How to wrap dumplings? Several ways to wrap dumplings

Ingredients: 400 grams of flour, 200 grams of bai pork, 100 grams of cloud fungus, 1 teaspoon of salt, 1 teaspoon of dao light soy sauce, 1 egg, 5 grams of sesame oil, 1 teaspoon of chili powder, 50 grams of green onion.

1. First of all, pour the flour to be beaten on the kneading pad, add an appropriate amount of warm water and start stirring.

2. Put the kneaded dough into a fresh-keeping bag, after proofing for half an hour, knead the dough and exhaust it, put the dough into the fresh-keeping bag again, and continue to knead the dough and exhaust it after proofing for half an hour.

3. Knead the kneaded dough into long strips, then cut it into small balls, and roll the small dough into small round slices with a rolling pin.

4. Wash and chop the prepared chives, wash and chop the cloud fungus, wash and chop the pork.

5. Put the minced meat into a bowl, beat in an egg, stir well, stir well, and then add the cloud fungus, chives, chili powder and salt.

6. Take a dumpling wrapper in your hand, put the adjusted filling on the skin, fold it in half, and then pinch out the pattern.

7. Done.

Ingredients: Appropriate amount of dumpling skin, appropriate amount of meat filling.

1. Sunflower shape: Put an appropriate amount of meat filling in the middle of the dumpling skin, then take a dumpling skin and cover it on the meat filling, glue the edge, and turn up a corner of the dumpling skin in turn in one direction with your hand to glue it.

2. Triangle: Put the meat filling on the dumpling skin, move the three sides of the dumpling skin closer to the middle, and then pinch the three sides towards the middle.

4. Crescent-shaped: Put an appropriate amount of meat filling in the dumpling skin, pinch it in the middle, as a demarcation, first pinch three pleats on the right, and then pinch three pleats on the left.

6. Ingot shape: Put an appropriate amount of meat filling into the dumpling skin, fold it in half into a semicircle, seal it tightly, bend the two ends of the dumpling to the middle, pinch it firmly, and sort out the shape so that the edge of the semicircle is slightly upturned.

7. At this point, the pattern wrapping method of 6 kinds of dumplings is completed.

Tips for making dumplings:

1. If you are wrapping dumplings with mixed meat and vegetable filling, season the meat and stir it well, then put a layer of meat in the basin, and then put a layer of vegetables. Layer on top of each other, then don't stir it apart. When making dumplings, you can just take out a part of it.

This prevents the vegetables from coming into contact with the salt and coming out of the water.

2. After the vegetables are washed and chopped, you can add some oil and stir it, so that a thin film is formed around the dish, so that the juice will not be so easy to come out when encountered, and the dumpling filling is particularly refreshing.

3. If you wrap a dumpling filling with vegetable juice, there is a lot of water, such as celery or cabbage. In this case, you can cut it into pieces, wrap it in a cloth and squeeze it dry, or you can chop it up without boiling it and use salt to force it out before wrapping it.

4. When cutting vegetables, you can also pay attention to cutting them into relatively thin circle-shaped shredded vegetables, so that it will be much better to do things along the texture of vegetables.

5. If the dumpling filling of vegetables and meat has been mixed, you can also add a raw egg to it, because the dumplings will heat up during the boiling process of entering the pot, so the protein will slowly condense with the temperature, so that there will not be a lot of water flowing out of the dumpling filling.

Dumplings wrapped in bai

The method is as follows: a "du ingot" package zhi method.

1. Material preparation: dumpling dao

A few skins, an appropriate amount of dumpling filling (adjusted according to each person's taste) 2, use a spoon to put the appropriate meat filling on the dumplings.

3. Knead both sides symmetrically.

Second, the stomach dumpling method.

1. Put your hands together and pinch out a belly at once.

3. Triangle dumpling wrapping method.

1. Wrap the dumpling wrapper upwards in three corners.

2. Pinch the three sides well.

Fourth, the crescent moon dumpling wrapping method.

1. Pinch the middle of both sides first.

2. Pinch out the shape of the crescent moon.

3. Knead as follows.

Fifth, the locking dumpling method.

1. Knead the dumplings on both sides.

2. Pinch the corners as shown below.

Notes:1. Put an appropriate amount of filling when wrapping to prevent the filling from being exposed after the dumplings are cooked.

2. The edging of dumplings must be kneaded well, otherwise it will be easy to expose the filling.

1. Sunflower dumplings: a dumpling wrapper.

Put on the meat filling, put the other dumpling skin flat on top of the meat filling, pinch the edges of the two dumplings tightly, and then pinch the lace along the corner.

2. Purse lace dumpling wrapping method: take a dumpling skin and put the meat filling, fold the dumpling skin in half and pinch it tightly. Starting from the left, the right index finger is slightly in front of the thumb, the index finger pushes the dumpling wrapper forward slightly and folds it, and the tip of the thumb is gently pinched, repeating until the right.

3. How to wrap ingots dumplings: put the skin in the palm of your hand, put in the filling, and fold the dumpling skin in half and seal it. Then bend the two ends of the dumpling wrapper to the middle, pinch the edges of the dumplings at both ends, and the round edges can be upturned.

4. Sixi dumpling wrapping method: put the filling in the center of the dumpling skin, divide it into four parts, knead it into a square shape, knead it in the middle, and retain four round holes on the edge. Pinch between adjacent round holes. Pinch the four corners as well.

5. Four-cornered dumpling wrapping method: take a dumpling skin and put the meat filling, and pinch the middle tightly. Then take the middle part of the two sides and pinch it tightly, and the rest of the edges are pinched tightly, and the wave edge is pinched out.

