Pick up a steamed bun skin with your left hand, then put a proper amount of stuffing into the steamed bun skin, close the steamed bun skin, and knead it with your right hand from right to left. If you want the steamed stuffed bun to stand up, let the steamed stuffed bun show a little spirit, and hold it against the inside with your left hand before you prepare to knead it.
Just use a little force to make the stuffing and bun skin concave, and then in the process of kneading, pay attention to making the inner edge shorter and the outer edge longer, and pinch two or three pleats on the outer side, so that the steamed buns made are more energetic and can stand.
Method of wrapping steamed stuffed bun details
Take a piece of steamed stuffed bun skin and hold it in the palm of your left hand, then take a proper amount of prepared stuffing and put it in the middle, and close your palm so that the periphery of the steamed stuffed bun skin is round and close to the center. Use the thumb and forefinger of your right hand to knead the first pleat from anywhere, then don't move your thumb yet, and open your forefinger to knead the adjacent dough into pleats, so as to knead more pleats in turn.
The thumb moves slowly with the increase of wrinkles until it is all pinched. After all the pinch, you can close the mouth. When you close the mouth, you can harvest a bowl-shaped mouth or a nipple-shaped mouth. As you like, you can finally put some colored things at the mouth for ornament, such as wolfberry fruit or green peas.
Tip: You can make chrysanthemum buns with as many pleats as you want, but it turns out that you have to pinch out more than 14 pleats to be beautiful. When you knead a pleat, you just have to think about finally kneading it into a circle, which is very simple.