* The first kind: This kind is mostly used for steamed dumplings and jiaozi.
Put your fingers together in your left hand, bend over and hold the dumpling wrapper, and put a proper amount of dumpling stuffing in the center of the dumpling wrapper with a spoon in your right hand.
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Rub the middle first, as shown in the figure.
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On the right side of the kneading place, use the thumb of the left hand and the index finger of the right hand to push out a fold.
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The index finger and thumb of the right hand will be folded down, and the direction of folding is toward the middle.
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In the same way, make 3 pleats on the left and right, and all pleats face the middle. The finished product is shown in the figure. (Of course, you can also make more pleats at will, for the same reason. )
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* The second kind: this kind is mostly used for steamed dumplings such as shrimp dumplings.
Jiaozi is stuffed with stuffing. Pinch the first small fold around 4 o'clock.
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The left thumb pushes out a wrinkle from the inside to the right, and the right index finger and thumb are pressed together.
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The folds are pressed up one by one along the radian of the first half of the dumpling skin.
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The finished product is shown in the figure.
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* Third: This kind is mostly used for cooking food boxes.
Jiaozi is stuffed with stuffing.
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Fold the dumpling skin in half, knead it, and pinch the edges hard to make the edges thinner and wider.
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Fold the lower right corner and apply force at the newly folded sharp corner.
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Fold the newly folded sharp corner in the same way.
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Fold in turn.
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The finished product is shown in the figure.
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* Fourth: This kind is mostly used for baking vegetable boxes. jiaozi wraps them and wipes the pots.
Put the stuffing in the dumpling skin, then cover it with a dumpling skin and knead it.
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Fold a small corner.
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Refer to the third wrapping method and fold it in turn.
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The finished product is shown in the figure.
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* Fifth: This kind is mostly used for baking vegetable boxes, and jiaozi wraps them and wipes the pots.
Put the stuffing in the dumpling skin, then cover it with a dumpling skin and knead it.
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Squeeze a small angle diagonally.
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A little further, make a small angle.
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Pinch it all, and the finished product is as shown in the figure.
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* Sixthly, it is mostly used for jiaozi and Liuye steamed stuffed bun. In fact, jiaozi called this wrapping method "mouse" in his hometown.
The right hand pinches a small fold at 3 o'clock on the right side of the dumpling skin.
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On the first small wrinkle just pinched, the thumb of the left hand is in the pocket, the index finger is pinched out, and the left hand is pinched conveniently. The position of the pleat basically coincides with the first one.
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Under the first small pleat, knead a small pleat in the same way and knead it.
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At this time, the semi-finished product is shown in the figure.
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Hold the overlapping tips of the three pleats with your right hand and push to the left. The left index finger and thumb are placed on the outer sides of jiaozi, and the left and right pleats are pushed out to the right. Pinch your right hand first, and then pinch it down one by one. Just pinch the pleat tip, so that the new pleat tip and the original pleat tip will be kneaded.
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Pinch in turn.
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Shut up. The finished product is shown in the figure.
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