How to wrap double layer dumplings There are many ways to wrap dumplings

How to wrap ordinary dumplings.

1 Take a dumpling and put 20 grams of minced meat in the skin.

2 Fold the dough in half and wrap it in half.

3 Squeeze the stuffed dumplings from the sides to the middle.

4 until it is a dumpling shape.

How to wrap ingots dumplings.

1 Take a dumpling and put 20 grams of minced meat in the skin.

2 Fold the dough in half and wrap it in half.

3 Pinch the edges of the dumplings with your fingers.

4 Twist the dumplings in half into an ingot-shaped.

How to wrap cross dumplings.

1 Take a dumpling and put 20 grams of minced meat in the skin.

2 Fold the corners of the wrappers towards the middle.

3. Fold into a cross shape and pinch tightly.

4 Then knead the dough around the edges into a wavy shape.

How to wrap wavy dumplings.

1 Take a dumpling and put 20 grams of minced meat in the skin.

2 Fold the dough in half.

3 Wrap the edges of the dough and knead it into a dumpling shape.

4 Twist the edges of the dumplings into a spiral.

How to wrap goldfish dumplings.

1 Place 20g of the filling on top of the dough.

2 Pull the dough from the three corners to the middle.

3 Wrap into a triangular shape.

4 Then knead it into a goldfish shape.

How to wrap four-eyed dumplings.

1 Take one side of the crust and put 20g of filling inside.

2 Pull the dough from the four corners to the middle.

3 Pinch it into a quadrangular shape first.

4 Wrap the edges of the dough and pinch it into a four-eye shape.

10 classic ways to make dumplings: Let's take a look at the simple way to wrap dumplings.

1. Homemade dumplings.

The wrapping method of home-cooked dumplings is the simplest, take out a dumpling wrapper, add an appropriate amount of filling, fold it in half to pinch the upper interface, and then pinch both sides with the tiger's mouth, and pinch it hard, the most common wrapping method is good.

2. Crescent moon dumplings.

Take a dumpling wrapper and put the meat filling, fold it in half and pinch the middle, the dumpling wrapper on one side does not move, and the other side uses the left hand to make a small wave of the right half of the epidermis, and then continue to make two small waves, and the left half is also pinched in the same way.

3. Sunflower dumplings.

Place the meat filling on one dumpling wrapper and lay the other dumpling wrapper flat on top of the meat filling. Then pinch the edges of the two dumplings tightly, pinch the lace inward along the corner, and form a sunflower dumpling after pinching a circle.

4. Dumplings.

Take out a dumpling wrapper, put the meat filling and fold it in half, pinch both sides tightly, and roll out the lace from right to left.

5. Small fish dumplings.

Take out a dumpling wrapper and put it on the meat filling, fold it in half and pinch it in the middle, the dumpling wrappers on both sides are pinched from right to left in small waves, and the leftmost end is pinched tightly and flattened.

6. Small goldfish dumplings.

Take a dumpling wrapper, put the meat filling on it, and pinch the left half tightly. Pinch the middle part of the right half towards the center, leaving the rest of the fish eye in place, and the rest of the side is fine.

7. Ingot dumplings.

Take out a dumpling wrapper and put the filling, then fold it in half and pinch both sides tightly, and then pinch the left and right corners together and pinch it tightly.

8. Triangle dumplings.

Take a dumpling wrapper, put the meat filling, and fold the left part in half and pinch it tightly. Pinch the middle part of the right side to the middle, and pinch the remaining two sides harder, and you can also pinch out the lace.

9, square corner dumplings.

Take a dumpling wrapper and put the meat filling, pinch the middle tightly, then take the middle part of the left and right sides tightly, and then pinch the remaining sides tightly to wrap it.

10, four happy dumplings.

After the dumpling skin is filled with the filling, first fold it in half and pinch the middle tightly, and then pinch the middle part of the left and right sides to the middle, open the remaining four small mouths, you can stuff some of your favorite fillings into the small mouths, and the Sixi steamed dumplings are kneaded.

Whether it is a large dumpling or a small dumpling, the method of wrapping is the same.

Pork, cabbage, egg dumplings.

