How to wrap dumplings, how to wrap dumplings how to wrap videos

There are several ways to wrap dumplings:

Type 1: ingot-shaped dumpling wrapping method. Holding the dumpling wrapper in the left hand, folding the dumpling wrapper back and forth, and bending the low edge of the index finger on both sides, this method is simple and easy to operate, and the handicap party can easily wrap good-looking dumplings.

Type 2: Potbelly dumpling wrapping method. Hold the dumpling wrapper in your left hand, fold the dumpling wrapper in half, press the two thumbs tightly, and the dumpling will be wrapped.

Type 3: Wheat ear-shaped dumpling wrapping method. Hold the dumpling skin in your left hand, pinch the dumpling wrappers on both sides with your right hand, and pinch it until the last pinch.

The 4th type: crescent-shaped dumpling wrapping method. Hold the dumpling skin in your left hand, from right to left, pinch a small tail first, pinch your index finger, move one step forward, pinch it again and move it forward, pinch it to the far left, and press it hard, and the dumplings are wrapped.

The 5th type: lace dumpling wrapping method. Hold the dumpling wrapper in your left hand, fold the dumpling wrapper in half, press it gently, and then gently pinch the edge up with your thumb and index finger, pinch one step forward and then pinch one step, and pinch it in turn until the end is pressed.

Type 6: The most common wrapping method. Hold the dumpling wrapper in your left hand, fold the dumpling wrapper in half from right to left, pinch it with your index finger, move it one step forward, pinch it again and move it forward, and pinch it tightly on both sides.

The method of making dumplings is as follows: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 fold the dumpling wrapper in half from the middle and knead the dumpling wrapper from the left side, as shown in the figure below

The third step is to pinch one side and then pinch the dumpling wrapper 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.

The wrapping methods of dumplings include crescent moon dumplings, triangular dumplings and four-cornered dumplings, ingots dumplings, handbag dumplings, and pot-bellied dumplings.

1. Crescent moon dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip your fingers in water around the edge of the dumpling wrapper. Choose one side of the dumplings and put them together about 1cm, take one side of the dumplings and slowly fold them from right to left, fold 6 pleats and close them noisily. Don't be too dense between the folds, otherwise the whole dumpling will feel very crowded and the filling will be very small.

If it is a fried dumpling, you can put a little more filling, and the excess filling can be squeezed out.

2. Triangle dumplings and four-corner dumplings.

Put a little filling in the middle of the triangular dumpling wrapper, and dip your fingers in water on the edge of the dumpling wrapper. The dumplings are closed on one side and the other end is closed in the middle. The four-cornered dumplings are closed in the middle and the ends are closed towards the middle.

3. Ingot dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip the edges of the dumpling wrapper with your fingers to close together. Fold the dumplings around the stomach of the dumplings and dip the ends of the dumplings in a little water.

4. Handbag dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip your fingers in water around the edge of the dumpling wrapper. The dumpling wrapper is closed in the middle, and the two pleats on each side are pressed towards the center.

5. Potbelly dumplings.

Put a little stuffing in the middle of the dumplings, and dip your fingers in water on the edges of the dumplings. The wrapper is closed in the middle, and the two thumbs are pressed on each side of the stomach, and the outside of the thumb is squeezed hard against the inside of the stomach.

The method of making dumplings is as follows: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 fold the dumpling wrapper in half from the middle and knead the dumpling wrapper from the left side, as shown in the figure below

The third step is to pinch one side and then pinch the dumpling wrapper 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:

Dumplings are one of the pasta dishes that many people like to eat, especially during the New Year's holiday, many families will make dumplings to celebrate, and the family eats together, so how to make dumplings, here is a personal experience for your reference, I hope it can help.

01 Prepare the dumpling wrappers. It is very convenient to eat dumplings now, and many people can buy suitable dumpling wrappers at the vegetable market, and open the dumpling wrappers for later use.

02 Add the filling. Then put an appropriate amount of filling into the dumpling skin, which can be put according to personal taste, how much you can, but it should not exceed the size of the dumpling skin, otherwise it is easy to leak out.

