1, ingot-shaped wrapping method: after the dumpling skin is put into the stuffing, it is folded in half into a semicircle. First, it is pinched in the middle, then it is pinched from the left edge to the middle with the left hand, and from the right edge to the middle with the right hand. After the two halves of jiaozi are completely closed, the edge is pinched and bent into an ingot shape.

2. Willow-shaped wrapping method: put the stuffing into the dumpling skin, hold it with the index finger and thumb of the right hand, fold the dumpling skin in half, then use the thumb and index finger of the left hand to fold one side inward for about1-2 cm, pinch it tightly and then fold it inward for1-2 cm, then pinch it tightly and repeat it until the other side, and finally pinch the tail slightly upward until it looks like a willow leaf.

3. Moonbud-shaped wrapping method: put the stuffing into the dumpling skin, hold it with your right index finger and thumb, fold the dumpling skin in half, then pinch the left corner with your left thumb and index finger, gently push the outer skin inward with your left index finger, fold the outer skin with your left index finger, pinch the fold tightly with your thumb, repeat the steps to the right dumpling edge and pinch the seals at both ends firmly.