* The first kind: This kind is mostly used for steamed dumplings and jiaozi.
Put your fingers together in your left hand, bend and hold the dumpling wrapper, and put a proper amount of dumpling stuffing in the center of the dumpling wrapper with your right hand.
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Pinch the middle first, as shown in the figure.
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On the right side of the rubbing place, the left thumb and the right index finger are used together to push out a fold.
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The index finger and thumb of the right hand will press down the fold, and the direction of the fold is toward the middle.
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In the same way, make three pleats on the left and right sides, with all pleats facing the middle, and the finished product is as shown in the figure. (Of course, you can also make more folds at will, in the same way. )
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* The second kind: this kind is mostly used for steamed dumplings such as shrimp dumplings.
Jiaozi is stuffed with stuffing. Pinch the first small fold around 4 o'clock.
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The left thumb pushes out a wrinkle from the inside to the right, and the right index finger and thumb are pressed together.
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The pleats are pressed one by one along the radian of the first half of the dumpling skin.
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The finished product is shown in the figure.
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* Third: This kind is mostly used for cooking food boxes.
Jiaozi is stuffed with stuffing.
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Fold the dumpling skin in half, knead it, and squeeze the edge hard to make it thinner and wider.
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Fold the lower right corner and apply force at the newly folded sharp corner.
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Fold the newly folded sharp corners in the same way.
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Fold in turn.
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The finished product is shown in the figure.
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* The fourth kind: this kind is mostly used for baking lunch boxes, and jiaozi wipes the pots after wrapping them.
Put the stuffing into the dumpling skin, then cover it with a dumpling skin and knead it.
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Fold a small corner.
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Refer to the third wrapping method and fold it in turn.
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The finished product is shown in the figure.
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* Fifth: this kind is mostly used for baking lunch boxes and wiping pots after jiaozi wraps them.
Put the stuffing into the dumpling skin, then cover it with a dumpling skin and knead it.
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Squeeze a small angle diagonally.
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A little further, make a small angle.
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Pinch it all, and the finished product is as shown in the figure.
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* Sixth: It is mostly used in jiaozi and willow steamed buns. In fact, jiaozi was called this wrapping method in his hometown, and he was called "mouse".
Pinch a small fold at 3 o'clock on the right side of the dumpling skin with your right hand.
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On the first small wrinkle just pinched, the thumb of the left hand is in the pocket, the index finger is pinched out, and the left hand is pinched conveniently. The position of the pleat is basically the same as the first pleat.
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Under the first pleat, knead a pleat in the same way, and then knead it.
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At this time, the semi-finished product is as shown in the figure.
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Hold the overlapping tips of the three pleats with your right hand and push them to the left. Place the index finger and thumb of the left hand on both sides outside jiaozi, and push out the left and right pleats to the right. Pinch your right hand first, and then pinch it down one by one. Just pinch the pleated tip, so that the new pleated tip and the original pleated tip are pinched together.
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Pinch them in turn.
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Shut up. The finished product is shown in the figure.
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