Ingredients: baby cabbage, meat, eggs, dough, chopped green onions, minced ginger, etc.

1. Cut the prepared meat into minced meat and set aside.

2. Bring water to a boil, put the prepared cabbage in the pot, blanch, and then put it out.

3. Chop the cabbage into minced pieces and set aside.

4. Beat the prepared eggs in an empty bowl, stir well, then heat the oil, put the eggs in it, stir-fry, and put them out after they are crushed.

5. After chopping the eggs, cool them and set them aside for later use.

6. Put the minced meat, chopped cabbage and chopped eggs in the same container, and add the prepared chopped green onion and minced ginger.

7. Prepare an appropriate amount of five-spice powder and put it in it for blending.

8. Add an appropriate amount of salt to adjust the salty taste.

9. Prepare an appropriate amount of soy sauce and place it in it.

10. Add a spoonful of cooking oil to it.

11. Prepare a spoonful of monosodium glutamate and sprinkle it in it to mix.

12. Roll the prepared dough into small pieces and set aside.

13. Flatten small pieces of fabric into small round dough.

14. Roll out the fabric into dumpling wrappers.

15. Place the prepared filling in the dumpling wrapper.

16. Wrap it in the shape of a big belly and keep it for later use.

17. Put the dumplings in the steamer and steam.

18. After ten minutes, it is basically cooked and can be served.

Today's pork egg cabbage belly steamed dumplings are ready, one bite down, it is full of fragrance, dip in your favorite seasoning, very delicious.

Adjust your favorite filling, fold the dumpling skin in half, and press hard with the thumbs of both hands in an arc, and you're done!

The way to wrap dumplings is as follows:

The first type of wrapping method:

This method is very simple, you only need to fold the dumplings in half and knead the edges, so that the crescent dumplings are wrapped, which is very suitable for children to learn the introductory wrapping method.

The second way to wrap up:

The same is to put the meat filling into the dumpling skin, fold it in half and pinch it first, then hold the two ends of the dumpling skin, gently bend it downward, and knead the fold in half.

The third way to wrap up:

Fold it in half and pinch it up, then at one end of the dumpling, use your thumb to push it forward, pinch out the lace, and pinch it forward in the same way, this wrapping method is a bit like a miniature version of the leek box, all of which can be pinched out of a circle of lace. The dumplings are perfect for pan-frying dumplings.

The fourth wrapping method:

First of all, the dumpling skin is still kneaded together, and then the whole dumpling is placed in the tiger's mouth of both hands, squeezed and pressed one by one, and a ingots dumpling is wrapped, and more fillings can be put in.

The fifth way to wrap up:

Lift the dumpling wrapper, first knead the middle part, then pinch the rest of the part inside at one end, fold the other side in half, and pinch the rest inside. After pinching, tidy up the edges again, and the dumplings are wrapped.

The Sixth Wrapping Method:

This wrapping method is similar to the fifth one, the previous steps are the same, except that when we pinch the other side, we have to change the direction, so that an S-shaped dumpling is formed.

Summary. Hello kiss, there are many ways to wrap dumplings: round belly dumplings 1Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. 2.Stick to both ends of the dumplings at the left and right tiger mouths, and pinch the edges of the dumplings with your thumb hard, and you can pinch out a round belly at once.

Hello kiss, there are many ways to wrap dumplings: round belly dumplings 1Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. 2.Stick to both ends of the dumplings at the left and right tiger mouths, and pinch the edges of the dumplings with your thumb hard, and you can pinch out a round belly at once.

Triangle flower dumplings 1According to the shape of an isosceles triangle, the dumpling wrapper finds three points and kneades them together to form a triangle; 2.Roll the two shorter edges inward respectively and pinch them into a petal circle.

How to wrap lace dumplings: 1After the dumpling skin is folded and kneaded in half, it is folded inward from one corner and pressed inward; 2.Follow the first crease, lock the edge inward in turn, and you can see the appearance of the lace.

The steps to make dumplings are as follows:

Tools Ingredients: dumpling wrappers, dumpling filling, rolling pin.

