The tutorial for making dumplings with handmade colored clay is as follows:

1. Take a piece of plasticine, divide it into appropriate sizes, then put the divided plasticine into the palm of your hand and form it into a round shape.

2 Hold the small round plasticine that has been balled up with your left hand, and gently press the edge with your right hand to form a small round piece that is thick in the middle and thin on the edge.

Dumpling, also known as dumplings, is a traditional pasta of the Han nationality. It evolved from wontons and originated from ancient Chinese coins. Its original name was "Jiao Er" and it has a history of more than 1,800 years.

The dumpling wrapper can also be made with hot noodles, pastry noodles, eggs or rice noodles; the filling can be meat or vegetarian, sweet or salty; the cooking method can also be steamed, baked, fried, fried, etc. Meat fillings include three delicacies, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc. Vegetarian fillings are divided into assorted vegetarian fillings and ordinary vegetarian fillings.

Dumplings are characterized by thin skin, tender filling, delicious taste and unique shape. The raw materials used to make dumplings are full of nutrients, and the cooking method ensures less loss of nutrients.

There are many famous dumplings in various parts of China, such as shrimp dumplings made with Chengfen in Guangdong, sour soup dumplings in Xi'an, pork and cabbage dumplings in Hengshui, fried dumplings with pot stickers in Shanghai, steamed crab roe dumplings in Yangzhou, Shandong The soup dumplings from Shenyang, Laobian dumplings from Shenyang, and Zhongshui dumplings from Sichuan are all popular varieties.

Dumplings evolved from wontons. In its long development process, it has many names. In ancient times, it had names such as "Laowan", "Bianshi", "Dumpling Bait" and "Fanjiao". During the Three Kingdoms period, it was called "Crescent Wonton", during the Southern and Northern Dynasties, it was called "Wonton", in the Tang Dynasty, dumplings were called "Crescent Wonton", in the Song Dynasty, they were called "Jiaozi", and in the Yuan and Ming Dynasties, they were called "Bianshi";

In the Qing Dynasty, it was called "dumplings". Dumplings originated in the Eastern Han Dynasty and were first created by Zhang Zhongjing, a native of Dengzhou, Henan Province in the Eastern Han Dynasty. At that time, dumplings were used for medicinal purposes. Zhang Zhongjing used the dough to wrap some cold-dispelling medicinal materials (mutton, pepper, etc.) to treat diseases and prevent patients from developing chilblains on their ears.