The copra and dumpling are called differently, wrapped differently, eaten differently, stuffed differently, and have different degrees of thickness of the skin.

1, called different

Northern region called dumplings, while the southwest region called copy hand.

2, wrapping method is different

Dumplings more cold water and flour as the agent, will be flour and water and together, and then the fermented dough rolled, rolled into a thick dough, so that after the knife will be cut into a piece of dough into a round piece of small dough, and finally these small dough rolled into the center of the middle of a slightly thicker around the thin round skin, wrapped in the heart of the stuffing, pinched into the crescent moon shape or horn shape. The copious hands are wrapped in square dough, just like wontons.

3, eat different

Dumplings are usually served with dipping sauces after cooking, and can be eaten alone. The copious hand is actually wontons, only with Sichuan characteristics of the wontons only, no matter the appearance and filling and wontons, just in the eating method slightly different, the copious hand practice to be in the wontons on the extra step, that is, dripping with a spoonful of Sichuan unique chili oil.

4, the filling is different

Dumplings filling in addition to meat, usually add some vegetables such as mushrooms, cabbage, celery, leeks and so on, meat fillings have three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, chicken and so on, vegetarian fillings are divided into assorted vegetarian fillings, ordinary vegetarian fillings and so on. However, the filling of the copious hand in addition to meat, there is almost nothing else, relatively single.

5, the thickness of the skin is different

Generally, the dumpling skin is relatively thicker than the skin of the copious hand, so the dumplings will take longer to cook, and the process of cooking the dumplings needs to be added to the cool water three times, experiencing the so-called "three sinks and three floats" to ensure that they are cooked.

Dumpling practice:

1, three fresh steamed dumplings: 500 grams of flour, cooked chicken 250 grams, hairy sea cucumber, prawns, green onions, cooking oil 100 grams, 50 grams of bamboo shoots, ginger, pepper, salt, starch, soy sauce, sesame oil, each appropriate amount. Chicken, sea cucumber, bamboo shoots cut into cubes, prawns peeled and cut into pieces, together with soy sauce, starch, salt, green onions, ginger, pepper, cooking oil, sesame oil and stir into the filling. Flour with boiling water and kneaded into a dough, rolled into a long strip, pulled into a dose, rolled into a round thin skin, wrapped into the filling, kneaded into a crescent-shaped dumplings; into the steamer, steamed can be.

2. Egg fried dumplings: Prepare pepper chicken dumplings, 3 eggs, black sesame seeds, chopped scallions. Pour oil into the pan, add the dumplings, and fry them over low heat until the bottom is golden brown. Pour in water not exceeding one-third of the dumplings, cover and simmer over medium-low heat until the water dries up, then pour in the egg mixture along the sides of the pan. When the egg mixture is solidified, sprinkle with sesame seeds and chopped green onion and fry.