Method: Take a piece of dumpling wrapper in the palm of your hand, add an appropriate amount of stuffing and fold it in half into a semicircle, pinch the middle firmly and seal the right half of the dumpling wrapper, also seal the left half of the dumpling wrapper, and seal the dumpling wrapper firmly, then bend both ends of the dumpling toward the middle, and pinch the edges of the dumplings at both ends to each other so that the semicircular edges are slightly upward.

Other dumpling wrapping methods:

Method 1:

1. Mix flour with water and alkali to form a dough, roll it into a thin crust and cut it into 6CM square slices.

2. Cut the pork into fine pieces with a knife, add salt, monosodium glutamate, chicken essence and water and mix well. Finally, add cornstarch and mix well.

3. Wrap the meat filling in the dumplings one by one.

4. Add hot water to the pot, put the wrapped dumplings into it, then add salt, monosodium glutamate, chicken essence and other seasonings, then add lotus leaves, take them out and put them in a bowl.

Method 2:

1. Wash the vegetables, chop them into pieces, squeeze out the water; chop the pork into pieces, add soy sauce, refined salt, MSG, green onion and ginger and mix well , then add an appropriate amount of water to make a paste, and finally add lard, sesame oil, and minced vegetables, mix into a filling and set aside.

2. Put the flour into a basin, add 250 grams of cold water and mix into a dough. Knead evenly and roll into thin strips. Add 10 doses for every 50 grams. Use a rolling pin to roll into a small round dough. Add Filling, wrap into small dumplings and set aside.

3. Boil the dumplings in boiling water until they are eighty-cooked, take them out, put them into chicken soup and cook them. Add refined salt, monosodium glutamate and seaweed and serve.