Video of how to wrap willow leaf dumplings in slow motion:Web Link.
Wrapping method is as follows:
1. After wrapping the dumpling skin into the filling, pinch it on the right side, which is equivalent to dividing the dumpling skin in half, and then pinch it together from the head.
2. Push the index finger of your right hand slightly to the left, and the skin will curve up, then pinch it together.
3. In the same way, push the dumpling skin slightly to the left with your thumb, and the skin will bend up, then pinch it together.
4, and then switch to pinch the index finger side, and then switch to the thumb side, (pinch the top, pinch the bottom), pinch until the last remaining little tail, and then pinch the little tail together. This way the dumpling is done.
Dumplings, also known as dumplings, traditional Han Chinese noodle dishes. It evolved from wontons and originated from the ancient Chinese jiaozi, originally known as jiaoer, which has a history of more than 1,800 years. Invented by Zhang Zhongjing, a native of Nanyang, Nanyang in the Eastern Han Dynasty, it was initially used as medicine. Loved by the Chinese people, it is a staple food and local snack of northern Chinese folklore, as well as a New Year's festival food.
Dumpling skins can be made of hot noodles, crispy noodles, eggs, or rice flour; fillings can be meat, vegetarian, sweet, or salty; and cooking methods can be steamed, branded, pan-fried, or deep-fried. Meat filling has three fresh, shrimp, crab meat, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian filling is divided into mixed vegetarian filling, ordinary vegetarian filling and so on.
Dumplings are characterized by thin skin, tender filling, delicious flavor, unique shape, a full range of nutrients in the raw materials used to make the dumplings, and the steaming method ensures that there is less loss of nutrients.