1. Put the dumpling skin flat on the table
2. Put the filling in
3. Pinch both sides of the dumpling skin from the center
4. Pinch both sides again.
Two: General Dumpling No. 2
No. 2
No. 2
How to make it:
1. Flatten the dumpling skin and put in the filling
2. Fold it in half, don't stick it to one piece, and hold it in place with your hands
3. Pinch it to make wrinkles along one side
4. Keep on pinching it until it is done.
Three: Bobo Dumplings
How to make:
1. Flatten the dumpling skin and put in the filling
2. Fold the dumplings in half and press them down
3. Use a spatula to press the dumplings out of the ripples (there is also another way to press them by hand but the spatula is more convenient)
4.
No. 4
No. 4
Four: Clam Dumplings
Practice:
1. Flatten the dumpling skin and put in the filling
2. Fold the two sides of the skin in half and bring them closer together in the center
3. Pinch the two sides together tightly
4. Pinch them together to form a wave pattern.
V. Horseshoe Dumplings:
Practice:
1. Flatten the dumpling skin and put in the filling
2. Pinch the two sides together
Wallet Dumplings
Wallet Dumplings
3. Bend the two sides of the dumplings, then bring them closer together in the center
4. Pinch them tightly again. Put hot and chopped spinach, hot fried and chopped egg skin, softened and chopped mushrooms and minced roast pork into four small mouths, into the pot to steam for about 8 minutes to take out and can be eaten. The so-called "four joys" refers to the four different colors of vegetables put on the steamed dumplings, which can be changed according to your own preferences!
Fish dumplings: Make a fist with your left hand and extend your thumb and forefinger naturally. Fold the dumpling skin in half, fold one side of the dumpling inward about 1-2cm, pinch it tightly and fold inward another 1-2cm, pinch it tightly again and repeat until the other side, and then close the dumpling with the tail slightly upward and pinch it firmly.
Yuanbao Dumpling: Take one dumpling skin in your palm and fold it into a semicircle with the appropriate amount of filling, pinch the center to seal the right half of the dumpling skin, and do the same with the left half of the dumpling skin to seal the skin securely, and then bend the ends of the dumplings towards the center and pinch the sides of the dumplings together to make the semicircle's edges turn upward slightly.
Crescent Moon Dumplings: With your left hand in a fist and your thumb and index finger extended naturally, take a piece of dumpling skin and place it on top of the dumpling and put in the filling, then pinch the right edge of the dumpling, gently push the inner skin with your right thumb outward, and then form a pleat on the outer skin with your index finger, and then pinch the pleat with your right thumb, and then repeat this step until you get to the edge of the left end of the dumpling and pinch the ends together to make a firm seal. See if it looks like a curved crescent moon?
Wallet dumplings: Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin into a semicircle, pinch the right top corner with your right thumb, pinch it to make it thinner, and then press the thinned top down, pressing and pinching to form a twisted edge until the left end is complete!
Small lock dumplings: Take one dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin in half and stand up, pinch the left and right ends of the dumpling skin with the index finger and thumb of each hand, leaving a natural mouth in the center, bring the left and right edges together, and then fold and pinch the mouth portion of the dumpling skin to form a pleat on each side.