The slow-motion steps for closing the buns are as follows:

1. The dough should be harder and the fermented dough should be kneaded more. It is smooth and does not stick to the panel and hands so that it is easy to operate. If you like the skin, If you want a thin stuffing, you can roll out the dough thinner. If you like a softer dough, you can make it softer. Roll out the dough thicker to avoid the bun becoming thicker at the top and thinner at the bottom, causing the bottom to break. The dough should be rolled out to be thick in the middle and thin around the edges.

2. Hold the bun with one hand and pinch it with the thumb and index finger of the other hand. Pay attention! Use the thumb of your right hand to flatten the folded surface of each fold so that no lumps will form in the middle.

3. If the filling is larger, you can press it with your left thumb.

4. After turning and wrapping, pinch the pleats again. This is the shape of a fish mouth with its mouth exposed.

5. Closed mouth shape: Based on the fish mouth shape, turn and pinch the tiger's mouth of your right hand.

6. Don’t use force on the palm of your right hand, otherwise the pleats of the bun will disappear. Just hold it gently and pinch it tightly above the tiger’s mouth. It is recommended to use this method for buns with soup.

How to close the soup dumpling:

Hold the dumpling with one hand and pinch it with the thumb and index finger of the other hand. Pay attention! Use the thumb of your right hand to flatten the folded surface of each pleat so that no lumps will form in the middle. After turning and wrapping, pinch the pleats again. This is the shape of a fish mouth with its mouth exposed.

Hold the bun wrapper with your left hand and place the filling in the center of the wrapper. Use your right thumb and index finger to pinch out 10 to 30 folds from right to left. At the same time, use your right hand to hold the edge of your thumb tightly and let it rise. After folding, the edge of the bun skin is passed through the middle, and a "mouth" of the bun is pinched. Each time you pinch the pleats, pull your thumb and index finger slightly outward to make the bun finally form a "neck" and finally close the mouth. "Crucian carp mouth".