A list of the contents of this article:

How to make dumplings is beautiful and simple.

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.

The first step: put the stuffing on the dumpling skin, squeeze the middle part first, and then push the hands on both sides to form a small notch; the second step: then pinch to form two corners, and the other side can be operated in the same way.

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 dumplings have a beautiful meaning of full moon, and the classic style looks very elegant. Package method: fold the dumplings into a semicircle, first squeeze the middle, fold the epithelium of the left half of the dumpling skin and squeeze it with 3 waves.

Yuanbao-shaped package method: the dumpling skin is folded into a semicircle after the stuffing, pinch the middle first, then pinch the pleats from the left edge to the middle with the left hand, and pinch the pleats from the right edge to the middle with the right hand. After the dumplings are completely closed, the edges are firmly bent in the shape of Yuanbao.

Pinch the black dotted line. Pinch the red dot and turn it into figure 3 with four ears. Pinch them all in the middle, which is the dumplings with 4 ears in figure 5, and the dumplings with 6 ears in figure 6. Four hundred pleated skirt dumplings can be said to be the upgraded version of pleated dumplings. Before wrapping them into the stuffing, make a pile of folds from the skins of the three dumplings, then stuff them into the stuffing and fold them in half.

How to make dumplings is beautiful and fast

The first step: put the stuffing on the dumpling skin and squeeze the edges of the dumplings completely; the second step: pull the two corners of the dumplings to the back and glue them together.

Apply a small amount of water to the sharp corners on both sides of the dumplings. Bend both sides of the dumplings to the middle at the same time, so that the dumplings show the official cap of the culture and then pinch them firmly.

Take a piece of dumpling skin from the goldfish-shaped dumpling bag, put on the stuffing, then fold the upper and lower center points in half and squeeze them tightly. Squeeze the edge to the center point a little bit at one end. On the skin at the other end, take two symmetrical points and push closer to the pinched part to form the shape of three petals. Then squeeze it tightly to form three small circles, then put two red preserved fruits on the eyes, and finally sort out the goldfish mouth.

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 dumplings have a beautiful meaning of full moon, and the classic style looks very elegant. Package method: fold the dumplings into a semicircle, first squeeze the middle, fold the epithelium of the left half of the dumpling skin and squeeze it with 3 waves.

The second is the method of making dumplings quickly. Just like the first one, squeeze it first in the middle, then fold both sides to the middle, and press it hard with your thumb. This is the second method, which I am using now, so that the package is fast. The third kind: style good-looking bag method. Put it on the line, starting from one end, left and right, all the way forward, all the way to the end. This is wrapped in the third way, and it looks better.

A course in kneading dumplings

1. Pocketed dumplings: take a dumpling skin and put it on the meat stuffing. Fold the dumpling skin in half and squeeze it tightly. Roll the lace from right to left. Small hand-made dumplings: take a dumpling skin and put on the meat stuffing, fold the dumpling skin and squeeze the middle part. Squeeze the left and right sides inward, squeeze the edges again, and then roll the lace. Triangle dumplings: take a dumpling skin and put on the meat stuffing, fold and squeeze the left part in half.

2. Clench your fist in your left hand, and your thumb and index finger stick out naturally. Put the dumpling skin on your thumb and index finger. Put the stuffing on. Hold the right end of the dumplings with your right hand. The right thumb vertically gently pushes the medial skin outward (facing the skin on this side of the body), and the index finger gently pinch the outer skin into folds. Then squeeze the wrinkles with the right thumb.

3. 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.

4. Prepare the dough crust for making dumplings, you can roll out yourself, or you can buy ready-made dumpling skins. Put the dumpling stuffing on the dumpling skin, not too much, or you can't wrap it. Squeeze the two sides in the middle of the dumpling skin, and then start kneading the dumplings from the right hand side. Squeeze the right hand side to the middle position, then squeeze the other half. The way to pinch the edge is to pinch a fold and keep going until you finish kneading the whole edge of the dumpling.

5. Practice: 1. Spread the dumpling skins flat on the table. 2. Put the stuffing into 3. Squeeze the dumpling skins on both sides from the middle. 4. just pinch both sides. General dumplings No. 2, No. 2 practice: 1. Spread the dumpling skin flat, put the stuffing into half fold, do not stick together, hold 3 with your hands. Then pinch out wrinkles along one side. Until pinched.

How to make beautiful dumplings?

1. The first kind: copper dumplings put four pieces of dumpling skins into the stuffing, less stuffing, fold in half and seal. Then seal the four dumplings outward, press each other into a circle, put them in the palm of the palm, and squeeze the edges of the round dumplings. Squeeze the round dumplings into spike-shaped lace with your right hand. The second kind: sunflower dumplings put stuffing in the center of a dumpling skin and cover it with a dumpling skin.

2, the first step: put the stuffing on the dumpling skin, remember not to put too much, or it will easily explode; the second step: then completely squeeze the edge of the dumpling, slightly push the firm part of the dumpling skin forward to fold, gently pinch the front of the thumb, repeat this step, pinch from one side to the other; the third step: bend and squeeze the two ends of the dumplings.

3. One: put the dumpling skins flat on the table and put the stuffing in. Squeeze the dumpling skins on both sides from the middle and then squeeze them well. Second, the general practice of dumplings: 1, spread the dumpling skin flat, put it into stuffing 2, and then pinch out the wrinkles along one side until it is done. Third, the practice of Bobo dumplings: 1, spread the dumpling skin flat, put into the stuffing 2, fold the dumplings in half on both sides, press well.

4. There are several ways to make dumplings: lace dumplings: fold the dumpling skin in half, put the stuffing in the dumpling skin, and then pinch 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.

5. First of all, stretch the left hand flat, put the dumpling skin in the front position of the left hand, so that the dumpling skin stretches naturally. With the right hand (not directly, of course, but with the spoon in the right hand), place about a tablespoon of dumplings in the middle of the dough and press them with the bottom of the spoon (in fact, the action is very flexible. Can be used to gently touch, slowly twist and pick, etc.) dumpling filling, so that it is concentrated in the center of the dumpling skin.