In addition to kneading the pleats of dumplings, how else can you make them?

Dumplings that don't need to pinch pleats are rose fried dumplings, beautiful rose fried dumplings, known as the most romantic dumplings, not only beautiful in appearance but also good in taste, but also super easy to make.

Ingredients: dumpling wrappers, pork, chopped green onions, cooking oil, oyster sauce, salt.

Directions: Start by mixing the minced pork and chives.

You can add minced greens, oyster sauce and salt to taste.

Stir evenly and set aside.

Place three to four dumpling wrappers in a row on a cutting board.

Place the minced meat evenly in the middle.

Then fold the dumpling wrappers in half to cover the meat filling.

Roll the dumpling wrappers from one side to the other and roll them from beginning to end! Put the finished dumplings into a frying pan, add a little cooking oil and fry them, and you can eat roses right away!

Speaking of dumplings, the customs of each place are different, the shape of dumplings is not the same, take Suzhou people to make dumplings for example, they have no tricks to make dumplings here, just fold the dumpling skin in half, although this kind of dumplings are particularly simple to wrap, but also very easy to learn, but dumplings look like there is no appetite!

In our hometown, dumplings are wrapped in the shape of cat ears, and Suzhou dumplings are called wontons, maybe this is the difference in each place, for me, when making dumplings, the shape of cat ears is much easier than pinching pleats!

In our hometown, when the dough is rolled out in the cat's ear, the dough is square, fold the two sides in half and press the middle finger on the excess dough, and then make two thumbs on the dough on both sides of the filling, fold it back and then press the dough firmly, so that it is not easy to spread out when eating dumplings!

When my mother eats dumplings, she rolls the dough by hand, but she buys the dough outside, and if she wants to wrap cat ears, she can only buy round dough outside, because the square dough prepared for them is used to make wontons!

When making dumplings, if you pay attention to the appearance of good-looking, choose to pinch the pleats, if you pay attention to eating, choose to fold the dumpling skin in half, this is to wrap the cat ears, because this method is simple and fast, and it is convenient to eat!

Just press it directly, but the pleats will be pinched more compactly, and it looks delicate and good-looking.

Cut the dough into long strips and roll out into round strips. Press a rolling pin into a thick circle and form a dumpling wrapper. Put the filling in the middle of the dumplings, fold the dumpling skin in half, and pinch the thumb and index finger vigorously, and the dumplings will be pinched.

Dumpling originated from the ancient Chinese skelet, formerly known as "Jiao'er", a traditional noodle dish of the Han nationality, which has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used as medicine. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food.

Symbolism. Dumplings, in China, are not only a delicacy, but also contain the culture of the Chinese nation, is a delicious snack for every family, and is a must-have food on the night of the Chinese New Year's Eve, expressing people's yearning and appeal for a better life.

Celery stuffing - that is, the meaning of diligent wealth, so it is diligent wealth dumplings.

Diligence: that is, diligence and diligence; Often, diligent (frequent) is endless, which is called diligence and wealth. It is a prayer for a steady stream of material wealth; It is also a blessing for diligence and pragmatism.

1. Purse dumplings: Take a dumpling skin and put the meat filling, fold the dumpling skin in half and pinch it tightly. Roll the lace from right to left.

Wrap dumplings with small hands: Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper and pinch the middle part. Pinch the left and right sides to cover the hidden tomb tightly, pinch the edges tightly again, and then roll the lace.

2. Triangle dumplings: Take a dumpling wrapper and put the meat filling, 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.

3. Crescent 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.

4. Small goldfish dumplings: Take a dumpling wrapper and put the meat filling, and pinch the left half tightly. Pinch the middle part of the right half towards the center, leaving the remaining part at the eye of the fish, and the rest of the edges tightened.

<>1, add an appropriate amount of filling, and smear a little water on the edges of the dumpling wrapper. 2. Fold in half and knead the middle of the dumpling wrappers on both sides. 3. Pinch 4 in the middle, the right part in the middle, and clamp it to the middle with the tiger's mouth part of the right hand.

