Speaking of jiaozi, many people know that "it's delicious but not as good as jiaozi", and its next sentence is "it's comfortable but upside down", that is to say, jiaozi is the most delicious, nothing can match it, and nothing can be more comfortable than lying down.

Jiaozi is our traditional food, with a history of more than 1,800 years. At that time, the material nature could not be compared with the present, so this statement was made.

Traditional jiaozi, coupled with constant innovation, is rich in flavor and ever-changing in shape. Simple pasta can be infinitely extended in human hands. A steaming bowl of jiaozi in winter will warm you from head to toe.

Many young friends have not mastered the skills of wrapping jiaozi very well. This time, I sorted out seven kinds of fancy dumpling wrapping methods, hoping to help everyone.

For a good-looking jiaozi, the skin is also the key. When rolling the dumpling skin, it should be thick in the center and thin around. When rolling the skin, you should use even force, just roll it from the edge to the center of the skin. Roll the dumpling skin and turn it, instead of rolling it from one end to the other, like a pancake. Practice this and roll it a few times, and you will find the feeling.

Wallet dumplings, a relatively simple jiaozi wrapping method with fewer steps, use the thumb and forefinger of the right hand to pinch the middle position of the dumpling skin, and then use the forefinger of the left hand to assist, and then push the right hand back to pinch it, so does the other end.

Willow leaf dumplings, which are often sold by merchants, are folded in half after the dumpling skin is put into the stuffing. One hand holds jiaozi, and the other hand pinches the shape from one end. Push the dough in with the index finger, and start pinching it at the left and right. Sometimes it's a little difficult for a novice to look at pictures. In fact, if you have something in your hand, it's much easier to operate than you think.

Traditional, pot-bellied dumplings are also the most commonly used wrapping method at home. When mixing noodles, the water is replaced with fruit and vegetable juice, and the color is more beautiful. After the dumpling skin is put into the stuffing, pinch the edge tightly, pinch it in the position of the tiger's mouth, and the shape will come out.

When I first learned to pack jiaozi, I was always worried that jiaozi would be crushed. In fact, in the actual operation process, there would be no imaginary crushing scene. You can safely squeeze jiaozi boldly, but of course, the intensity should be gentle. Pack three and you will know it. It turns out to be so simple.

Crescent-shaped, beautiful shape, even if the dumpling skin is not perfect, in the process of kneading jiaozi, a little adjustment, the wrapped jiaozi is also very beautiful.

Clam dumplings, lace dumplings, and combinations of different colors will have a much worse effect. In fact, children can participate in jiaozi. They can play for half a day without being too tired. Now they can exercise their patience and practice their hands-on ability.

Sixi jiaozi is more suitable for making steamed dumplings. You can add four colors of ingredients to decorate it, which will make it look more appetizing.

Fancy dumpling wrapping method

I don't know that year, this kind of dumplings with emerald color is particularly popular, with beautiful shape and attractive color. The stuffing is still the same, but it tastes different.

Food is not only food, but also beauty, which can please the soul, make the heart more calm, and make it yourself, so that you can feel the joy more.

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