1. Ordinary dumplings 1: The simplest jiaozi wrapping method is to wrap the stuffing, and simply fold it and knead the opposite sides.

Second, ordinary dumplings 2: Wrap the stuffing, knead the opposite ends, fold the back dough inward, and knead it with the front dough, and wrap it into the shape shown in the figure.

Third, the wooden fish shape: no pleats, thin skin and big stuffing are appropriate. Bend the hand into a nest shape, put the stuffing, fold it in half into a semicircle, hold the middle firmly, seal it from both sides to the middle, hold the side with your thumb and forefinger, and squeeze it slightly to the middle, bulging into a wooden fish shape in the middle.

Fourth, pot stickers dumplings: wrap the stuffing and only knead the two ends. This is the pot stickers.

5. Bobo Dumplings: Take a piece of dumpling skin in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the dumpling edge slightly before your thumb, slightly push the dumpling skin forward with your index finger, repeatedly fold it and let it go at the top of the right end, so that a Bobo Dumpling is finished.

6. Clam dumplings: Take a piece of dumpling skin in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and fold both sides inward, hold the folded edges firmly, and hold the folded mouths on both sides firmly. Hold the right top corner with your right thumb, pinch it thin, and press down the thinned top, continuously pressing down to form a twisted edge pattern until the left end, and a clam-shaped dumpling appears.