1. Add stuffing to the dough. Clamp the dumpling stuffing on the dough with chopsticks or spoons. Pay attention to the right amount of stuffing, not more or less. Too much stuffing can't make jiaozi, and too little stuffing can't make jiaozi delicious. Remember, the amount of stuffing should be controlled by yourself.

2. pinch the middle half. After the dumpling stuffing is added, first pinch the middle half of the dumpling skin, and squeeze it as tightly as possible by hand to lay a good foundation for the following steps.

3. Hold both ends with both hands, pinch the middle part of the dumpling wrapper, and then hold both ends of the dumpling wrapper with both hands at the same time, ready to completely close the whole jiaozi.

4, completely closed, and then, with both hands, the ends of the dumpling skin are close to the middle, and then it is completely closed, so as not to expose the stuffing or leak juice. Just "pinch it twice" and the jiaozi will be wrapped.

5. Ultimate reinforcement. At this point, our jiaozi has been basically packed. Finally, we see two folds on the back of jiaozi. We must gently press these two creases by hand to ensure that the jiaozi is well sealed.

6. Finally, wait for the pot to cook jiaozi. This method ensures that jiaozi will not be broken!