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

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

Pinch the dumpling edge with your forefinger slightly before your thumb.

The forefinger slightly pushes the dumpling skin forward to fold, and the repeated folds are pushed straight to the top of the right end to let go.

So a bobo dumpling is finished.

2. Clam dumplings

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

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

Pinch the folded edge firmly, and pinch the folded mouth on both sides firmly.

Hold the right top corner with your right thumb, pinch it thin, and press the thinned top down.

Press and knead continuously downward to form a stranding pattern until a clam-shaped dumpling appears at the left end.

Sixi steamed dumplings

Take a dumpling skin in the palm and put a proper amount of meat in it.

Pinch the dough into a "Tian-shaped" square (that is, a square corner with empty corners and bonded in the middle)

Tian Zi can touch a little water with your fingers in order to bond V.

Add hot chopped spinach, stir-fry chopped egg skin, soak soft chopped mushrooms and

* Put the minced meat into four small mouths, steam in the pot for about 8 minutes, and then take it out.

The so-called "four happiness" refers to the four kinds of dishes with different colors placed on steamed dumplings, which can be based on

Your preferences have changed!

Fish dumplings

Make a fist with your left hand, with your thumb and forefinger sticking out naturally. Take a dumpling wrapper and put it in.

For stuffing, fold the dumpling skin in half, fold one side inward about 1-2CM, and then squeeze it inward.

Fold 1-2CM, then pinch and repeat until the other side, and finally close the tail slightly.

Slightly upturned and pinched.

Yuanbaojiao

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

Fold it into a semicircle and hold the middle firmly.

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

Then bend the two ends of jiaozi to the middle, and pinch the dumpling edges at both ends to make a semicircle.

The edge of the shape is slightly upturned.

Crescent moon dumplings

Make a fist with your left hand, with your thumb and forefinger sticking out naturally. Take a dumpling wrapper and put it on it.

Put in the stuffing, pinch the right corner, and gently push the inner skin outward with your right thumb.

Fold the outer skin with the index finger, and pinch it with the right thumb. Repeat the steps.

Go to the left dumpling edge and pinch the sealing parts at both ends firmly. See if it looks like a crescent moon? `

Wallet dumplings

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

Hold the right top corner with your right thumb, pinch it thin, and press the thinned top down.

Press and knead continuously to form a stranding pattern until the left end is finished! (the specific operation of the edge.

Make it the same as the twisted edge of clam dumplings)

8. small lock dumplings

Take a piece of dumpling skin in the palm of your hand, add a proper amount of stuffing, fold the dumpling skin in half and stand up with both hands.

Pinch your forefinger and thumb from the left and right ends of the dumpling skin to the middle, leaving the middle naturally.

A mouth, the left and right sides are closed, and the mouth part is folded and pinched firmly, and both sides are shaped.

Fold in a fold