A, lace jiaozi:

1. Fold the dumpling wrapper in half, put the prepared stuffing into the dumpling wrapper, and then pinch it in half.

2. Pinch the edge of the dumpling skin as thin as possible, and then fold the edge of the dumpling skin lace.

3. Pinch out a row of pleats. First, pinch out a pleat, and then push one pleat forward next to another until the last pleat is hidden at the bottom.

Second, Yuanbao jiaozi:

1, put the meat stuffing into the dumpling skin, put the prepared stuffing into the dumpling skin, and then fold the dumpling skin in half.

2, pinch the dumpling skin seal, the dumpling skin seal must be pinched tightly, and finally pull the two ends together.

3. Pinch both ends of jiaozi, and then pinch both ends of dumpling skin, so that the jiaozi of Yuanbao is ready.

Third, the petals cross:

1. Pull up both ends of the dumpling skin, put the dumpling skin into 10g meat, and pull up both sides of the dumpling skin first.

2. Pinch the dumpling skin, pinch the middle, then pinch out a fold, and then pinch.

3. Pinch all the sealed places tightly, then pinch out a pleat, and then pinch up to pinch all the sealed places.

Eating jiaozi is very popular in the north. Generally, we eat meat stuffing on New Year's Eve and vegetarian stuffing on New Year's Day. During the Chinese New Year, jiaozi needs thin skin, stuffing and tightly packed, so it can't be cooked. There should be pork, mutton, beef and chicken in jiaozi, Yuanyang jiaozi with two kinds of meat mixed together, and "jiaozi Feast" with various flavors.