How to make dumplings to look good, how to make dumplings look good

A good-looking way to make dumplings

Square dumpling wrapping method.

Square dumpling skin peach-shaped dumpling method.

1.Place the filling in the center of the dumpling wrapper, fold it diagonally in half and press lightly, and pinch the edges tightly to form a flat triangle dumpling.

2.Press the two bottom corners of the flat triangular dumplings together to form a peach shape.

Baggage type. 1.Put the dumpling filling in the dumpling wrapper, then fold it diagonally in half and gently press the two corners.

2.Then fold the other two corners in half and press lightly.

3.Pinch the edges. The stuffing that can be added to the baggage type should be the most, and I don't believe you can try it.

Three-dimensional triangles.

1.As with furoshi-type dumplings, first put the dumpling filling in the dumpling wrapper, then fold it diagonally in half, and gently press the two corners.

2.Select a corner from the unfolded corner, fold it up and press lightly.

3.Just press on each edge.

Long barrel type. 1.Lay the filling flat in the middle line.

2.Roll the dumpling wrapper into a cylindrical shape according to the center line where the dumpling filling is located and compact both sides.

3.Lift the dumpling wrappers at the overlapping sides of the tube and pinch them tightly. If the dumpling skin is thin enough, the boiled long barrel dumplings are shiny and have a kind of crab stick rush.

Daffodil-type. 1.Once you have determined the center of the dumpling wrapper, fold the four corners and intersect them in the center of the dumpling wrapper, and do not press at this time.

2.Turn the folded small square dumpling wrapper over and add the dumpling filling.

3.Lift the two diagonal corners of the flipped small square dumpling wrapper against the midline and pinch them gently.

4.In the same way, lift the other two corners and pinch the four corners together.

I think dumplings look good wrapped into crescent moon dumplings. Knife cut or hand picked into a small dough, these small dough with a small rolling pin roll into a slightly thicker in the middle and thinner around the dumpling skin, wrap the filling, knead into a crescent or angular shape, first boil the cold water, wrap it into the pot and use a colander or soup spoon (in turn, the convex side is up) along the pot counterclockwise or clockwise arc to prevent the dumplings from sticking, and cook until the dumplings float to the surface of the water (if it is meat filling, you can add a little cold water when boiling and then boil, repeat two or three times).

Dumplings evolved from ravioli. In the course of its long development, there are many names, and in ancient times, there were names such as "prison pills", "flat food", "dumpling bait" and "powder horn". During the Three Kingdoms period, it was called "crescent moon wonton", during the Northern and Southern Dynasties, it was called "granular", in the Tang Dynasty, it was called "glaive-shaped wonton", in the Song Dynasty, it was called "slot", and in the Yuan Dynasty and Ming Dynasty, it was called "flat food".

In the Qing Dynasty, it was called "dumplings". Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a "medical saint" from Nanyang, Henan Province, Eastern Han Dynasty. At that time, dumplings were medicinal, and Zhang Zhongjing wrapped some cold-dispelling herbs on the dough to treat diseases (mutton, pepper, etc.) to avoid chilblains on the ears of patients.

Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing. Dumplings are mostly made of cold water and flour, the noodles and water are mixed together, kneaded into a large coarse dough, covered with dry wet gauze or a towel, placed for about an hour, cut with a knife or picked by hand into a number of small dough, and kneaded into a round strip with a diameter of about 3 cm.

Dumpling wrappers can also be made with hot noodles, puff pastry or rice noodles; The filling can be meat or vegetarian, sweet or salty; The ripening method can also be steamed, branded, fried, fried, etc., and the meat filling has three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and the vegetarian filling is divided into assorted vegetarian filling, ordinary vegetarian filling and the like. Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, and never get tired of eating.

The raw materials for the production of dumplings have a complete range of nutrients, and the steaming method ensures less loss of nutrients, and conforms to the connotation of Chinese color, flavor and food culture. Dumplings are a kind of folk food with a long history, which is very popular among the people, and there is a saying that "dumplings are not delicious". During the Spring Festival, dumplings have become an indispensable delicacy.

Northerners like to make dumplings, no matter what festival they like to eat dumplings to celebrate, even if there is no festival celebration when northerners often eat dumplings, everyone rolls dough together, dumplings, steamed dumplings The scene is really happy. Friends who don't know how to make dumplings should pay attention, today the chef came to teach several common ways to make dumplings, and learned to wrap them at home to show their families, which will definitely shock the audience.

First, the traditional dumpling wrapping method:

1.Add a little filling to the wrappers and rub a small amount of water around the edges (don't use them if the wrappers are too soft).

2.Fold the dumpling wrappers in half and pinch them tightly in the middle.

3.Put the tiger's mouth in the right hand and pinch it to the middle on the right side of the dumpling skin.

4.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.

Second, half-moon dumplings:

1.Place a small amount of filling on the dumpling wrappers and smear the edges with water.

2.Start from the right side and pinch out the folds to the left, at this time, pay attention to the folds must be small, to be even, so that the pinched out of the half-moon dumplings are good-looking, and also pay attention to each fold is tightly pinched.

