bojiao above.
Sixth: triangle jiaozi.
Put the stuffing in the center of the dumpling skin and knead it into a triangle. You can also pinch out wavy lace.
Seventh: jiaozi with four corners.
Put the stuffing in the center of the dumpling skin and knead it into a triangle. You can also pinch out wavy lace.
Eighth: Two-hole jiaozi
Two adjacent corners of a four-corner jiaozi are connected to form a two-hole jiaozi.
Ninth: four happy couples
Put stuffing in the center of dumpling skin, divide it into four parts, knead it into four corners, knead it in the middle, and leave four round holes at the edge. Sandwiched between adjacent round holes. Hold the four corners, too
Tenth: Sixi steamed dumplings
1 Simple method of Sixi steamed dumplings: Add stuffing and knead it into a quadrilateral. Then pinch out four round holes, and the adjacent round holes are pinched to death.
2. Put the mixed carrots, corn, auricularia auricula and spinach into four round holes respectively and steam in boiling water for 15 minutes.
Eleventh: Yuanyang jiaozi
Add the stuffing, fold it in half and knead it in the middle. Turn jiaozi in one direction and pinch at both ends.
Twelfth species: peony jiaozi
1, put the stuffing, divide it into five parts evenly, knead it in the middle, and leave five round holes at the edge. Pinch two adjacent sides between round holes together by hand.
2. Cut two knives on each petal with scissors. Mine is a little deep.
3. Put the mashed cooked egg yolk into five empty round holes with a small spoon, and then steam it in a steamer.
Thirteenth species: Yuanbao jiaozi
Put the dumpling skin in the palm of your hand, add the stuffing, fold the dumpling skin in half and seal it. Then bend both ends of the dumpling skin to the middle, pinch the edge of the dumpling skin at both ends, and turn the round edge up.
Fourteenth: Bao jiaozi
1, dumpling skin in the palm, stuffing in the middle, folded in half. Both ends are stuffed inside to make a bag shape with a narrow bottom and a wide top.
2. You can also pinch lace on it.
Fifteenth type: pentagonal jiaozi
Put the stuffing in the center of the dumpling skin, divide it into five parts, knead it into pentagons, and leave a small pentagonal corner in the middle without kneading. Knead the tip of each small pentagon and the lower part of the adjacent large pentagon respectively, and the pentagon jiaozi is completed.
Sixteenth: Butterfly Steamed Dumplings
1, fold the dough in half on both sides, leaving a small side intact; Turn the dough over and put in the stuffing; Fill the pericardium; Two straight edges are also clamped.
2. Pinch the unfolded side to make eyes; Pinch out two patterns with straight edges; Then the four sides around the pattern are turned over; Steamed. Butterfly steamed dumplings are also ready.
Seventeenth type: small lock crossover
Put the dumpling skin in the palm of your left hand, put in the stuffing, fold the dumpling skin in half and stand up, hold the left and right ends with your thumb and forefinger at the same time, leave a hole in the middle, and fold the left part to both sides respectively.
Eighteenth species: four-leaf clover cross
Put the dumpling skin in the palm of your left hand, add the stuffing and knead it into four equal parts. Pinch the center first, then pinch the bottom of each petal with the thumb and forefinger of the right hand, leaving the shape of the leaf on it, and then knead the leaf into a wave shape.
Nineteenth species: jiaozi the goldfish.
1. jiaozi, goldfish, put the dumpling wrapper in the palm of your left hand, put the stuffing on the side of the road, pinch the stuffed side and the unfilled side to make the goldfish's tail. Pinch out the goldfish eyes with your fingers, with the eyes facing upwards, and then roll out the tail with a rolling pin.
2. Trim the shape of the fish tail with scissors, press out the lines of the fish tail with toothpicks, and take two pomegranates as eyeballs, and the goldfish jiaozi will be ready.
The 20th kind: jiaozi, a new mandarin duck.
1, pinch the two holes in the middle of the ninth seed with your fingers to form a straight line. Jiaozi was pinched into two squares.
2. Put the mixed carrots and vegetables away.
Twenty-first species: jiaozi with green leaves
1, put the dumpling skin in the palm of your left hand and put the stuffing in the center of the dumpling skin; Fold in half, a little at each end and then seal; Pinch a little of the folded side to make it into the shape of a leaf.
2. Press out the vein in the center of the leaf with a toothpick or something else, and press out the grain on the edge with a clean comb. This time I was lazy and didn't pinch the pattern with my hands.