2. Put the filling in

3. Pinch both sides of the dumpling skin from the center

4. Pinch both sides again.

Two: General Dumpling No. 2

Method:

1. Flatten the dumpling skin and put the filling in

2. Fold the dumpling skin in half, so it doesn't stick to one piece, and hold it with your hand

3. Pinch it along one side to make wrinkles

4. Continue to pinch the dumpling skin until it's ready.

Three: Bobo Dumplings

How to make:

1. Flatten the dumpling skin and put in the filling

2. Fold the dumplings in half and press them together

3. Use a spatula to press the dumplings out of the ripples (there is also another way to press them by hand but the spatula is easier to use)

4. Press the dumplings out of the ripples.

Four: Clam Dumplings

Practice:

1. Flatten the dumpling skin and put in the filling

2. Fold the two sides of the skin in half and bring them closer together in the center

3. Pinch the two edges together tightly

4. Pinch them together again to form the ripples of this pattern of dumplings here.

V. Horseshoe Dumplings:

Practice:

1. Flatten the dumpling skin and put in the filling

2. Pinch both sides together

3. Bend the sides of the dumplings and bring them closer together in the center

4. Pinch them tightly again.

Six, other stacking methods

Six steamed dumplings: take a dumpling skin in the palm of the appropriate amount of meat filling, the skin will be pinched into a "Tianzhi" square (four corners of the empty, the middle of the four sides of the corner of the bond), Tianzhi can be used to dip their fingers in a small amount of water in order to adhere to the hot and chopped spinach, scrambled and chopped egg shells, softened and minced mushrooms, and a little bit of water, and soaked. chopped mushrooms and roast pork into four small mouth, into the pot steam about 8 minutes to remove can be served.

The so-called "four joys" refers to the four different colors of vegetables that are put on the steamed dumplings, which can be changed according to your own preferences.

Fish dumplings: Make a fist with your left hand and extend your thumb and forefinger naturally, take a piece of dumpling skin and put in the filling, fold the skin in half,

fold one side of the dumpling inward for about 1-2cm, pinch it tightly and fold it inward for 1-2cm, pinch it tightly again and so on until the other side, and then pinch the tail upward when closing the mouth slightly.

Yuanbao Dumpling: Take one dumpling skin in your palm, put in the appropriate amount of filling and fold it into a semicircle, pinch the center to seal the right half of the dumpling skin,

Similarly, seal the left half of the dumpling skin as well, and seal the skin securely, and then bend the ends of the dumplings towards the center, pinching the edges of the dumplings at each end firmly, so that the edges of the semicircle are slightly turned upwards.

Crescent moon dumplings: Make a fist with your left hand, thumb and index finger extended naturally, take one dumpling skin and put the filling on it.

Pinch the right edge of the dumpling, push the inner skin outward with your right thumb, and form a pleat with the outer skin with your index finger.

Pinch the pleat with your right thumb, and repeat the steps to the left edge of the dumpling, and pinch the ends together to make a firm seal.

Look at the curved crescent moon.

Wallet dumplings: Take a piece of dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin into a semicircle,

pinch the right thumb on the top corner of the dumpling, pinch it to thin it out, and then press the thinned top down,

press and pinch it to form a twisted edge until the left end is finished.

Small lock dumplings: Take one dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the skin in half, and pinch the left and right ends of the dumpling skin from the center with the index fingers and thumbs of each hand, leaving an opening in the middle.

Close the left and right edges together, and then fold and pinch the open part of the dumpling skin, forming a pleat on each side.