N a variety of patterns of dumpling wrappers can be used to make sweet and salty snacks, which are beautiful and delicious!

1, fruit pile jiaozi. First, preheat the oven at 250 degrees, evenly spread a small amount of butter on the surface of dumpling skin, then put it on tin foil paper and sprinkle a proper amount of white sugar on the dumpling skin. Bake the wonton skin in the oven for 6-8 minutes until the surface is brown and crisp. Take out the wonton skin and cool it for later use. Wash all kinds of favorite fruits and cut them into small pieces. Prepare a bottle of thick yogurt, mix the yogurt and lemon juice evenly, then pour it into the baked dumpling skin, put the fruit on it, and then pour a little yogurt.

2, dumpling skin version of egg tart. First prepare wonton skin, pure milk, animal cream, condensed milk, egg yolk, white sugar and low-gluten flour. Mix the other materials except the dumpling skin and stir well. Sift in the low-gluten flour and mix well. It needs to be sieved twice. Put the dumpling skin into a non-stick cake mold, then pour the egg liquid into the oven. Ding, this dumpling skin version of the egg tart is ready. Crispy outside and tender inside, more fragrant than ordinary egg tart skin.

3, jiaozi pizza with minced meat. Prepare all kinds of favorite vegetables and meat foam. If you have a machine, you can use it to put all the ingredients in and mince them together. If not, just chop them with a knife. After twisting, add salt and black pepper or other favorite seasonings and stir well. Spread a layer of oil on the dumpling skin, put it in a paper cup holder, and smooth the bottom to put other ingredients. Add the mixed meat and vegetable foam, add a few green beans and mozzarella cheese, and put it in the oven or frying oven. Finally, remember to take it out and eat it while it's hot. Take a bite. It's crispy outside and tender inside. It's crunchy!

4, dumpling skin blessing bag raw materials: dumpling skin, leek, eggs, coriander, cooking oil, thirteen incense, oil consumption, black sesame.

1) Prepare some dumpling wrappers, evenly spread cooked oil on them, cover them with a layer of dumpling wrappers, and stack them in turn.

2) Press the stacked dumpling wrappers by hand, roll them thin and big with a rolling pin, and put them on a plate for later use.

3) Put a proper amount of water into the steamer, put a steamer, put the rolled dumpling wrappers into the steamer, and steam over high fire for 8 minutes.

4) Boil water in the pot. After the water boils, add coriander, blanch it, remove it, and put it in a dish for later use.

5) Wash and chop the leek, put it in a bowl, pour in the scrambled eggs in advance, add a proper amount of thirteen spices and oil consumption, and stir well for later use.

6) Take out the steamed dumpling skin after 8 minutes, and uncover the dumpling skin layer by layer (at this time, the dumpling skin is very light, fragrant and soft).

7) Put the prepared leek stuffing into the dumpling skin, wrap it up and fry it with coriander stalks, brush the oil in the pan and put it into the wrapped blessing bag.

8) After putting the blessing bag in the pot, pour in the beaten egg liquid, sprinkle some black sesame seeds, cover the pot and stew for 2 minutes.

9) Turn off the fire after 2 minutes, take out the fried blessing bag and put it in a plate, and cut the egg with a knife.

You can also make thousand-layer cakes and scallion cakes, which are relatively simple, so I won't mention them one by one.