How to wrap dumplings with square dumpling wrappers, how to wrap dumplings with square dumpling wrap

1. Take out a square dumpling wrapper and check whether it is damaged; 2. Place the pork filling in the middle of the dumpling skin; 3. Slowly roll up one end of the dumpling wrapper to the other end, and roll a few more pleats; 4. Fold the two ends in half after rolling it up to make the shape of an ingot; 5. Finally, dip some water on your fingers and glue the two corners that you just folded in half.

Dumplings are a traditional Chinese food with a long history, mainly derived from the ancient "slots". The original name of dumplings was "Jiao'er", which was mainly invented by Zhang Zhongjing, a medical saint in Dengzhou, China, and has a history of more than 1,800 years. At present, dumplings are not only a traditional specialty food loved by the Chinese, but also a kind of New Year food, and there will be a plate of dumplings on the table every Chinese New Year's Eve.

When making dumplings, it should be noted that the meat filling should not be put too much, otherwise it will fall apart in the pot.

In addition to the above-mentioned methods of making dumplings, you can also make peach-shaped dumplings, triangular dumplings, and quadrangular dumplings from square dumpling wrappers. Among them, the method of peach-shaped dumplings is to put the filling in the center of the dumpling skin, fold it diagonally and press it lightly, and pinch the edge tightly to form a flat triangular dumpling; Then, press the two bottom corners of the flat triangular dumplings together to form a peach shape. In this way, the peach-shaped dumplings are ready.

Daffodil type 1, after determining the center of the dumpling skin, fold the four corners and intersect in the center of the dumpling skin, do not press at this time 2, turn the folded small square dumpling skin over, add the dumpling filling 3, lift the two opposite corners of the small square dumpling skin according to the middle line and pinch it lightly 4, in the same way, lift the other two corners and pinch the four corners together. When steaming dumplings, you can use this style 5, and pinch the four edges of the above picture hard to form another style of fancy dumplings - dart type. 6. Turn the dart-shaped dumplings over 7. Finally, fold back the overlapping parts of the four corners in the above picture, and the daffodil-shaped dumplings will be completed.

Daffodil-shaped dumpling wrapper type 1, put the dumpling filling in the dumpling skin, then fold it in half diagonally, gently press the two corners 2, and then fold the other two corners in half and press lightly 3, pinch the edge tightly to make the wrapper-type dumpling, and the wrapping type should be the most.

The wrapping method of square dumpling wrappers is as follows:

1. Take out a dumpling wrapper (square) and put it on the table, check whether there is any damage, and throw away the broken ones, otherwise they will fall apart after getting out of the pot.

2. Put the pork filling in the middle of the dumpling skin, pay attention not to put too much, otherwise it will fall apart in the pot.

3. Roll up the dumpling wrapper slowly, roll a few more pleats, pay attention, leave a gap on it, and make lace.

4. After rolling into a "cover", fold the two ends in half to make the shape of an "ingot".

5. Dip your fingers in some water and glue the two corners of the fold just now.

The square dumpling skin can also be made into dumplings in the shape of ingots, and the wrapping method is as follows:

1. Mix 130g of carrot juice with 250g of flour, and then add salt.

2. After kneading into a smooth dough, cover with plastic wrap and relax for a while.

3. Then divide the dough into small agents of uniform size, and the weight of each small agent is about 7g.

4. Take out 1 small agent, knead it into a smooth small dough, and then roll it into a round dumpling skin with a rolling pin; Place the pre-prepared dumpling filling on the dumpling wrapper.

5. Fold the dumpling wrappers in half and knead them together.

6. Then knead the two ends of the dumpling skin together to make ingots dumplings.

Just the normal wrapping, if you are handmade, there are few round dumpling wrappers, and if you are square, you can consider removing the corners and wrapping again.

Well, you can use the foldable type.

It's usually like this.

Spread the square dumpling wrapper in the palm of your hand, take an appropriate amount of filling and put it in the center, pick up one corner of the dumpling wrapper diagonally and roll up the filling until there is a corner. Grab both sides of the cylinder, pinch each of them, take the corners as the head, the two sides as the hands, and cross the hands to form a hugging shape.

That's wonton wrappers, you can't wrap them.

It's not dumplings you're wrapping up, it's wontons...

Wrapping method: 1. Take out a dumpling wrapper (square) and put it on the table, check whether there is any damage, and throw away the broken one, otherwise it will fall apart after the pot.

