1, the method of wrapping jiaozi: wrap jiaozi, and put the dumpling stuffing in the center of the skin. If you are not skilled, don't put too much stuffing. Pinch the center first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking.
2. Origin of jiaozi's name: In its long development process, jiaozi has various names, including "prison pill", "flat food", "dumpling bait" and "pink horn" in ancient times. In the Tang Dynasty, jiaozi was called "Tang Zhong Prison Pill"; The Yuan Dynasty was called "Shiluo Jiaoer"; In the late Ming dynasty, it was called "powder angle"; The Qing Dynasty called it "flat food"-now, the north and the south have different names for jiaozi. Northerners are called "jiaozi". Many areas in the south call it "wonton". Due to different regions, jiaozi has different fillings and various names, including pork dumplings, mutton dumplings, beef dumplings, three fresh dumplings, red oil dumplings, soup dumplings, flower dumplings, fish dumplings, crystal dumplings and so on. In addition, because of its different mature methods, it is also called fried dumplings, steamed dumplings and so on. Therefore, eating jiaozi on New Year's Day is a good enjoyment in spirit and taste.