Make a fist with your left hand, and then naturally extend your thumb and forefinger. Take a piece of dumpling skin and place it on the top and put in the filling, fold the skin in half, fold one side of the dumpling inward by about 1-2cm, pinch it tightly, fold it inward by 1-2cm, and pinch it tightly again and so on, and repeat this until the other side, and then when you finally close the mouth, turn the tail upward and pinch it securely.

2. Triangle Dumpling

Hold the dumpling skin with both hands, and hold the thumb and forefinger symmetrically towards the center, so that the dumplings come out beautifully and uniquely, but they take up a lot of space.

3. Small Lock Dumplings (restaurants use this one more than any other because it's faster)

Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin in half and stand up, and then pinch your index fingers and thumbs from the left and right ends of the dumpling skin to the center, leaving a natural mouth in the middle, bringing the left and right edges together, and then folding the mouth portion to pinch and hold it tightly, so that you can form a pleated fold on each side.