Dumplings are a common staple in the north, and they are not difficult to make, so what is the simple and fast way to wrap them?

Take out a piece of dumpling skin (square) and put it on the table, check if there is any breakage, and throw away the broken ones, otherwise it will fall apart when you put it in the pot. Put the pork filling in the center of the dumpling skin, be careful not to put too much. Otherwise it will fall apart in the pot. Slowly roll up the dumpling skin, with a few extra folds, as a safeguard. Leave a space at the top to make a lace. After you have rolled it up, fold the ends over to make a "Yuanbao" shape. Dip your fingers in water and glue the folded corners together, and the dumpling is ready.

Or alternatively, fold the dumpling skin in half with the filling in place, pinching at the thumbs and at the edges. Pull the tips of both sides, fold them back and forth, dip them in some water, and press them to make a tight fit. Using both hands, hold the gyoza between your thumb and index finger (with your middle finger holding the bottom of the gyoza), and press the hollow part of the gyoza skin together with your index finger from the outside in. You can get a lot less filling out of this wrapping method, but it does go a lot faster.

Learning how to make dumplings

Dumplings need to be pinched, and some people's pinches are always not tight and collected.

Sunflower dumplings: put the meat filling on one dumpling skin, and place the other dumpling skin flat on top of the meat filling. Then pinch the edges of the two dumpling skins together, and pinch the lace inward along one corner, and finish pinching a circle of a sunflower dumpling.

Small fish dumplings: Take out one dumpling skin and put the meat filling on it, fold it in half and pinch the center, pinch both sides of the dumpling skin in small waves from right to left, and then flatten the left end of the dumpling after pinching.

Bobo dumplings: Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling and fold the dumpling skin into a semicircle, pinch your index finger slightly in front of your thumb, and hold the dumpling edge with your index finger slightly pushing the dumpling skin forward to the folds and repeating the folds until you let go of the right end of the folds, and then you will be done with one bobo dumpling.

Simple wrapping method for round skin dumplings

Round skin dumplings are a common type of dumpling skin, and the wrapping method is not difficult, so what is the simple wrapping method for round skin dumplings?

Usually there are no pleats, so a thin skin with a large filling is preferred. Hands curved nest shape, put the filling, folded into a semicircle, pinch the center, from both sides to the middle of the seal, both hands thumb and forefinger pressed the side, while slightly to the middle of the gentle squeeze, the middle of the bulge into the shape of a mokume-shape can be.

Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin in half and fold the sides inward, pinch the folded edges securely and pinch the folded mouths securely on both sides, pinch the top right corner of the right hand with your right thumb, pinch it to make it thinner, and then press the thinned top down, pressing and pinching to form a twisted edge pattern up to the left side, and then a clam shaped dumpling will appear.

Or make a fist with your left hand and extend your thumb and forefinger naturally. Take a piece of dumpling skin and place it on the top and put in the filling, fold the skin in half, fold one side of the dumpling inward for about 1-2cm, pinch it tightly and fold it inward for another 1-2cm, pinch it tightly again, repeat this until the other side, and then finally close the mouth by tilting the tail upward a little and pinching it firmly.

How to wrap the dumplings to look good

The dumplings will be wrapped is one thing, wrapped up is another, want to wrap up the good-looking need to learn, then how to wrap the dumplings to look good?

Make a fist with your left hand, thumb and forefinger extended naturally, take a piece of dumpling skin and put in the filling, pinch the right edge, push the inner skin outward with your right thumb, fold the outer skin with your forefinger, and pinch the fold with your right thumb, repeat the steps to the left side of the dumpling, and pinch the two ends closed firmly. This will make the gyoza look like a crescent moon, which is very pretty.

Or take a piece of dumpling skin in your palm, put in the meat filling, and shape the skin into a "Tian Zig Zag" square (a four-sided square with four empty corners and a glued center), dipping your fingers in a little water to make it stick, and then put in the blanched and chopped spinach, the scrambled and chopped egg, the softened and chopped shiitake mushrooms, and the barbecued pork. Steam for about 8 minutes and serve. The so-called "four happy" that is, the steamed dumplings put on the four different colors of vegetables, according to their own preferences can be changed, so that the practice is more complex, but a lot of good-looking.