Dumpling drawing method is as follows:

1, the first half-circle, the following arc connected.

2, in the half-circle periphery, with a circle of wavy lines connected, pay attention to the amplitude of the wave is not so big.

3. Between the wavy line and the semicircle, use some short lines to show the folds of the dumpling.

4. Inside the semicircle, draw two small eyes and a smiley face for the dumpling.

5. Finally, paint the dumplings with beautiful colors, and the dumpling sketch is ready.

Dumplings originated from the ancient Chinese word "jiaozi". The original name of the dumpling is "Jiao Er", which is said to be the first invention of Zhang Zhongjing, the medical saint of China, with a history of more than 1,800 years, and is a traditional specialty food loved by the Chinese people, also known as dumplings.

The method of making dumplings is as follows

1. Knead the dough

The most common type of flour is medium-gluten wheat flour, which is stirred well with cool water in the ratio of 1.7:1. Knead the dough in a bowl and leave it there for 30 minutes to let the water penetrate into the flour fully.

2. Roll out

Roll the dough into a cylindrical strip 2-3 centimeters in diameter. Pull or cut the strip into small pieces of dough about 1.5 centimeters long. Flatten the dough with your hands. Use a rolling pin to roll out the dough into a gyoza skin about 4-7 cm in diameter and 0.5-1 mm thick, with a slightly thicker center. When rolling out the dumplings, sprinkle some dry flour on the board to prevent them from sticking to the board.

3. Filling

Meat, eggs, fish, shrimp, and all kinds of vegetables can be used as fillings. Pork and cabbage stuffing as an example: a number of meat, chopped into minced meat. Cabbage a number of, chopped, squeezed dry, and meat mixed together, plus ginger, soy sauce, salt, cooking oil, etc., stirred together.

4. Wrap

Put the appropriate amount of filling in the center of the dumpling skin, fold the skin in half, and pinch the edges together, and a raw dumpling is wrapped up. In some places in northern and northeastern China, you have to use your thumbs and forefingers to scoop up the edges of the dumplings, and the scooped up dumplings will not be easy to cook, and they will also be beautiful and generous, and are the most representative of the dumpling shape.

5. Cooking

The dumplings are divided into water dumplings, fried dumplings, steamed dumplings, and soup dumplings.

Dumpling handbill picture

Drawing dumplings handbill as follows:

1, the big title written on the red words, winter solstice to eat dumplings, the top right corner of the upper-left corner, left corner of the lower left corner of the dumplings, the bottom right corner of the red lanterns, the contents of the home winter solstice to eat dumplings situation.

2, surrounded by red colored pencil on the lace, the upper left corner of the winter solstice dumplings newspaper, the lower left corner of the bowl of steaming dumplings, the upper right corner of the winter solstice festival briefly, the lower right corner of the small trees and houses.

3, the four corners of the handbill painted on the small butterflies used to decorate the big title of each word with different colored pens, written on the winter solstice dumplings, the contents of the process of writing dumplings, the following drawings on the dumplings to do the steps.

4, the left side of the painting mother, the right side of the painting father, the center of the winter solstice dumplings written on the fragrant, the following winter solstice to introduce the customs.

5, the upper left corner of the winter solstice knowledge tabloid, and draw a snowman, snowman next to the song written on the number of nine, the middle of the content of the winter solstice to introduce the festival, as well as the customs of the winter solstice, the right side of the Tang Dynasty poet Du Fu's "winter solstice" poem. In the lower right corner, a chef holds a plate of dumplings.

6. The four corners of the handbill are painted with a neat ladder pattern and colored, a big dumpling is drawn on the left side, and the poem "Eating Dumplings on the Winter Solstice in the North" is written in the middle with the title "Winter Solstice", and the sun is drawn on the right side, which introduces the customs of the winter solstice in the South.

Handbook pictures of dumplings:

1, the ancient dumplings

Dumplings in its long hair process, a variety of names, the ancient have "prison pill", "flat food", "Dumpling bait", "powder angle" and so on. Tang Dynasty called dumplings for the "soup in the jail head pills"; Yuan Dynasty called "time Luo angle"; the end of the Ming Dynasty called "powder angle": the Qing Dynasty called "flatbreads "

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2. Modern Dumplings

Nowadays, dumplings are called differently in the north and the south. In the north they are called "dumplings", while in the south they are called "wontons", which are slightly different from dumplings in that they have a thinner skin and less filling. Dumplings because of its use of different fillings, the name is also a variety of pork dumplings, mutton dumplings, beef dumplings, dumplings, and so on In addition, because of its different methods of maturation, there are fried dumplings, steamed dumplings, etc. Therefore, on the first day of the Lunar New Year to eat dumplings in the spirit and taste is a very good enjoyment.

There is a custom in the north of China to make dumplings for the New Year's festivals and to welcome friends and relatives. Especially on the first day of the Lunar New Year, the whole family after the New Year's greetings, will sit together, while wrapping the dumplings and chatting, mountains and seas, everything to talk about, from time to time to draw laughter, a great deal of fun. When people eat this smooth and tasty water cakes, if you know some of its origin, who can not marvel at the ancient civilization of our long history of pasta Qi Yuan it!

There are many famous dumplings all over the country, such as shrimp dumplings made of clarified flour in Guangdong, pot-sticker dumplings in Shanghai, steamed dumplings with crab roe in Yangzhou, small dumplings in high soup in Shandong, dumplings in the northeast of China, and Zhongshui dumplings in Sichuan Province, all of which are popular varieties. Xi'an has also created a dumpling feast, where dozens of dumplings of different shapes and fillings are used to form a bedding table for guests. Many foreigners, like us, eat dumplings every Spring Festival, but the way they do it and the way they eat it are unique.