Step 2 put the stuffing in

3. Pinch the dumpling skins on both sides from the middle.

4. Pinch the sides again.

Second, the general dumplings No.2

No.2.

Practice:

1.Spread the dumpling skin flat and add the stuffing.

2. Fold in half, don't stick together, hold it by hand.

3. Then pinch out wrinkles along one side

4. Until it is kneaded.

Third, Bobo dumplings

Practice:

1.Spread the dumpling skin flat and add the stuffing.

2. Fold both sides of jiaozi in half and press it.

3. Use the scraper to press the jiaozi out of the ripple (there is also hand pressure, but the scraper is more convenient).

4. The pressed jiaozi.

No.4.

Fourth, clam dumplings

Practice:

1.Spread the dumpling skin flat and add the stuffing.

2. Fold the skins on both sides in half and move closer to the middle.

3. Pinch the sides tight again

4. Knead it into ripples. Here is the kneading method of jiaozi pattern.

Five, horseshoe dumplings:

Practice:

1.Spread the dumpling skin flat and add the stuffing.

Step 2 pinch both sides

Wallet dumplings

3. Bend both sides of jiaozi and move closer to the middle.

4. pinch it again.

Six, other overlapping method

Sixi steamed dumplings

Sixi Steamed Dumplings: Take a dumpling skin in the palm of your hand, put a proper amount of meat stuffing into it, and knead the skin into a "square" square (that is, a square with four corners empty and bonded in the middle). The square can be dipped with a little water with your fingers so as to bond and put the soft and chopped spinach, stir-fry the chopped egg skin, put the soft and chopped mushroom powder and the roasted meat powder into four small mouths respectively, steam in the pot for about 8 minutes, and take it out. The so-called "four happiness" refers to the four dishes with different colors put on steamed dumplings, which can be changed according to their own preferences.

Fish-shaped dumplings: make a fist with your left hand, and naturally extend your thumb and forefinger. Take a piece of dumpling skin and put it in the stuffing. Fold the dumpling skin in half, fold one side inward by about 1-2CM, pinch it tightly and then fold it inward by 1-2CM, then pinch it tightly and repeat it until the other side. Finally, when you close your mouth, pinch your tail slightly upward.

Yuanbao Dumplings: Take a piece of dumpling skin in the palm of your hand, put a proper amount of stuffing into it and fold it into a semicircle. Pinch the middle to seal the right dumpling skin, and also seal the left dumpling skin. Then bend the two ends of jiaozi towards the middle, and pinch the dumpling edges at both ends to make the semicircle edge slightly upward.

Crescent Moon Dumplings: Make a fist with your left hand, with your thumb and forefinger sticking out naturally. Take a dumpling skin and put it in the stuffing, pinch the right corner, gently push the inner skin outward with your right thumb, fold the outer skin with your index finger, and pinch the fold tightly with your right thumb. Repeat the steps to the left dumpling edge and pinch the seals at both ends firmly. See if it looks like a crescent moon.

Wallet Dumplings: Take a piece of dumpling skin in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the right top corner with your right thumb, and pinch it thin. Press down the thinned top, and continuously press and pinch it down to form a stranding pattern until the left end is finished.

Small-lock dumplings: Take a piece of dumpling skin in the palm of your hand, put a proper amount of stuffing into it, fold the dumpling skin in half and stand up. Pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, leaving a mouth in the middle naturally, and fold the left and right sides together, so as to form a fold on both sides.