Dumplings are a traditional Chinese food. Dumplings are derived from the ancient slots. The original name of dumplings is "Jiao'er", which was first invented by Zhang Zhongjing, a medical saint in Dengzhou, China, and has a history of more than 1,800 years.

1.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, and a cute little fish will come out.

2. Round-bellied dumplings.

Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. Clamp the two ends of the dumplings at the left and right tiger mouths, and pinch the edges of the dumplings with your thumb to make a round belly.

3. Bobo dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of stuffing, fold the dumpling wrapper in half and seal it into a semicircle, pinch the index finger slightly past the thumb, hold the edge of the dumpling and push the dumpling wrapper forward slightly to the fold, repeat the fold and push it straight to the top of the right end and let go.

4. Clam dumplings.

Put one 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 folded mouth on both sides, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinner top down, and continue to press down to form a twisted edge pattern until a clam-shaped dumpling appears at the left end.

5. Ingot dumplings.

Take a dumpling wrapper in the palm of your hand, put in an appropriate amount of stuffing and fold it in half, 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 to make the edge slightly upturned.

Ingredients: 250 grams of lamb leg bai

A green onion, 20 milligrams of Huadiao wine, light soy sauce.

zhi 10 grams, dao dark soy sauce 5 grams

20 grams of garlic, 2 grams of pepper, 1 small spoon of sugar, 1 teaspoon of cumin powder, 1 teaspoon of starch, 2 tablespoons of olive oil, 2 tablespoons of salt.

Specific steps: 1. The lamb leg meat in Bawang Supermarket is very fresh, and the bones are removed.

2. Take 250 grams of lamb leg meat and cut it into thin slices.

3. Put Huadiao wine, light soy sauce, dark soy sauce, sugar, pepper, cumin powder, dry starch and a little salt into the mutton, mix well, and marinate for about 20 minutes.

4. Cut a green onion into hob pieces, and cut the garlic into garlic rice.

5. Heat up the wok and add olive oil, more than usual for stir-frying.

6. Heat until the oil smokes, add the marinated mutton and stir-fry quickly.

7. Fry until the mutton changes color and then put it out, and fry it quickly on high heat throughout the whole process.

8. Put oil in the pot, add garlic and stir-fry until fragrant.

9. Add the green onions and stir-fry quickly, and add the fried mutton and stir-fry.

10. After stir-frying quickly over high heat, taste the saltiness, put a little salt in the mouth, and put it out.

1. Chop the pork.

2. Put chopped leeks in a bowl, then add 5 grams of green onions, minced ginger and seasonings, and 3 grams of pepper, and stir well.

3. Roll the dumpling noodles into long strips first, and then knead them into agents 4. Roll the agents round and flatten them into dumpling skins.

5. Add the leek pork filling and wrap it into dumplings.

6. Put the dumplings in the pot, cover and boil over high heat, then open the lid and add 200ml of cold water, then cover and cook over low heat.

Cooking skills. 1. Pay attention to adding cold water once in the process of cooking dumplings.

2. If you put salt in the cabbage, the water will come out, so the filling will be wet, but the dumplings wrapped in this way will not taste dry.

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

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

1 Spread the dumpling wrappers flat on the table.

2 Add the filling.

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

4 Pinch both sides again.

2. General dumplings No. 2.

Method: 1 Flatten the dumpling wrappers and put in the spring rotten filling.

2.Fold it in half, don't stick it to the calendar, and hold it by hand.

3 Then pinch the wrinkles along the side.

4 Until it is pinched.

3. Bobo dumplings.

Method: 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.

Fourth, clam dumplings.

Method: 1 Flatten the dumpling wrappers and add the filling.

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

3 Then pinch the sides tightly.

4 The kneading method of this dumpling pattern is here.

5. Horseshoe dumplings:

Method: 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.

6. Other stacking methods.

Sixi steamed dumplings]: Take a dumpling skin in the palm of the palm and put an appropriate amount of meat filling, knead the dough into a "Tianzi" square (that is, the four corners are empty, the square corner of the middle is glued), the Tianzi shape can be dipped in a little water with your fingers in order to glue the hot soft and chopped spinach, hot fried chopped egg skin, soaked soft minced mushrooms and roasted minced meat into four small mouths, steamed in the pot for about 8 minutes and taken out to eat. The so-called "four joys" refer to the four different colors of dishes put on the steamed dumplings, and the steak section can be changed according to your preference.

Fish-shaped dumplings]: Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling skin and put it on and put in the filling, fold the dumpling skin in half, fold one side inward about 1-2cm, pinch it tightly and then fold it inward 1-2cm, then pinch it tightly and repeat until the other side, and finally close the tail slightly upwards and pinch it firmly.

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

Crescent 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, pinch the fold with the thumb of the right hand, repeat the steps to the left end of the dumpling and pinch the seal at both ends. It looks like a crooked crescent moon.

Wallet 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 seal it into a semicircle, pinch the right top corner with the thumb of the right hand, pinch it thin, press the top end of the thinning down, and continuously press down to form a twisted edge pattern until the left end is completed.

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, pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leave a mouth in the middle, close the left and right sides, fold and pinch the mouth part, and form a fold on both sides.

The first step is to spread out the dumpling wrapper in your hand and put in the filling, as shown in the figure below

The second step is to pinch the dumpling wrapper in half from the middle and knead it from the left empty forelimb, as shown in the figure below

The third step, pinch one side and then pinch the dumpling skin on the other side, as shown in the figure below

The fourth step, the final pinched dumplings can be placed, as shown in the following figure:

How to wrap dumplings: traditional dumplings, triangular dumplings, cross-shaped dumplings, ingot-shaped dumplings, and envelope-shaped 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 of the scale.

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 skin of the meat-wrapped dumplings in half and press them tightly. Then connect the two corners of the dumpling wrapper towards the middle, and press the connected parts tightly.