The time-saving and labor-saving methods for wrapping jiaozi are as follows:

1. Pay attention to "beating" water into the meat stuffing, and add it slowly, and stir it in one direction with chopsticks while adding it. There is a lot of lean meat in the stuffing, so you can put more water; More fat should be drained less.

2. After the chopped vegetables and meat stuffing are put together, don't stir them too much. If you stir them too much, soup will be produced. After the soup is produced, you can mix some dry noodles, and you can take it outdoors to cool it in winter, and the oil will thicken as soon as it condenses. ?

3. Then add chopped green onion, soy sauce, Jiang Mo, monosodium glutamate, etc. and mix well. Finally, add salt. If meat and vegetables are used as stuffing, it is best to use raw vegetables, which should be scalded with water to prevent vitamin loss. If there is soup after chopping vegetables, squeeze it slightly to prevent exudation when wrapping jiaozi.

jiaozi's wrapping method:

1. Homemade jiaozi: Take a piece of dumpling skin, add a proper amount of stuffing, fold it in half, pinch the upper joint, then pinch both sides of the dumpling skin with a tiger's mouth and pinch it hard inside, so that the dumpling skin can wrap the dumpling stuffing. This is also the simplest wrapping method.

2. Crescent jiaozi: Take a dumpling wrapper, put the meat stuffing on it, fold it in half, and pinch the middle. The wrapper on one side will not move, and the epithelium on the right half will be pinched with the left hand, and then two small waves will be made, and the left half will be pinched in the same way.

3. Sunflower jiaozi: You need to use two dumpling skins, one of which needs to be laid flat on the other, and then pinch the edges of the two dumpling skins by hand, pinch the lace inward along the corner, and pinch the flowers repeatedly, and the sunflower jiaozi can be shaped.