Traditional Dumplings

1, put in the right amount of filling, and smear the edges of the dumpling skin with a little water.?

2, fold in half and pinch the center of both sides of the skin together.?

3, pinch the center?

4, for the right part of the center, pinch it towards the center with the tiger's mouth part of your right hand.?

5, for the left part of the center, pinch it toward the center with the Tiger's Mouth part of your left hand?

Half-moon dumplings

1, put the appropriate amount of filling, and smear a little water on the edge

2, thumb and forefinger of your left hand hold the dumpling skin on both sides so that it turns upward.

3. Starting from the right end, bring the skins together.

4, pinch firmly.

5. On one side, push the skin inward with your index finger, pressing out the crease and pinching the crease and the other side of the skin together. Keep repeating to the left end? Push-pinch. Push-pinch.

Willow Leaf Dumplings

1: Place a generous amount of filling on the dumpling and wipe the edges with a circle of water.

2. With the thumb and forefinger of your left hand, hold both sides of the dumpling skin to turn it upwards.?

3, starting from the right end, pinch it tightly and then push it inward to make a concave shape.

4, push into a concave shape, then use your thumb and forefinger to pinch each side of the raised dumpling skin toward the center. Then push and pinch again? Until the end of the left side.

Cockle-shaped dumplings

1, put the right amount of filling and apply a little water to the edges of the dumpling skin.?

2, fold both sides and pinch along the edges to make a semicircle.

3, Start at the left end of the dumpling. Pinch the end with the thumb and index finger of your left hand, and with your right hand, push the edge of the dumpling skin toward your left hand to push out the s-shaped crease.

4. Keep moving your right hand backward, pushing the skin to the left and eventually to the rightmost end, pushing all the folds toward the center to form a shape.

Making Dumpling Skin

1. Use cold water to mix the dough, but when adding water, use chopsticks to stir the water, so that the water is added evenly, and it is easy to grasp the amount of water added, usually stirring until there is only a little bit of dry dough left, then don't add any more water, and then knead the dough with your hands to form a ball, then seal it and leave it to knead again for ten minutes.

2, dumpling noodles must be kneaded in the kneading, kneading for a while, rest for a while to let it wake up, has been kneading the more kneading the more delicious, generally 3 to 4 times, a kneading 4 times, once 5 minutes can be.

3, and then sealed and placed more than half an hour, the longer it is placed, the more uniform the noodles and water, so that when making dumpling skin is not easy to dry skin.

4. Sprinkle flour on the board before rolling out the dumpling skin so that it doesn't stick, and roll the dumpling skin in a circle. You can also sprinkle flour, pinch each dough ball with your hand, and press it down with the big muscle of the thumb of your hand.