First, traditional dumpling wrapping method:

1. Put a little filling on the dumpling wrapper and apply a small amount of water on the edge (if the dumpling wrapper is too soft No need)

2. Fold the dumpling skin in half and pinch it tightly in the middle.

3. Place the tiger's mouth of your right hand on the right side of the dumpling wrapper and pinch toward the middle.

4. Then use the same method with your left hand to pinch the dumpling wrapper toward the middle until it forms a semicircle shape in the middle.

Second, half-moon dumplings:

1. Put a small amount of filling on the dumpling wrapper and apply water on the edge.

2. Start from the right and pinch out the folds to the left. At this time, pay attention to the folds must be small and even, so that the half-moon-shaped dumplings will look good. Also, pay attention to each fold. The folds are pinched tightly.

3. Seal the dumpling until the folds are pinched to the left.

Third, wheat ear-shaped dumplings:

1. Start from one side and knead it into a concave shape inward. Please note that the concave shape can be smaller, but it must be tight.

2. Pinch forward folds based on the previous concave shape. Each fold is concave and gradually moves forward.

3. When you reach the front end, just pinch the front end. The front end will be in a flat shape.

Fourth, cockscomb-shaped dumplings:

1. Put a small amount of fillings on the dumpling skin and apply a small amount of water.

2. Fold the dumpling wrapper in half into a half-moon shape.

3. Gradually fold even lace on the top of the dumpling skin.

Fifth, official hat-shaped dumplings:

1. After adding the fillings, fold the dumpling wrapper in half into a half-moon shape.

2. Apply a small amount of water on both sides of the dumplings.

3. Bend both sides of the dumpling toward the middle at the same time, so that the dumpling appears like an official hat, then pinch it firmly.