3.Seal until the folds of the dumplings are pinched to the left.

Third, wheat ear dumplings:

1.Start from one side and pinch inward into a concave, note that this concave can be smaller, but it must be tight.

2.Pinch the folds forward on the basis of the previous concave, each fold is concave, gradually moving forward.

3.When pinching the front end, knead the front end, which is a full shape.

Fourth, cockscomb-shaped dumplings:

1.Put a small amount of filling on the dumpling wrapper and smear it with a small amount of water.

2.The dumpling wrappers are folded in half to form the shape of a half-moon.

3.Gradually fold out the even lace on the top of the dumpling wrapper.

Fifth, official hat-shaped dumplings:

1.After the filling is placed, the dumpling wrapper is folded in half to form the shape of a half moon.

2.Apply a small amount of water to the sharp corners on both sides of the dumplings.

3.Bend both sides of the dumplings to the middle at the same time, so that the dumplings can be pinched firmly in the cultivation of official hats.

Have you learned how to wrap the above dumplings? There may be some methods that you are not very proficient in, it doesn't matter, just practice a few more times. In fact, dumplings are not only eaten by friends in the north, but also by many southerners, but the cooking methods of dumplings in the south and north are a little different.

Northerners like to steam dumplings, and whenever the dumplings are about to come out of the pot, they can smell the fragrance of dumplings far away, and the taste is relatively strong. Southerners prefer to eat boiled dumplings, which are cooked faster, cooked at any time and eaten at any time, and are soft and smooth. Another grand introduction is fried dumplings, that is, the kind of dumplings fried in a frying pan are hard and golden brown on one side, the taste will be more delicious, and the taste is also good, interested friends can give it a try.

Usually in the breakfast shop can often eat this kind of dumplings, today I will teach you how to wrap, from the bottom of the two small sides to the top of the left and right, beautiful and simple dumplings are wrapped in this way.

There are so many tutorials available online that you can see which one is right for you.

Usually in the breakfast shop can often eat this kind of dumplings, today I will teach you how to wrap, from the bottom of the two small sides to the top of the left and right, beautiful and simple dumplings are wrapped in this way.

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!

01 The minced meat is placed in the left-hand seat.

02Don't put too much dumpling filling, just an appropriate amount. Find the midline first, don't pinch.

03Pinch the left mouth tightly.

04 Use both hands at the same time, hold the dumplings with the left hand, push the pleats to the left with the right hand, and pinch the pleats with the index finger and thumb of the left hand at the same time.

05 Push the pleats to the left and squeeze them tightly with your left hand. Finally, it is possible to seal it.

06 Delicious and delicious dumplings were born.

<><How to store wrapped dumplings:Wrapped dumplings, connected to each other at certain intervals, do not stick, uniformly stacked in the powdered freezer drawer, after filling, put in the refrigerator for about two hours, pinch it with your hands to taste whether it is completely frozen hard, make sure that it is frozen hard, you can pack it into a fresh-keeping bag, tie the mouth, and freeze it, so that it will not stick together!

How to make dumplings.

1. General dumplings No. 1.

Method 1: 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 2: 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.

Number 3. 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.

Number 4. 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.

Number 5. 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 (both 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 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, and they 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 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 in half 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 firmly, and then bend the two ends of the dumpling to the middle, 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. What does it look 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 thin top down, and continue to press down to form a twisted edge pattern until the left end is completed!

If you want to make dumplings look good, there are many kinds, some are ingots dumplings, some are the kind of dumplings, a pinch of dumplings like wontons, and there are also straight, more delicious dumplings without pleats.

Teach you to make dumplings quickly in 3 seconds! Say goodbye to the embarrassment of making dumplings for an hour and eating for 5 minutes! Proper technical stickers make you a "food artist" in seconds

If you want to make some good-looking dumplings, then you need to prepare beautiful dumpling wrappers first, and then wrap the dumplings according to the size of the meat filling, and the dumplings will look good when wrapping more symmetrical dumplings.

Good friends make dumplings good-looking, now there are professional dumpling machines, dumplings made by dumpling machines are also very good-looking, if it is handmade dumplings, the smaller the dumplings are now wrapped, the better.

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 tightly with your thumb and make a fold, so that the dumplings that come out of the wrapping will not be easy to break, and it will not fall apart when cooking.

If you want to make dumplings look better, there are many different ways, and generally speaking, you can use them directly into the mold.

How to make dumplings look good, this should be different from everyone's personality aesthetics, some people will wrap one, well, it is the head of the chirping monk in the Northeast, and some will wrap a lot of this shape.

If the dumplings look good, you can wrap the dumplings into a shape of an ingot, and it is a very simple and very practical way to wrap them.

There are many ways to make dumplings, and if you want to really make dumplings look better, you can try that kind of trick.

Making dumplings is a technical job, some people make them beautiful, some people make them not good-looking, and they have to learn slowly.

First of all, there are many ways to wrap dumplings in fancy styles, and more and more people who have jobs are more and more good-looking, and such dumplings look very beautiful in appearance.