1. Then press each small agent flat with the palm of your hand.

2. Use a rolling pin to roll out the round pieces with thick points in the middle and thin points at the edges.

3. Put your favorite filling in the middle of the dumpling wrapper.

4. Intermediate loss pinching.

5. Then make a pleat on the left and right, which is the simplest and most basic wrapping method, learn the basic wrapping method, you can try to learn the wrapping method of fancy dumplings.

6. Pinch the edge tightly and thinly.

Precautions for making dumplings

1. The wetness of the dumpling skin: The dumpling skin should be kept at an appropriate level of wetness so that it can be easily sealed. Before wrapping the dumplings, you can place the dumpling wrappers under the lid or cover them with a damp towel to prevent them from drying out.

2. Uniform distribution of dumpling filling: When making dumplings, put an appropriate amount of filling on the ** of the dumpling skin, and then distribute it evenly to avoid Xunkai piling up too many fillings in one part.

3. Sealing method: There are many ways to seal Changxiangkou dumplings, such as folding the dumpling skin in half, pinching the edge or moistening the edge with water and then pinching it tightly. Either way, make sure the dumplings are completely sealed to avoid spilling the filling when cooked.

4. Cooking time: Put the dumplings in boiling water to cook, and the cooking time of the dumplings should be determined according to the size of the dumplings and the doneness of the filling. Usually, when the dumplings are floating and boiling, cook for another 1-2 minutes.

How to wrap 12 kinds of dumplings: sunflower dumplings, purse dumplings, small hand dumplings, four-corner dumplings, triangle dumplings, crescent moon dumplings, handbag dumplings, Nemo fish dumplings, small goldfish dumplings, ingots dumplings, wallet dumplings, and boat dumplings.

1. Sunflower dumplings.

One dumpling wrapper is topped with the meat filling, and the other dumpling wrapper is placed flat on top of the meat filling; Pinch the edges of the two dumplings tightly, then pinch the lace along the corner.

2. Purse dumplings.

Take a dumpling wrapper and put it on the meat filling, fold the dumpling wrapper in half and pinch it tightly; Roll the lace from right to left.

3. Make dumplings with small hands.

Take a dumpling wrapper and put it with the meat filling, fold the dumpling wrapper and pinch the middle part; Pinch the left and right sides inward, pinch the edges tightly again, and then roll the lace.

4. Four-cornered dumplings.

Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. Pinch the middle part of the left and right sides tightly, and pinch the rest of the edges tightly.

5. Triangle dumplings.

Take a dumpling wrapper, put the meat filling, and fold the left part in half and pinch it tightly. Pinch the middle part of the right side towards the middle, and pinch the remaining two sides tightly.

6. Crescent moon dumplings.

Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. With your left hand, make a small wave of the right half of the epithelium and continue to make two small waves, and the left half of the epithelium is pinched in the same way.

7. Handbag dumplings.

Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. Pinch a small wave at one-third and two-thirds of the way.

8. Nemo fish dumplings.

Take a dumpling wrapper and put it with the minced meat; From right to left, pinch both sides of the land in small waves, and pinch the leftmost end and flatten it.

9. Small goldfish dumplings.

Take a dumpling wrapper, put the meat filling on it, and pinch the left half tightly. Pinch the middle part of the right half of the locust to the center, leaving the remaining part at the eye of the fish, and pinch the rest of the edges.

10. Ingot dumplings.

Take a dumpling wrapper and put it on the meat filling, fold the dumpling wrapper in half and pinch it tightly; In turn, pinch the left and right corners tightly.

11. Purse dumplings.

Put the filling on the round skin, fold it in half, pinch it in the middle, and pinch it on the black line in Figure 1; In Figure 2, fold the red dot in half and pinch it up.

12. Boat dumplings.

Put the filling in the middle of the dumpling skin, fold it in half, and the bought dumpling skin is dry, dip your fingers in some water, and it is easier to pinch it tightly; In the posture of holding, the meat filling is not divided into the outside, and the traditional one can be twisted directly, but the ingot-shaped one should be twisted from top to bottom; Thumb Zaopei and finger pressure a groove, pinch the horns together, don't pinch too much, more ingots will be crooked.