The fastest way to wrap dumplings, the way to wrap dumplings is simple and fast

Go to the market to buy rolled dumpling skins, as well as broken meat puree, take it home and put salt, pepper, green onion, cooking wine, soy sauce, monosodium glutamate and an egg in the meat puree, mix well with the filling, you can boil water while wrapping; Quickly wrapping dumplings is mainly to make dumplings to coordinate the action to be skillful, the dumpling skin 1 spread on the left palm, the right hand holds a small spoon to scoop the filling, the right hand to put the filling to the center of the dough, the left hand will be closed, and then use the thumb and index finger of the left and right hand to form a dumpling-sized mouth, and at the same time squeeze hard, the dumpling will be formed, I can wrap 10-15 in a minute. Before a pot of water boiled, 40-60 dumplings for 2-3 people were wrapped. After the dumplings are cooked, use the remaining dumpling water and add some vegetables such as greens, blanch the vegetables in the boiled dumpling water for only 1-3 minutes, scoop them up and mix some sesame oil, oyster sauce and other favorite seasonings, etc., and eat them together with the dumplings, which is nutritious and can make up for the greasy taste of the dumpling filling full of meat.

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.

1.Put an appropriate amount of filling in the middle of the dumpling wrapper. (It seems to be a waste of words, can it be considered a dumpling without filling??? So I'm all wood to count it as a step)

2.The middle part of the dumpling wrapper is pinched in half.

3.Pinch the right half of the dumpling with the whole part of the tiger's mouth.

4.Switch hands, use your left hand to pinch the left half of the dumplings.

One dumpling is complete.

1. Round-bellied dumplings.

Take a dumpling wrapper, put the meat filling, and pinch the middle tightly. The two ends of the dumplings are stuck at the left and right tiger mouths, and the thumb pinched the edge of the dumplings tightly, and you can pinch out a round belly at once.

2. Triangle dumplings.

This is relatively simple, take a dumpling wrapper in the palm of your hand, put in an appropriate amount of filling to divide the dumpling wrapper into 3 parts and fold it, you can make a triangular dumpling.

3. Bobo dumplings.

Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling to fold the dumpling skin 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 index finger forward slightly to push the dumpling skin forward and fold, repeat the fold and push it straight to the top of the right end and let go, so that a Bobo dumpling is completed.

4. 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.

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.

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. 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.

8. Pleated skirt dumplings.

Before wrapping in the filling, make 2 or 3 dumpling wrappers out of a bunch of folds, then stuff in the filling, fold in half and pinch tightly.

There are many ways to wrap dumplings, the simplest is to put both sides on top and then pinch them wet with your hands, some will squeeze them with both hands to make them very beautiful, and some will wrap them into the shape of ears of wheat.

If you want to wrap dumplings that will not fall apart, you can sprinkle some flour on the sticky board when rolling the dough, take a dumpling skin after making the dough, put the filling in the middle, the edge of the dumpling skin is slightly dipped in water, and then the dumpling skin is folded in half, pinch it with your thumb and make a fold, so that the dumplings that are wrapped out are not easy to break.

Directions: 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.

Two. 1 Flatten the dumpling wrappers and add the filling.

2.Fold it in half, don't stick it together, 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.

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 dishes of different colors that are put on the steamed dumplings, which 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.

Traditional dumpling wrapping method: put a little filling on the dumpling skin, smear a small amount of water on the edges (if the dumpling skin is too soft, don't use it), fold the dumpling skin in half, and pinch it tightly in the middle. Put the tiger's mouth in the right hand and pinch it to the middle on the right side of the dumpling skin.

Then use the same method with the left hand to pinch the dumpling wrapper to the middle, and the dumpling wrapper forms a semi-circular shape in the middle.

Wash the leeks and pork that you bought.

Chop the leeks well.

Chop the pork well, it is best to add a little salt to it, so that it is not salty.

Put it in a bowl, put the cornstarch, soy sauce, and add a little salt.

Stir well. Put it in your hand.

Then fold in half. Make a little corner and then fold back.

Wrap it up. Put it in a pot and steam it for about 10 to 15 minutes.

The finished product is out. Good taste.