1. Take a dumpling wrapper and put 20g meat in it;

2. Fold the dough in half and wrap it;

3. Squeeze the wrapped jiaozi from both sides to the middle;

4. Until it becomes jiaozi shape.

Second, the package method of cross jiaozi

1. Take a dumpling wrapper and put 20g of meat in it;

2. Fold the two corners of the dumpling skin in half towards the middle;

3. Fold it into a cross and pinch it;

4. Then knead the dough on the side into waves.

Third, the wrapping method of Bobo dumplings

1. Take a dumpling skin and put it in the palm of your hand, and add a proper amount of stuffing;

2. Fold the dumpling skin in half and seal it into a semicircle;

3. Pinch the edge of jiaozi slightly with your index finger in front of your thumb;

4. The index finger slightly pushes the dumpling skin forward and folds it repeatedly until it is pushed to the top of the right end and let go;

5. Such a bobo jiaozi is completed.

Fourth, the method of wrapping jiaozi.

1. Take a dumpling skin and put it in the palm of your hand, and add a proper amount of stuffing;

2. Fold the dumpling skin in half and fold both sides inward;

3. Pinch the folding edge and pinch the folding openings on both sides;

4. Press the right thumb on the upper right corner to make it thinner, and press the thinned top down;

5. Press and knead continuously to form a twisted shape until a clam-like jiaozi appears at the left end.

5. Wrapping method of Sixi steamed dumplings

1. Take a dumpling wrapper and put a proper amount of meat in the palm;

2. Knead the dough into a "field-shaped" square (that is, a square corner with four empty corners and a bonded middle corner);

3. Tian-shaped fingers can be dipped in a little water for adhesion;

4. Add the soft-cut spinach, stir-fry the cut egg skin, put the soft-cut mushrooms and minced meat into four small mouths, steam in the pot for about 8 minutes, and take it out.

The so-called "four happiness" means that there are four dishes with different colors on the steamed dumplings, which can be changed according to your own preferences!

Six, the method of fish package jiaozi.

1. Make a fist with your left hand, and naturally extend your thumb and forefinger. Take a dumpling skin and put it on it, and put the stuffing in it;

2. Fold the dumpling skin in half, and fold it inward by about 1-2CM, then pinch it, then fold it inward by 1-2CM, and then pinch it;

3. Repeat this way until the other side, and finally pinch the tail slightly upward when it is closed, and it will be regarded as a fish-shaped jiaozi.

Seven, ingot jiaozi package method.

1. Take a dumpling skin and put it in the palm of your hand, and add a proper amount of stuffing;

2. Fold into a semicircle and firmly clamp it in the middle;

3. Seal the right half of the dumpling skin, seal the left half of the dumpling skin, and seal the dumpling skin tightly;

4. Then bend the two ends of the jiaozi to the middle, and hold the jiaozi edges at both ends hard, so that the semi-circular edges are slightly upturned.

Eight, crescent jiaozi package method.

1. Make a fist with your left hand, and naturally extend your thumb and forefinger. Take a dumpling skin and put it on it, and put the stuffing in it;

2. Pinch the right corner, gently push out the inner cortex with the right thumb, fold the outer cortex with the index finger, and pinch it with the right thumb;

3. Repeat the above steps for the left edge of jiaozi, and firmly pinch the seals at both ends. See if it looks like a crescent moon.

Nine, the method of purse jiaozi.

1. Take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing, and fold the dumpling skin in half and seal it into a semicircle;

2. Press the right thumb on the upper right corner to make it thinner, and press the thinned top down;

3. Press and knead continuously to form cloth edges until the left end is finished! (The specific operation of the edge is the same as the twisting pattern of the clam jiaozi).

Ten, small lock jiaozi bag method.

1. Take a dumpling skin and put it in the palm of your hand, and add a proper amount of stuffing;

2. Fold the dumpling skin in half and stand up. Pinch your forefinger and thumb from the left and right ends of the dumpling skin to the middle, leaving a mouth in the middle naturally;

3. Fold the left and right sides together, fold the mouth and hold it firmly, forming a fold on each side.