1: Take a sheet of dough and put the filling on it, then fold the top and bottom of the dough and pinch the center points together.

2. Gently pinch the edges together again so that the filling does not leak out.

Hold the dumpling with the index fingers of both hands interlocked so that the belly is in the center of the fingers. Squeeze the thumb and forefinger of both hands together so that the gyoza belly is sandwiched between the thumbs, then pinch and gently push out the gyoza belly towards the center.

3. Hold the dumplings with the index fingers of both hands so that the dumpling belly is in the center of the fingers.

4. Pinch the thumb and forefinger of both hands together, so that the gyoza belly is sandwiched between the two thumbs, and then pinch and gently squeeze the gyoza belly to the center.

Tips: Squeeze dumplings are suitable for making dumplings. Squeezing and kneading are the simplest techniques, and when you are skilled, you can wrap them quickly and well. Squeezing the dumplings makes them fuller and better looking; kneading them allows you to fit more filling in.