Practice: take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing and fold it into a semicircle. Pinch the middle to seal the right half of the dumpling skin and also seal the left half of the dumpling skin. Then bend both ends of jiaozi to the middle, pinch the edge of jiaozi at both ends, and make the edge of semicircle slightly upward.

Other jiaozi bag methods:

Exercise 1:

1. add water and alkali to flour to form dough, roll it into thin skin and cut it into 6CM square pieces.

2. Slice the pork with a knife, add salt, monosodium glutamate, chicken essence and water and mix well. Finally, add raw flour and stir well.

3. Wrap minced meat in jiaozi one by one.

4. Boil hot water in the pot, put the wrapped jiaozi into it, then add seasonings such as salt, monosodium glutamate and chicken essence, then add lotus leaves, take them out and put them in a bowl.

Exercise 2:

1, washing vegetables, cutting into pieces, and squeezing out water; Chop pork into powder, add soy sauce, refined salt, monosodium glutamate and minced onion and ginger, mix well, add appropriate amount of water to make paste, and finally add lard, sesame oil and minced vegetables to make stuffing for later use.

2. Put the flour into a basin, add 250g of cold water and make dough, knead it evenly and knead it into thin strips. Add 10 dose every 50g, roll it into small round skin with a flour needle, add stuffing, and wrap it into small jiaozi for later use.

3. Cook jiaozi in boiling water until it is 80% mature, take it out, cook it in chicken soup, and add salt, monosodium glutamate and laver.