Three easy ways to make dumplings are: wheat dumplings, crescent moon dumplings, and Yuanbao dumplings.

1, wheat dumplings

Wheat dumplings edge folds shaped like wheat ears, look full and beautiful, meaning a good harvest, the older generation of the family prefer to wrap wheat dumplings.

Put the appropriate amount of dumpling filling into the dumpling skin and hold it between your left thumb and forefinger. Push in from the center and pinch out a crease. Alternate between the thumb and forefinger of your left hand to pinch the pleat, being careful that the next pleat and the previous pleat are pinched together. Once you've pinched the head, pinch the sides together to close the crust and you're done.

2. Crescent Moon Dumplings

Crescent Moon Dumplings are shaped like a crescent moon, and unlike wheat dumplings, only one side has pleats. Prepare a gyoza skin, pick up the gyoza filling, and gently hold it with the thumb and index finger of your left hand. Pinch the right corners of the dumplings together with your right index finger and thumb, and push the skin inward with your right index finger to form a nest.

Pinch this nest together with the other side of the gyoza skin, and repeat this several times until the gyoza skins are all pinched together. Push the dumpling skin from one side to the other.

3. Yuanbao Dumplings

Yuanbao dumplings are bulging and look very much like a Yuanbao, which is a good symbol, and you don't need to pinch any folds on the dumplings, just a pinch and a squeeze. Place a generous amount of filling in the dumpling skin, leaving about one-third of the width of the dumpling around the circumference. Fold the dumpling skin in half and pinch the tops together. Use your right thumb and forefinger to gently pinch the skins together.

Bend the index finger of your left hand to hold the edge of the gyoza, and cross your arms to squeeze the gyoza in the shape of the gyoza, creating a full, rounded gyoza.

Introduction to Dumplings

Dumplings, also known as boiled dumplings, are a traditional Han Chinese noodle dish. Its evolution from wontons. Originally known as "Jiao Er", it has a history of more than 1,800 years and was invented by Zhang Zhongjing, a native of Nanyang in the Eastern Han Dynasty, and was originally used for medicinal purposes.

Beloved by the Chinese people, it is a staple food and local snack in northern China, as well as an annual festival food. There is a folk proverb that says, "If you are cold, eat dumplings to celebrate the New Year." Dumplings are often boiled in water with a pastry filling.