How many ways to wrap buns and dumplings, how many ways to wrap dumplings?

There are about 8 kinds:

1. Bobo dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of filling, fold the dumpling wrapper in half and seal it into a semicircle, pinch the edge of the dumpling with your index finger slightly before your thumb, push the dumpling wrapper forward with your index finger and fold it forward, repeat the fold and push it straight to the top of the right end and let go, so that a Bobo dumpling is completed.

2. Clam dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of filling, fold the dumpling wrapper in half and fold both sides inward, pinch the folded edge firmly, and pinch the mouth folded up on both sides, pinch the right thumb to the top of the right side, pinch it thin, press the thinner top down to form a twisted edge pattern until the left end A clam-shaped dumpling appears.

3. Four happy steamed dumplings.

Take a dumpling wrapper in the palm of your hand, put an appropriate amount of meat filling, and knead the dough into a "Tianzi" square (a square corner with four corners empty and glued in the middle).

The zigzag can be glued with a little water with your fingers. Put the scalded and chopped spinach, stir-fry the chopped egg skin, soak the soft chopped shiitake mushrooms and braised minced pork into four small mouths, steam in the pot for about 8 minutes, take it out and serve.

5. Fish-shaped dumplings.

Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling wrapper and put it in the filling, fold the dumpling wrapper in half, fold one side inward about 1-2cm, pinch it tightly and then fold it inward 1-2cm, pinch it tightly and repeat it until the other side, and finally close the mouth with the tail slightly upturned and pinched firmly.

5. Ingot dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of filling, fold it in half into a semicircle, pinch the middle to seal the right half of the dumpling wrapper, and also seal the left half of the dumpling wrapper, seal the dumpling wrapper firmly, and then bend the two ends of the dumpling to the middle, and pinch the two ends of the dumpling edge firmly with each other, so that the edge of the semicircle is slightly upturned.

6. Crescent moon dumplings.

Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling wrapper and put it in the filling, pinch the corner of the right end, gently push the inner skin with the thumb of the right hand outward, form a fold with the index finger on the outer skin, fold the fold of the right thumb and pinch it tightly, repeat the steps to the left end of the dumpling and pinch the sealing at both ends.

7. Purse dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of filling, fold the dumpling wrapper in half and seal it into a semicircle, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinned top down, and continue to press down to form a twisted edge pattern until the left end is completed! (The specific operation of the edge is the same as the twisted edge pattern of clam dumplings).

8. Small lock dumplings.

Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin in half and stand up, the index finger and thumb of both hands are pinched from the left and right ends of the dumpling skin to the middle, and a mouth is naturally left in the middle, the left and right sides are closed, and the mouth part is folded and pinched firmly, and a fold is formed on both sides.

How to wrap 8 types of dumplings.

1. Traditional dumplings. The traditional dumpling wrapping method is to wrap the dumpling skin in meat and fold it in half, press it tightly in the middle, and then fold it 3 times on the left side and 3 times on the right side, which is also called folding dumplings.

2. Triangular dumplings. This wrapper is also very simple, divide the dumpling wrapper into three parts, and then press towards the middle.

3. Cross-shaped dumplings. This is similar to the wrapping method of a triangle.

4. Ingot dumplings. The wrapping method of ingots dumplings is to fold the dumplings wrapped with meat in half and press them tightly. Then the pressed part of the dumpling wrapper is flipped upwards, and then the two ends of the dumpling wrapper are rolled together and pressed together.

5. Envelope-shaped dumplings. The wrapping method of envelope-shaped dumplings is to fold the wrappers wrapped in meat in half and press them tightly. Then connect the two corners of the dumpling wrapper towards the middle, and press the connected parts tightly.

6. Sun dumplings. This dumpling is especially suitable for children to eat, with two dumpling wrappers to wrap, put meat filling in the middle, then press the outer ring, and then fold some small folds.

7. Potsticker dumplings. Potsticker dumplings are the best dumplings to wrap, fold them in half, and then press the part tightly. (This can only be fried).

8. Rectangular dumplings. Rectangular dumplings are actually pressed tightly on the opening part of the potsticker dumplings.

Dumplings No. 1, dumpling wrappers spread flat on the table.

2. Put the filling in.

3. Pinch the dumpling wrappers on both sides tightly from the middle.

4. Pinch both sides.

Dumplings No. 2 1, flatten the dumpling skin and put in the filling.

2. Then pinch out the wrinkles along the side.

3. Zoom in a bit.

4. Until it is pinched.

Bobo dumplings 1, flatten the dumpling wrappers and add the filling.

2. Fold the dumplings in half on both sides and press well.

3. Use a scraper to press the dumplings out of the ripples (there is also a hand press, but the scraper is more convenient) 4. Pressed dumplings.

For clam dumplings 1, flatten the dumpling wrappers and add the filling.