03 Dumplings. If the dumpling skin is relatively dry, you can get some water around the skin, which makes it easier to stick together, and then close the dumpling skin to the middle, from one side to the other side together, and the pattern can be pinched out during the closing process, so that the dumpling is more beautiful.

Ten steps to practice the home-cooked dumpling wrapping method.

1.Jiaodong mackerel dumplings You can imagine the size of this dumpling, which is twice as big as mine in the average restaurant.

Outsiders will be amazed when they see it for the first time, and they will be full if they eat a few 2The two sides can be pinched together Locally known as ingots 3Jiaodong home-style dumplings are kneaded on both sides;

4.Hands together;

5.You can pinch out a belly in one go.

6.Triangle dumplings This practice is ** in the sugar triangle, uh, you know 7Wrap the dumpling wrappers upwards in three corners;

8.Pinch well. 9.Crescent moon dumplings The shape of this dumpling is suitable for steaming dumplings or potstickers, hehe, I want to eat shrimp dumplings 10Pinch out the crescent moon;

11.Finished dumplings.

12.Lock-edge dumplings, this one reminds me of a leek box, ahaha 13Dumplings after molding.

14.The Yuanbao dumplings in Beijing's population look like this.

15.This is really like an ingot.

16.Sunflower dumplings, the method is super simple, a dumpling skin is filled;

17.Cover it with another sheet and pinch the lace;

18.This one is a sunflower, wow

19.Clam dumplings, what the Longkou people call Gala, the key to this dumpling is that a small section of the two sides should be hidden into it to become the shell of the clam.

20.Once folded in half, pinch it up.

21.Clam dumplings after molding.

22.Without any technical content, this is the practice of potstickers, which can only be fried and not boiled 23Leaving mouths on both sides is conducive to the flow of soup and makes the dough more flavorful24

On the basis of the potstickers, knead the left and right sides again, leaving four small openings 25Here every adjacent side of the kneading, when pinching can be a little water26Get the opening right

Ingot dumplings 1, take a dumpling wrapper in the palm of your hand, and put in an appropriate amount of filling;

2. Fold the dumpling wrapper in half into a semicircle and pinch the middle;

3. Seal the right half of the dumpling skin with your fingers, and then seal the left half of the dumpling skin in the same way, and seal the dumpling skin on both sides;

4. Bend the two ends of the dumplings to the middle, pinch the edges of the dumplings at both ends together and pinch them firmly, so that the semicircular edges are slightly upturned.

1. Take a dumpling wrapper in the palm of your hand and put in an appropriate amount of filling;

2. Fold the dumpling skin in half and fold both sides inward, pinch the side of the fold in half, pinch the mouth of the folded on both sides, pinch the right thumb and pinch the top corner of the right hand, and pinch it thin;

3. Press down on the top of the thinning, and continue to press down to form a twisted edge until the left end, and a clam-shaped dumpling appears.

There are more than dumplings every year.

1. Put a dumpling wrapper in the palm of your hand and put in an appropriate amount of filling;

2. Make a fist with your left hand, stretch out your thumb and index finger naturally, fold the dumpling skin in half, fold one side inward about 1-2cm, pinch it tightly and then fold it inward 1-2cm and then pinch it tightly;

3. Repeat until the other side, and finally close the tail slightly upwards and pinch it firmly.

1.Dumplings Ingredients: 150 grams of flour, 60 grams of pork, 100 grams of Chinese cabbage, 70 grams of water.

Seasoning: salt, monosodium glutamate, pepper, sesame oil, cooking wine. Method:

1.Bring the water to a boil, put the flour in the basin through the basket, stir with chopsticks while pouring boiling water, mix evenly, knead until the dough is smooth and let it stand aside for half an hour for later use. 2.

Chop the cabbage into minced pieces and set aside; Chop the pork into minced pieces, add salt, monosodium glutamate, pepper, sesame oil, cooking wine, stir in one direction until sticky, then add cabbage, and then stir well. 3.Take the dough and roll it into a dumpling wrapper and wrap it with the filling.

4.You can boil it three times in the water to cook, or you can put it in a steamer and cook it thoroughly for 5 minutes on low heat. 2.

