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. Minced mushrooms and roasted pork are put into four small openings and steamed for about 8 minutes before serving. The so-called "four joys" refers to the four different colors of vegetables 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. Fold the dumpling skin in half, fold one side inward about 1-2cm, pinch tightly, fold inward another 1-2cm, pinch tightly again and repeat until the other side, and then pinch the tail upward to close the dumpling.

Yuanbao Dumpling: Take one dumpling skin in your palm and fold it into a semicircle with the appropriate amount of filling, pinch the center to seal the right half of the dumpling skin, and do the same with the left half of the dumpling skin to seal the skin securely, and then bend the ends of the dumplings towards the center and pinch the sides of the dumplings together to make the semicircle's edges turn upward slightly.

Crescent Moon Dumplings: With your left hand in a fist and your thumb and index finger extended naturally, take a piece of dumpling skin and place it on top of the dumpling and put in the filling, then pinch the right edge of the dumpling, gently push the inner skin with your right thumb outward, and then form a pleat on the outer skin with your index finger, and then pinch the pleat with your right thumb, and then repeat this step until you get to the edge of the left end of the dumpling and pinch the ends together to make a firm seal. See if it looks like a curved crescent moon.

Wallet dumplings: Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin into a semicircle, pinch the right top corner with your right thumb, pinch it to make it thinner, and then press the thinned top down, pressing and pinching to form a twisted edge pattern until the left end is complete.

Small Lock Dumplings: Take a piece of dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin in half and stand up, pinch the left and right ends of the dumpling skin with the index finger and thumb of each hand respectively, and naturally leave a mouth in the middle, then close the left and right edges together, and fold and pinch the mouth partially, and then form a pleat fold on each side.