2. Fold the skin on both sides in half and move closer to the middle.

3. Pinch both sides tightly.

4. The kneading method of this dumpling pattern is here.

Chestnut dumplings 1, flatten the dumpling wrappers and add the filling.

2. Pinch both sides.

3. Bend the dumplings on both sides and move closer to the middle.

4. Pinch it tightly.

One is to put the filling and wrap out the ingot-shaped dumplings with pleats on them, as well as dumplings with pleats on both sides like ears of wheat, as well as dumplings with a round ingots belly without pleats, and dumplings with pleats in the middle that are not kneaded on both sides, and then there are box-style dumplings.

I only know that there are three ways to wrap dumplings. The first is to pinch dumplings. Pinch the wrappers with one or both hands in one or both directions little by little.

The second type is total dumplings. Use one hand or the thumbs of both hands to close the outside of the dumpling wrapper firmly. The third is fancy.

Make dumplings with various patterns. For example, small fish. Sunflowers.

How to wrap dumplings looks good, there are five ways to wrap dumplings.

1. General dumpling practice No. 1.

1.Spread the dumpling wrappers flat on the table.

2.Put the filling in.

3.Pinch the wrappers on both sides tightly from the middle.

4.Pinch both sides again.

Second, the general dumpling practice No. 2.

1.Flatten the dumpling wrappers and add the filling.

2.Then pinch the wrinkles along the side.

3.Zoom in a bit.

4.Until it is pinched.

3. Bobo dumpling practice.

1.Flatten the dumpling wrappers and add the filling.

2.Fold the dumplings in half on both sides and press well.

3.Use a scraper to press the dumplings out of the ripples (there is also a hand press, but the scraper is more convenient) 4Pressed dumplings.

Fourth, the clam dumpling method.

1.Flatten the dumpling wrappers and add the filling.

2.Fold the skin in half on both sides and move closer to the middle.

3.Pinch both sides tightly.

4.Then knead into a ripple.

5.The following is how to pinch the dumpling pattern.

Fifth, the practice of water chestnut dumplings.

1.Flatten the dumpling wrappers and add the filling.

2.Pinch both sides.

3.Bend the dumplings on both sides and move closer to the middle.

4.Pinch it tightly.

The dumplings that northerners love to eat are more than one way to wrap them. What other tricks can you teach?

The 6 dumpling wrapping methods with explosive appearance have a zero difficulty coefficient, and no one dares to complain about my broken hands anymore.

01Raw material preparation.

Noodles: Choose all-purpose flour for dumpling wrappers, low-gluten ones are easy to form batter, and high-gluten ones are too elastic, and it is not easy to roll the skin.

Cold water dough has a good taste, the ratio of noodles to water is basically 2:1, if you want the dough to be softer, add a little more water.

The dumpling skin with eggs is more chewy, and the good noodles should be awake and sober, and it is best to knead them a few times in the middle, and then wake up after kneading. In this way, the noodles are strong, refreshing and gluten-rich, and not easy to break.

The meat filling with the filling is better by hand, and the lotus root, water chestnut, winter bamboo shoots, etc. are cut into small cubes and added to the filling, which can make the taste more layered.

As for the green onions, ginger and salt, they are all necessary, and if it is a large meat filling, a little peppercorn noodles are also very flavorful.

02 Fancy dumpling wrapping method!

Wrapping method: Wrap the filling, fold the dumpling wrapper, and knead the opposite sides, the simplest wrapping method.

Ingot dumplings. Chubby ingots dumplings imply auspiciousness and wealth.

Wrapping method: 1. Put the meat filling into the dumpling skin, fold the dumpling skin in half, and pinch it tightly along a circle.

2. Then bend the two ends of the dumplings to the middle, and pinch the ends tightly.

Crescent moon dumplings. The crescent moon dumplings have the beautiful meaning of spending a good moon, and the classic style looks very elegant.

Wrapping method: 1. Fold the dumplings into a semicircle, pinch the middle tightly, and fold the epidermis of the left half of the dumpling skin into 3 waves and pinch it tightly.

2. Fold the other half of the epithelium into 3 waves and pinch it tightly.

On the basis of crescent moon dumplings, wave dumplings can be processed into more complex wave dumplings.

Wrapping method: 1. Put in an appropriate amount of filling, fold the dumpling skin in half and seal it into a semicircle.

2. Pinch the edge of the dumpling with the index finger slightly in front of the thumb, push the dumpling skin forward with the index finger slightly, and push the fold straight to the top of the right end to let go, so that a wavy dumpling is completed.

Purse dumplingsTry to turn the dumplings into a bulging purse!

Wrapping method: 1. Fold the dumplings into a semicircle.

2. Use your thumb to pinch the top of the dumplings downward, and finally knead them into a complete twisted edge.

The dumplings that northerners love to eat are more than one way to wrap them. What other tricks can you teach?