2. jiaozi wrapping method of Yuanbao: put the meat stuffing into the dumpling skin, fold the dumpling skin in half, and pinch it along a circle. Then bend the two ends of jiaozi towards the middle and pinch them tightly.
3. Crescent jiaozi wrapping method: jiaozi is folded into a semicircle, and the middle is pinched first, and the epithelium of the left half of the dumpling skin is folded into three waves. Then fold the other half of the epithelium into three waves and pinch it tightly.
4. Wave dumpling wrapping method: put a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle. Pinch the dumpling edge slightly before your thumb with your index finger, push the dumpling skin forward slightly and fold it, and push it straight to the top of the right end to let go, so that a wavy dumpling is finished.
5. Wallet dumpling method: Fold the jiaozi seal into a semicircle. Pinch the top of jiaozi down with your thumb, and finally knead it into a complete selvage.
6. Four-Happy Dumpling Method: Put stuffing in the center of the dumpling skin, divide it into four parts, knead it into a quadrangular shape, knead it in the middle, and keep four round holes at the edge. Pinch between adjacent round holes. Pinch the four corners, and then fill in your favorite ingredients.
7. Rose dumpling wrapping method: three dumpling skins are stacked together in a word, and the meat stuffing is also spread out in a word. Then fold the dumpling skin in half and roll it up in turn.
8. Goldfish jiaozi wrapping method: Take a dumpling skin, first put the shrimp tail, then put the stuffing and cover it with chicken crispy bones cooked in advance, and pay attention to the shrimp tail facing up and staying outside the dumpling skin. Fold the dough around 1/3, and then connect one end of the dough with the diagonal to make a goldfish head and fish eyes. The tail is staggered back and forth to form a fin shape, and finally the corn kernels can be pressed into the goldfish's eyes.
9. jiaozi-wrapped method of iced flowers: To make beautiful fried dumplings with crispy skin of iced flowers, you only need to master two tricks: the first trick: flipping. The second measure: making batter. Put a proper amount of flour in a clean small bowl, add a proper amount of cold water, mix well and pour it into the pot evenly. Cover the lid, simmer 10 minutes or so, and you can take out the pot, turn it over, and make crispy and delicious fried dumplings with iced flowers.
10, sunflower dumpling wrapping method: put stuffing in the center of one dumpling skin and cover another dumpling skin on it. Pinch the folded edges of two dumpling skins thin with your fingers, and then knead them into spikes of lace.