Dumplings definitely occupy a place among the most delicious foods in China. Dumplings also play a major role during festivals and festivals. It has become normal to leave dumpling wrappers behind when making dumplings. How to solve this problem?

There are three methods.

Type one: pie.

Use a rolling pin to slightly flatten the pie and dumpling wrappers and set aside.

Prepare carrots, fungus, pork belly, and green onions.

Grate the carrots and chop them into fillings, cut the fungus into shreds and chop them into pieces, chop the pork belly into the fillings, and mince the green onions.

Put the prepared stuffing in a basin, add light soy sauce, salt, and five-spice powder and stir to taste. Pour in a small amount of salad oil and stir evenly. The stuffing is ready.

Hold the prepared dumpling wrapper in the palm of your hand, use a spoon to scoop a spoonful of filling on the dumpling wrapper, and start to fold it like a bun. After wrapping, turn it upside down on the panel and flatten it gently. Make the rest in turn.

dumpling wrappers.

Brush the pan with oil, arrange the prepared pie shells, and cook until golden brown on both sides.

The pie dough made with dumpling wrappers is very elastic and very delicious, suitable for when you don’t have much leftover dumpling wrappers.

The second type: Thousand Layer Cake.

Thousand layer cakes are very simple to make. Roll out the dumpling wrappers as thin as possible, the thinner the better.

Prepare some chopped green onions.

Take a rolled out dumpling wrapper and spread it out, evenly spread it with salad oil, sprinkle some chopped green onion, then spread a layer of dumpling wrapper, sprinkle with chopped green onion, repeat the operation three or more times, cover it with a dumpling wrapper, and pinch it tightly

edge.

Put oil in the pot, add the prepared thousand-layer cake, cook both sides, and you can uncover them layer by layer when eating.

This method is suitable for use when there is a lot of dumpling wrapper left. You can also bake it and freeze it in the refrigerator.

The third type: oily noodles.

Stack five or six oil-splashed dumpling wrappers. Use a knife to cut 1.5 cm wide strips. After cutting, stretch each strip to length. When stretching, use light force and apply force evenly. Do not stretch them all at once. Use them after stretching.

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Pour water into the pot. When the water boils, add the stretched wide noodles. Cook for 1.2 minutes. When the wide noodles change color and become soft, take them out and put them in a large bowl. Add light soy sauce and salt. Add chopped green onion, sesame seeds and chili powder on top.

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Heat the oil in a pan, pour the hot oil into a bowl, you can mix it with eggs and boiled vegetables, and a hot bowl of oil-splashed noodles is ready.

This oil-splashed noodle is suitable for when there is a lot of dumpling wrapper left.