1: Put the flour into a bowl and add cold water, mix well, knead into a smooth dough, cover with a damp cloth and let rise.

2. Wash and chop the pork, add the ginger and green onion water and mix well; wash, drain and chop the chives, put them into the pork pot and mix well before wrapping the dumplings, add salt, pepper, soy sauce and sesame oil and mix well to marinate for a while.

3. Put the dough on a board, sprinkle some flour on it, and knead it into a long strip. Cut the dough with a knife into small, even pieces.

4: Punch down the dough and roll it out into a round shape with a slightly thicker center and thinner sides.

5. Place the chives and pork filling in the center of the dumpling skin. Fold the skin in half and gently pinch the edges together. There is no need to pinch the edges very thin and wide. So as not to interfere with the next step.

6. Starting from the right side, gently pinch the edges of the pinched dumplings by folding them up with your thumb and forefinger.

7. The first lace is pinched and ready for the second lace. Continue to fold the second lace over and pinch the second lace.

8. Do the same with the spikes. Be sure to use a light hand. Lace dumplings are ready, if you do not eat so soon, you can put in the freezer to freeze, when you want to eat and then take out to cook.

The skin of the dumplings can also be made of hot noodles, shortcrust pastry, egg step or rice flour; the filling can be meat or vegetarian, sweet or salty; and the method of cooking can be steamed, branded, pan-fried or deep-fried. Meat fillings include sanshen, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc. Vegetarian fillings are also divided into assorted vegetarian fillings and ordinary vegetarian fillings. Dumplings are characterized by thin skin, tender filling, delicious flavor, unique shape, a full range of nutrients in the raw materials used to make the dumplings, and a steaming method that ensures less loss of nutrients and conforms to the connotations of the Chinese food culture of color, flavor and aroma.

There are many famous dumplings from all over China, such as shrimp dumplings made from Chengdu flour in Guangdong, pot-sticker dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, small dumplings in high soup in Shandong, old-fashioned dumplings in Shenyang, and Zhongshui dumplings in Sichuan, all of which are popular varieties.

When wrapping dumplings, people often pack gold ruyi, brown sugar, peanuts, dates and chestnuts into the filling. Those who eat ruyi and brown sugar will have sweeter days in the coming year, those who eat peanuts will live a long and healthy life, those who eat jujubes and chestnuts will give birth to a son early, and those who eat coins will have a constant source of wealth.

To the North and South Dynasties, wontons "shaped like a crescent moon, the world of food". It is assumed that after the dumplings were cooked, they were not fished out and eaten separately, but were mixed with the soup and served in a bowl, so the people at that time called the dumplings "wontons". This way of eating is still popular in some parts of China, such as Henan, where dumplings are eaten in soup with some parsley, scallions, shrimp, chives and other small ingredients.