Goldfish dumplings Ingredients: 50 grams of silver cod, 100 grams of corn starch, 100 grams of starch, 40 grams of cooked egg yolk, 50 grams of water. Seasoning:

Salt, monosodium glutamate, pepper, sesame oil, cooking wine to taste. Preparation: 1

Water boils; Mix the starch and cornstarch, mix well, pour boiling water, add the cooked egg yolk, stir vigorously to form a smooth yellow dough and set aside. 2.Take the silver cod meat, mix it with salt, monosodium glutamate, pepper, sesame oil, cooking wine, and make it into a filling for later use.

3.Take an appropriate amount of dough and roll it into a dumpling wrapper and wrap it in the filling; Finally, put it on a plate and steam it in a basket, and take it out for 5 to 6 minutes. 3.

Fresh meat dumplings Ingredients: 50 grams of roasted oatmeal, 60 grams of pork, shrimp (31 40 grams), green onions, ginger appropriate amount. Seasoning:

Salt, monosodium glutamate, pepper, sesame oil, soy sauce, cooking wine to taste. Preparation: 1

Chop the pork into minced pieces, add minced ginger and soy sauce, and whip with a filling ruler until the pork is glued and sticky; Chop the shrimp, mix with the pork, add salt, cooking wine, monosodium glutamate, pepper, and sesame oil to taste to make the filling. 2.Take the ready-made roasted oatmeal and wrap it in the filling, knead it into shapes, put it in a steamer basket (brush a little salad oil at the bottom of the basket), and steam it over low heat for 5 to 6 minutes.

4.Shrimp dumplings Ingredients: shrimp (31 40 grams), corn starch 100 grams, starch 100 grams, water 50 grams.

Seasoning: salt, sesame oil, chicken essence, pepper, cooking wine. Method:

1.Bring the water to a boil, mix the cornstarch and starch evenly, pour it into the boiling water, stir quickly with chopsticks, add an appropriate amount of salad oil, knead the noodles well, and let stand for 30 minutes for later use. 2.

Chop the shrimp with the back of a knife, add salt, monosodium glutamate, pepper, stir well in the same direction, and add a little sesame oil to mix. 3.Roll the dough into long strips, divide it into small doughs, roll out the dough into thin round slices, and wrap it in the filling.

4.Bring the water to a boil in the steamer, put the dumplings in, and steam over low heat for about 5 minutes. How to wrap all kinds of dumplings, I hope it will be helpful to you.

Dumplings:

1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper in half and pinch it tightly.

2. Roll lace from right to left.

Small hand-made dumplings:

1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper and pinch the middle part.

2. Pinch the left and right sides inward, pinch the edges tightly again, and then roll the lace.

Four corners dumplings: 1. Take a dumpling wrapper and put the meat filling, and pinch the middle tightly.

2. Pinch the middle part of the left and right sides, and pinch the rest of the edges.

Triangle dumplings: 1. Take a dumpling wrapper and put the meat filling, fold the left part in half and pinch it tightly.

2. Pinch the middle part of the right side to the middle, and pinch the remaining two sides.

Crescent moon dumplings: 1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Use your left hand to make a small wave of the right half of the epithelium and pinch it tightly, and then continue to make two small waves, and the left half of the epithelium is also pinched in the same way.

Gucci Handbag Dumplings:

1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Pinch a small wave at one-third and two-thirds.

Nemo fish dumplings: 1. Take a dumpling wrapper and put it with the meat filling.

2. From right to left, pinch the upper and lower sides in small waves, and pinch the leftmost end and flatten it.

Small goldfish dumplings: 1. Take a dumpling wrapper and put the meat filling, and pinch the left half tightly.

2. Pinch the middle part of the right half to the center, leaving the remaining part of the fish eye position, and the rest of the side pinched tightly.

Spanish Skirt Dumplings:

1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper in half, and pinch the middle third of the part.

2. Pinch the middle part of the left and right sides to the center, pinch the remaining edges, and pinch the edges every two or three millimeters with your fingers.

Ingot dumplings: 1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper in half and pinch it tightly.

2. After reversing, pinch the left and right corners tightly.

Beauty fan dumplings:

1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Jam both ends of the dumplings at the left and right tiger mouths, and pinch the edges of the dumplings with your thumb.