Handmade dumpling wrapping method:

Making handmade triangular dumplings required ingredients:

Dumpling skin 1 packet, stranded meat 300g, minced ginger moderate, minced green onion moderate.

Handmade Triangular Dumplings:

I. Fold the dumpling skin in three directions, as shown below.

Second, the edges of the sides of the intersection with the sticky, you can dip a little water to help sticky Oh.

Three: This is all done.

Dumplings are a traditional Chinese food, wrapped in dough and filled with a half-moon or Yuanbao shape, and can be made into steamed dumplings, fried dumplings, or soup dumplings. It originated in Nanyang Nieyang (present-day Dengzhou, Nanyang, Henan Province) and is said to have been invented by Zhang Zhongjing in the Eastern Han Dynasty.

Dumpling skins can also be made of hot noodles, crispy noodles, egg steps or rice flour; fillings can be meat, vegetarian, sweet or salty; cooking methods can also be steamed, branded, pan-fried or deep-fried. Meat filling has three fresh, shrimp, crab meat, sea cucumber, fish, chicken, pork, beef, mutton, etc., vegetarian filling is divided into mixed vegetarian filling, ordinary vegetarian filling and so on.

Dumplings are characterized by their thin skin, tender filling, delicious taste, unique shape, a complete range of nutrients in the raw materials used to make the dumplings, and a steaming method that ensures less loss of nutrients and conforms to the connotations of the Chinese food culture of color, flavor, and aroma.

There are many famous dumplings from all over China, 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 on the old side of Shenyang, and Zhongshui Dumplings in Sichuan, all of which are popular varieties. Xi'an also created a dumpling feast, with dozens of different shapes and fillings of dumplings to form a banquet to treat guests.