5. In the middle and left part, use the tiger's mouth part of the left hand to clamp it in the middle direction. 6, 3-4 steps clamp the part and place it again between the thumb and index finger of both hands to pinch tightly. The trick is to pinch and clamp.

Question, okay, thank you!!

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There are several ways to make dumplings:

1. Lace dumplings:

1. Fold the dumpling wrapper in half, put the finished filling in the dumpling wrapper, and then pinch it in half.

2. Pinch the edge of the dumpling skin thin, pinch the edge as thin as possible, and then fold the edge of the dumpling skin into the lace.

3. Pinch out a row of pleats, first pinch out a pleat, then push one pleat at a time, pinch the last one to hide it at the bottom.

2. Ingot dumplings:

1. Put the meat filling in the dumpling skin, put the finished filling in the dumpling skin, and then fold the dumpling skin in half.

2. Pinch the wrapper tightly, the wrapper of the dumpling wrapper must be pinched tightly, and finally pull the two ends together.

3. Pinch the two ends of the dumplings tightly, and then pinch the two ends of the dumpling skin tightly, so that the ingots dumplings are ready to be sideways.

3. Petal dumplings:

1. Pull up the two ends of the dumpling skin, put the dumpling skin into 10 grams of meat filling, and pull up both sides of the dumpling skin first.

2. Pinch up the dumpling wrapper, pinch the middle, then pinch out a fold, and then pinch it up.

3. Pinch all the sealing places, then pinch out a fold, pinch it up again, pinch it all and pinch the sealing place.

Eating dumplings is popular in northern regions, generally eating meat filling on Chinese New Year's Eve, and vegetarian filling on New Year's Day. New Year's dumplings should have thin skin, many fillings, kneaded tightly, can not be boiled, meat dumplings should have pork, mutton, beef, chicken, there are also two kinds of meat mixed with the cavity of the mandarin duck dumplings, as well as the "dumpling feast" with mixed flavors.

Teach you how to make dumplings.

Ingredients: beef, radish, green onion and ginger, cooking wine, pepper water seasoning: sesame oil, light soy sauce, dark soy sauce, salt, chicken essence, thirteen spices.

1. Prepare 300 grams of ground beef, half a bowl of pepper water, use a small spoon for eating, hold two spoons of water, pour it into the meat, then stir clockwise in one direction, repeat 3 times until the water is absorbed, add 1 spoonful of salt, stir until melted and absorbed.

2. Then pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, an appropriate amount of thirteen spices, chicken essence, minced ginger, chopped green onion, and stir clockwise until all are absorbed.

3. Chopped radish, add it to the minced meat three times and stir, remember clockwise, in one direction. (Rub the radish into thin strips, fry it in vegetable oil, and cut it into fine pieces).

4. Then add the shiitake mushrooms, cut the shiitake mushrooms into cubes, put them in a bowl, add hot water to soak them, pour off the hot water, wash them with cold water again, dry the water, and stir well.

5. Finally, add some chopped green peppers, stir well, and the meat filling is ready, the trick to make this kind of filling is to stir it in one word, so that the meat filling can completely absorb the condiments, and then it will be successful.

6. The meat filling is particularly delicious, when whipping the meat filling, it is necessary to stir clockwise in one direction, and pay attention to the order of adding seasonings, it is best to add salt first, which can change the protein properties, the meat viscosity becomes stronger, the meat filling is more full and elastic, and it tastes like a group, the last step is to add sesame oil, the wrapped dumplings are steamed in a pot, and then steamed for 15 minutes after the pot is boiled on cold water.

Skill summary: 1. The boiling method of pepper water, add an appropriate amount of water to the pot, put a small pinch of peppercorns, boil for two or three minutes, turn off the heat and let it cool. 2. Although the radish is delicious with beef, the radish of the untreated socks mountain always has a special taste, which can be fried in the pot and then cut into fine pieces.