1: Put the meat filling in the center of the dough.
2. Fold the dough in half.
3. Take the folded corners, overlap them with your middle finger and press them together.
A word to the wise: it's a nice shape, like a dollar bill.
Method 2: Counter-copying (copying method)
1. Place the meat mixture in the center of the dough.
2. Fold the dough in half.
3. Holding the ends in your hands, fold the dough over the center of the sheet and press down firmly.
What's more: it's actually pretty much the same method as the front copy method, so it's pretty easy to wrap, and you can change the amount of meat filling to suit your own preferences.
Method 3: Large filling method
1: Place the meat filling in the center of the dough.
2. Lift up the two corners of the dough and press them together.
3. Press the remaining two corners together.
4: Using your thumb and forefinger, press down firmly on the meat mixture.
A word to the wise: it makes a lot of meat filling, and those who like big stuffed buns should enjoy it.
Method 4: The Caterpillar Method
1: Place a small amount of the meat mixture in one corner of the crust.
2. Use chopsticks to rotate the dough from one corner to the opposite corner.
3. When you reach the end, use your hands to pull the noodle sheet out of the chopsticks.
What's more: It's a fun method, I saw it on the internet and tried it once, it really doesn't leak, and the shape is very cute.
Method 5: Square Method
1: Place the meat mixture in the center of the dough.
2. Fold back one end of the crust parallel to the other to cradle the meat.
3. Fold the open ends back in parallel.
A word of caution: These are ideal for deep-frying, and the meat can be spread all over the crust before folding, or folded diagonally.
Method 6: Trapezoidal Ravioli
1: Place the meat mixture on the small end of the trapezoid.
2. Fold the dough from the small end to the large end 2 times. (Be careful of the spacing.)
3. Fold the open ends of the trapezoid into long strips, and then fold the open ends together.
Nagging: the northern wonton pasta wrapping method, filling less skin more, I do not like it, but most of the northern wonton skins sold are such a trapezoidal pasta, so it is still to teach a little.