2. Put the pork filling in the middle of the dumpling skin, and be careful not to put too much. Otherwise, it will fall out in the pot.

3. Roll up the dumpling wrappers slowly and roll a few more pleats, which can be regarded as a guarantee. Note that there is a gap on the top and lace is made.

The dumpling skin is generally round, a little thicker in the middle, thinner than the middle, when making dumplings, after the dough is folded in half and taken together, the thickness of the dough at the edge of the semicircle is basically the same as the thickness of the middle dough, so that the cooking time is more consistent. Square dough is generally used to wrap chaos (or call copying hands).

If you must use square dough to wrap dumplings, you can only fold them in half into a triangle or quadrilateral, but that can only be called improved dumplings.

You mean chaos, it must be very thin, less filling, fold the two corners in half, and then fold the other two corners in half, just pinch it a little.

That's a wonton wrapper, not a dumpling wrapper...

The steps for wrapping square dumpling wrappers are as follows:

Step 1: Take out a square dumpling wrapper first, and then check whether there is any damage before using it, and the broken dumpling wrapper will fall apart under the pot.

Step 2: Put the previously prepared dumpling filling in the middle of the dumpling skin, the filling should not be too much, too much will not be able to wrap it.

Step 3: Roll up the dumplings as many times as you can. But you can't finish rolling it, you need to leave a little lace on the top.

Step 4: After rolling, fold the ends of the dumplings again.

Step 5: Dip the ends of the rolled dumpling wrapper with some water, and then dip the two corners together.

Preparation materials: 350g pork rump, 40g leek, 500g wonton skin, appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, 40ml of light soy sauce, 2g of sugar, 15ml of cooking wine, 3g of pepper, 3g of ginger powder, appropriate amount of chicken essence, appropriate amount of shrimp skin, appropriate amount of seaweed, appropriate amount of coriander, appropriate amount of garlic sprouts, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of ginger.

1. Prepare all the ingredients.

2. Wash the pork and add green onion and ginger to chop.

3. Put the pork filling in a bowl and add ginger powder, pepper, cooking wine, light soy sauce, sugar and salt and stir well.

4. Wash and chop the leeks.

5. Put the leeks into the meat filling.

6. Add sesame oil and mix well.

7. Take one end of a wonton wrapper and put in the filling.

8. Then roll up.

9. Pinch the two ends tightly to become a wonton raw blank.

10. Wrap them in turn.

11. Take a small bowl and add 10ml of light soy sauce, 3ml of balsamic vinegar, a little pepper, shrimp skin, seaweed, salt, chicken essence and sesame oil.

12. Bring water to a boil in a pot and add the wontons to cook.

13. Then put the soup with wontons into a seasoning bowl and serve.

Daffodil-type.

1. After determining the center of the dumpling skin, fold the four corners and intersect at the center of the dumpling skin, do not press at this time.

2. Turn the folded small square dumpling wrapper over and add the dumpling filling 3. Lift the two opposite corners of the turned small square dumpling wrapper according to the midline and pinch it lightly 4. In the same way, lift the other two corners and pinch the four corners together.

This style can be used when steaming dumplings.

5. Pinch the four edges of the picture above to form another style of fancy dumplings - dart type.

6. Turn the dart-shaped dumplings over.

7. Finally, the overlapping parts of the four corners of the above picture are folded back, and the daffodil-shaped dumplings are completed.

Daffodil-shaped dumplings.

Furoshi type 1, put the dumpling filling in the dumpling wrapper, then fold it in half diagonally, gently press the two corners 2, and then fold the other two corners in half and press lightly.

3. Pinch the edges.

Wrapping dumplings, the stuffing that can be added to the wrapping type should be the most.

The square dumpling wrapper should be a mixed dumpling wrapper (wonton wrapper), and the wrapping method can be operated according to the method of wrapping mixed wonton.

It is cut with a knife, or it is pressed with a dough sheeter and then punched.

1. First of all, adjust the dumpling filling, put the seasoning, and stir well.

2. Pick up a square skin, spread it flat, use chopsticks to clip a little dumpling filling, and put it in **.

3. Fold the dumpling wrapper in half, and pinch the ends with the thumb and index finger of both hands.

4. Press up from the edge with the strength of your middle finger and ring finger, leaving your thumb and index finger unchanged.

5. At this time, the middle finger and ring finger remain unchanged, and the thumb and index finger are naturally pulled inward.

6. Tightly glue together, and at this time a small and delicate dumpling is completed, is it better than the round-skinned dumpling?