How to make fancy dumplings ?

*The first kind: this kind is mostly used for steamed dumplings and dumplings.

The four fingers of your left hand are together and bent, holding the dumpling skin, while your right hand takes a spoon and puts the right amount of dumpling filling in the center of the dumpling skin.

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Pinch the center together first, as shown.

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On the right side of the pinch, push out a pleat with your left thumb and right index finger.

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Right index finger and thumb press the pleat down in a smooth motion, with the direction of the pleat toward the center.

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Using the same method, the left and right each make 3 pleats, the direction of the pleats all towards the center, the finished product as shown. (Of course, you can also feel free to play a few more pleats, the same way.)

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*The second kind: This kind of dumplings are mostly used for steamed dumplings such as shrimp dumplings.

Dumpling skin to put the filling. Pinch the first small fold at about 4 o'clock.

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Left thumb push out a pleat from the inside to the right, right hand index finger thumb together with smooth compaction.

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The pleats follow the curvature of the first half of the dumpling skin, one by one.

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The finished product is shown in the picture.

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*The third kind: this kind is mostly used for branding vegetable boxes.

Dumpling skin to put the filling.

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Fold the dumpling skin, pinch it together, and pinch the edges a little harder to make the edges thinner and wider.

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Fold up the lower right corner and press hard at the newly folded sharp corner.

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Fold the newly folded pointed corner in the same way.

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Fold in turn.

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The finished product is shown in the picture.

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*The fourth kind: this kind is mostly used for branding the vegetable box as well as wiping the basin after finishing the dumpling wrapping.

Put the filling in the dumpling skin, then take a piece of dumpling skin to cover it and pinch it closed.

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Fold a small corner.

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Refer to the third wrapping method, fold up in turn.

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The finished product is shown in the picture.

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*Fifth: This kind is mostly used for branding vegetable boxes and wiping pots after wrapping dumplings.

Put the filling in the dumpling skin, then take a piece of dumpling skin to cover it and pinch it closed.

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Pinch out a small corner diagonally.

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A little bit more forward position to pinch out another small corner

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All pinched together, the finished product is as shown.

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*Sixth type: mostly used for dumplings and willow leaf buns, in fact, hometown there called this wrapping method of dumplings for - "mouse".

The right hand pinches a small pleat at 3 o'clock on the right side of the dumpling skin.

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At the top of the first small pleat just pinched, the left hand thumb inside, index finger outside pinched a pleat, the left hand smooth pinch closed. The pleats are basically overlapping the first one.

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Below the first small pleat, pinch out a small pleat in the same way and pinch closed.

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At this point the semi-finished product looks like this.

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Pinch the tip where the 3 pleats overlap with your right hand and push to the left. With your left hand, place your index finger and thumb on either side of the outside of the dumpling and push out the left and right pleats to the right. With your right hand, pinch the pleats together one by one, first on top and then on the bottom. Just pinch the tips of the pleats so that the tips of the new pleats are pinched together with the tips of the original pleats.

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Pinch in turn.

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Close. The finished product is shown in the picture.

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