1, first put the dumpling skin in the palm of your hand and put in the stuffing.

2. Fold the dumpling skin in half and seal it.

3. Then bend both ends of the dumpling skin to the middle.

4. Pinch the dumplings at both ends, and the round edges can be tilted upwards.

Yuanbao jiaozi practice:

1, peeled and sliced pumpkin, steamed and pressed into mud.

2. Put the flour in a large bowl, put some salt in the pumpkin puree, add water and mix all the ingredients well (the water should be added slowly bit by bit to prevent too much water from being put at once), and knead the dough repeatedly until the three lights are shining (hand light, basin light and face light), and wake up for 20-30 minutes. 3. Chop the pork into minced meat, soak the mushrooms and cut them into diced carrots. Put the minced pork, diced mushrooms and diced carrots in a bowl, add salt, soy sauce, pepper, raw flour and a little sesame oil, and then stir them evenly clockwise to make dumplings.

4. After the meat stuffing is ready, the noodles are awake. Divide the dough into several parts, knead each part into a stick shape, and then cut into small doses. After each dose is rounded and squashed, roll it into a round dumpling skin.

5. Put the meat stuffing in the middle of the dumpling skin and then fold it in half, and then knead it into an ingot shape in turn.

6, put some salt after the water is boiled, put the prepared jiaozi into the pot, close the lid, add some cold water after boiling, and repeat this for three times, until all the jiaozi floats up, it is almost cooked.

7. Pick up the cooked jiaozi and put it in a bowl. You can add broth or eat it with Chili vinegar.