There are several ways to make dumplings:

1. Lace dumplings:

1. Fold the dumpling wrapper in half and put the cooked dumplings in the dumpling wrapper. Filling, then pinch it in half.

2. Pinch the edges of the dumpling skin as thin as possible, and then fold the edges of the dumpling skin into lace.

3. Pinch out a row of pleats, first make one pleat, then push the pleats forward one by one, pinch the last pleat and hide it at the bottom.

2. Yuanbao Dumplings:

1. Put the meat filling in the dumpling wrapper, put the prepared filling in the dumpling wrapper, and then fold the dumpling wrapper in half.

2. Pinch the seal of the dumpling wrapper tightly. The seal of the dumpling wrapper must be pinched tightly, and finally pull the two ends together.

3. Pinch both ends of the dumpling tightly, and then pinch both ends of the dumpling wrapper tightly, so that the Yuanbao dumplings are ready.

3. Petal dumplings:

1. Pull up both ends of the dumpling wrapper, put 10 grams of meat filling into the dumpling wrapper, and pull up both sides of the dumpling wrapper first.

2. Pinch up the dumpling skin, pinch the middle, then pinch out a pleat, and then pinch it up.

3. Pinch the sealing area tightly, then pinch out a pleat, then pinch it up, and pinch the sealing area.

Eating dumplings is popular in northern areas. Generally, dumplings are eaten with meat fillings on New Year’s Eve and vegetarian fillings on New Year’s Day. New Year's dumplings should have thin skins and lots of fillings, and should be tightly kneaded and not overcooked. Meat dumplings should include pork, mutton, beef, and chicken. There are also mandarin duck dumplings with two kinds of meat mixed together, and "dumpling feasts" with a variety of flavors. .