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How to make dumplings

Ordinary dumpling wrapping method: wrap the stuffing, fold the dumpling skin, knead the relative sides, the simplest packing method. Yuanbao dumpling method: put the meat stuffing into the dumpling skin, fold the dumpling skin in half, and squeeze it tightly along the circle. Then bend the two ends of the dumplings to the middle and squeeze them tightly. Crescent dumpling method: fold the dumplings into a semicircle, squeeze the middle first, fold the epithelium of the left half of the dumpling skin for 3 waves.

There are several ways to make dumplings: lace dumplings: fold the dumpling skin in half, put the stuffing in the dumpling skin, and then squeeze it in half. Squeeze the edge of the dumpling skin thin, squeeze the edge as thin as possible, and then fold the edge of the dumpling skin into lace. Pinch out a row of folds, first pinch out a fold, then push one fold forward next to each other, and squeeze to the last one to hide it at the bottom.

Triangle dumplings, four-corner dumplings, dumpling skins put a little stuffing in the middle, the edges of the dumplings are touched with water with your fingers, one side of the dumplings is closed, the other end is closed to the middle, the four-corner dumplings are closed in the middle, and the two ends are closed in the middle. Yuanbao dumplings. Put a little stuffing in the middle of the dumpling skin. Wet the edge of the dumpling skin with your fingers to make it hydrated. Take the belly of dumplings as the center, 60% discount dumplings.

First put the right amount of stuffing on the dumpling skin, in the middle, do not make it everywhere, it will affect the pinch skin. Then fold the dumpling skin in half and squeeze it in the middle to make the two layers of skin stick together. Then pinch one end of the dumpling skin, leaving a little more than the upper layer, because you have to pinch the pleats. Then pinch from one end to the middle.

The process of making dumplings: mixing noodles: mix the right amount of flour with water and knead it into dough. Cover the kneaded dough with a wet towel or drawer cloth and let stand for about an hour to make the dough stronger. And stuffing: add an appropriate amount of water to the pork stuffing and stir clockwise until the meat stuffing absorbs moisture, making it more tender. Chinese cabbage and celery are blanched and chopped respectively and mixed with pork stuffing and other seasonings to make dumpling stuffing.

Make triangular dumplings: put a little stuffing in the middle of the dumpling skin, wet the edge of the dumpling skin with water, fold one side of the dumpling skin to cover the stuffing, then fold the other side to form a triangle shape, and finally pull the two corners to the middle to squeeze. Make four-corner dumplings: also put the stuffing in the middle of the dumpling skin, wet the edges, fold the dumpling skins at both ends to the middle to form a four-corner shape, and then squeeze the two corners in the middle.

How to make dumplings with 10 classic dumplings

Ordinary dumpling wrapping method: wrap the stuffing, fold the dumpling skin, knead the relative sides, the simplest packing method. Yuanbao dumpling method: put the meat stuffing into the dumpling skin, fold the dumpling skin in half, and squeeze it tightly along the circle. Then bend the two ends of the dumplings to the middle and squeeze them tightly. Crescent dumpling method: fold the dumplings into a semicircle, squeeze the middle first, fold the epithelium of the left half of the dumpling skin for 3 waves.

Home-made spike dumplings: take a dumpling skin, add an appropriate amount of stuffing, fold in half and squeeze the middle, then pinch both sides with the tiger mouth and turn inward to form a spike. Crescent dumplings: place a dumpling skin and add stuffing, fold it in half and squeeze the middle part tightly. Keep the dumpling skin on one side fixed, and repeat the shape of the crescent moon on the other side.

Home-made dumplings, the most simple way to wrap home-made dumplings, take out a piece of dumpling skin, add the right amount of stuffing, half fold and squeeze the top joint, and then pinch both sides with tiger mouth and pinch it in forcefully. The most common packing method is fine.

20 ways to make dumplings pattern diagram, how to make dumplings simple and good-looking

The simplest way to wrap dumplings is to wrap the stuffing in and knead the opposite sides. After wrapping the stuffing, knead the opposite ends, fold the back crust inward, and knead with the front crust to form the shape shown in the picture. Wooden fish-shaped dumplings have no folds and are suitable for using thin-skinned and large stuffing. First bend the hand into a nest, put in the filling, fold it into a semicircle, squeeze it firmly in the middle, and then seal it from both sides to the middle.

Fold the dumplings into a semicircle, hold the dumplings in one hand, squeeze the two sides of the dumplings in the middle in a small wave from left to right, and finally press the end out of a tip. It will be done in two steps, fast and good-looking.

Fish-shaped dumplings clench their fist in their left hand, then thumb and forefinger reach out naturally, take a piece of dumpling skin and put it into the stuffing, fold the skin in half, fold one side of it about 1-2CM, squeeze it and fold it 1-2CM, then squeeze it again until the other side, and finally close the mouth with the tail slightly upward and firm.

Species 16: Steamed Jiaozi, the butterfly, folds the two sides of the crust, leaving a small side unfolded; turns the crust over and puts the stuffing; wraps the core of the stuffing; pinches the two straight edges. Pinch the unfolded side to make the eyes; pinch out two straight-edged patterns; turn over the four edges that surround the pattern; steam. Butterfly Steamed Jiaozi is also ready.

Home-made dumplings, the most simple way to wrap home-made dumplings, take out a piece of dumpling skin, add the right amount of stuffing, half fold and squeeze the top joint, and then pinch both sides with tiger mouth and pinch it in forcefully. The most common packing method is fine.

Yuanbao dumplings: take a dumpling skin and put on the meat stuffing, fold the dumpling skin in half and squeeze it tightly. In turn, squeeze the left and right corners hard, close the mouth and loosen it, and stick some water around the dumpling skin. Crescent dumplings: take a dumpling skin and put on the meat stuffing and squeeze it tightly in the middle. Use the left hand to squeeze a small wave on the right part of the epithelium, then continue to do two small waves, and the left half squeeze the edge in the same way.