1. Lace jiaozi:

1. Fold the dumpling wrapper in half, put the prepared stuffing in it, and then pinch it in half.

2. Pinch the edge of the dumpling skin as thin as possible, and then fold the edge of the dumpling skin with lace.

3. Pinch out a row of pleats. First, pinch out one pleat, then push one pleat forward next to the other, until the last one pinches it and hides it at the bottom.

second, jiaozi of Yuanbao:

1. Put the meat stuffing in the dumpling skin, put the prepared stuffing in the dumpling skin, and then fold the dumpling skin in half.

2. pinch the dumpling skin tightly, and the dumpling skin must be pinched tightly, and finally pull the two ends together.

3. pinch both ends of jiaozi, and then pinch both ends of dumpling wrapper, so that the jiaozi of Yuanbao is ready.

third, petal jiaozi:

1. Pull up both ends of the dumpling skin, put 1 grams of meat into the dumpling skin, and pull up both sides of the dumpling skin first.

2. Pinch the dumpling skin, pinch the middle, then pinch out a fold, and then pinch it.

3. pinch all the sealing places tightly, then pinch out a pleat, then pinch it up, and pinch all the sealing places well.

Eating jiaozi is popular in northern China. Generally, people eat meat stuffing on New Year's Eve and vegetarian stuffing on New Year's Day. In the New Year, jiaozi should be thin-skinned, stuffed, tightly squeezed and not boiled. There should be pork, mutton, beef and chicken in jiaozi, Yuanyang jiaozi with two kinds of meat mixed together, and a "dumpling feast" with various flavors.