How to wrap square dumplings, how to wrap square dumplings?

Are you talking about tortellini? Which one needs two large dough wrappers (the dough and the one is slightly harder), then one skin is laid flat, and the top is lined with dumpling filling, and then the surrounding of the dumpling filling is coated with water (personally, I think the broken egg whites are better), and then the other dumpling wrapper is covered, pressed around the dumpling filling to make it stick, and finally cut it with a knife. According to the method of making tortellini, it is boiled and fried (I think it is stewed).

That's Chaos! Happy New Year!

A pinch diagonally, a wrap is good.

Dumplings are delicious, let's share the filling method of square dumpling wrappers.

Square dumpling wrappers, dumpling filling.

01 First, take out the square dumpling wrappers.

02 Then, place the dumpling wrapper on top of your hand, scoop out a small amount of the prepared dumpling filling with a spoon, and place it on the dumpling wrapper.

03 Fold the dumpling wrappers in half.

04 Pinch the opening tightly with your hands. After sealing the mouth, turn the lower corner of the dumpling wrapper over with your hands. Then, squeeze it extremely tightly.

05 Arrange the wrapped dumplings in square skin, you can complete it, as long as you are not stupid, you can learn the method, have you learned it?

1. Ingredients: appropriate amount of dumpling skin and dumpling filling.

2. First of all, adjust the dumpling filling and return to the plum, put the seasoning well, and stir well.

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

4. Fold the dumpling skin in half and pinch the ends with the thumb and index finger of both hands.

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

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

7. Just stick it tightly together, and at this time, a small and delicate dumpling Lu Shiliangzi is completed, is it better than the round-skinned dumpling?

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.

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.

Raw ground pork.

How to wrap dumplings in square dumpling skin.

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 getting out of 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.

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, glue the two corners of the fold just now, and the dumplings will be wrapped.

Precautions. Don't put the pork stuffing at home, try to wrap it up, otherwise it won't taste good.

Dumplings, also known as dumplings, formerly known as "Jiao'er", are an ancient traditional noodle dish of the Han nationality in China, with a history of more than 1,800 years. Dumplings are deeply loved by the vast number of Chinese people, and are the food that must be eaten during the Spring Festival in most parts of northern China every year, and there is also the habit of eating dumplings on the winter solstice festival in many provinces and cities, and dumplings are also commonly found in the southern region.

1. Beauty fan dumpling practice.

Fold the dumplings into a semicircle and pinch the openings of the dumpling wrappers.

Put the two thumbs in the position of the dumplings 2 4 and 3 4, the tiger mouth of the left and right hands is just stuck at both ends of the main dumpling, squeeze it hard to the middle, and in less than 5 seconds, the dumplings will be wrapped, super fast!

2. Goldfish dumplings.

Fold the dumplings into a semicircle, hold the dumplings with one hand, and pinch the sides of the dumplings in small waves from left to right with the other hand.

Just flatten it at the end, look! Like not like a goldfish.

3. Crescent moon dumplings.

Fold the dumplings into a semicircle and pinch the middle. First, fold the epidermis of the left half of the dumpling wrapper into 3 waves and pinch it tightly.

Fold the right half of the epithelium in 3 more waves and pinch it tightly.

There are two ways to do this.

It's one of a kind. The second type we call here "Great Chaos.""

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 getting out of 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 spread out when it goes down to the pot.3 Roll up the dumpling skin slowly, roll a few more pleats, and it can be regarded as a guarantee. Note that there is a gap on the top, make lace, and see the picture below.

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, glue the two corners of the fold in half, and wrap it.

Just pinch the two horns together to form an ear shape. Pay attention to the long side on the outside when folding in half, otherwise it will not look good if the stuffing is exposed.

To process the dough, take half of the dough, knead it into strips and cut it into small pieces. Flatten the dough and roll it out into a dumpling wrapper. Take a spoonful of the filling and put it on the dumpling skin, knead it, and the dumplings are finished.

When you can't finish the dumplings at one time because there are too many dumplings, and you can save them for the next meal, you can switch to frying them, and the taste is also very good. It is customary for people to fry dumplings in cooking oil.

However, the dietary trend is health-conscious, and oily foods are not very popular. In fact, just frying dumplings in water, or using soup instead of cooking oil to fry dumplings, also tastes very good. Fried dumplings are also called potstickers.

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.

1.Wash the leeks and shallots and let them dry. 2.

Soak the scallops slightly in water, pour some cooking wine into the dried shrimp and soak them for later use. 3.Soak the mushrooms in water until soft and set aside.

4.Chop the pork into minced meat, add a little salt, light soy sauce, pepper and cornstarch and marinate for 10 minutes. 5.

Cut the chives into minced pieces and place them on top of the minced meat. 6.Cut the mushrooms into small pieces, tear the scallops and dried shrimp into small strips and mix well (5), pour in a spoonful of oil, and season with a little salt.

7.Put the flour in a large bowl and stir while pouring warm water until it is flocculent. 8.

Knead the dough into a smooth dough and cover it with something to let rise for half an hour. 9.After the dough is kneaded again, it is kneaded into a stick shape and divided into small pieces.

10.Each agent is flattened and rolled into a round dough with a slightly thicker middle and a thin edge. 11.

Fold each dough with the stuffing in half, pinch it tightly in the middle, and fold it on both sides to the middle. 12.After the water boils, add a small spoon of salt and oil, put the dumplings in the pot, and pick them up after 3:3 a.m.

Tips for how to wrap dumplings.

For more information on how to wrap dumplings**, please click on the link above.

1) Make dumplings with warm water and noodles, the dough belt is not easy to break, and use boiling water and noodles to make steamed dumplings, the dough will not be too dry and hard.

2) Knead the dough until it feels as soft as an earlobe.

3) Put some salt and oil in the water in which the dumplings are boiled, the dumpling skin is not easy to break, and it is not easy to stick.

4) It is best to boil dumplings in an open pot, boil the dumplings with water, after boiling for the first time, add cold water and boil again, and so on three times, the dumpling skin can maintain its strength and is not easy to break.

5) Adjust the meat filling and add some oil to make the filling juicy and tender.

6) Because the leek is easy to come out of the water after cutting, it should be put last.

Ingredients: pork, flour, vegetables, salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water and other practices.

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!

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!

Ingredients: 4 servings.

1000 grams of dumpling wrappers.

150 grams of ground pork.

10 grams of ginger powder.

1 green radish.

1 piece of ginger and 4 shallots.

20 grams of peanut oil.

10 grams of dark soy sauce.

10 grams of salt. Essence of chicken 5 grams.

5 grams of peppercorn powder.

Step 1: How to make pork and radish stuffed dumplings.

500g pork belly on a cutting board and minced. Add the yellow sprinkle and ginger powder, and soak in the peppercorn powder for 15 minutes.

Step 2: Preparation of pork radish stuffed dumplings**.

A green radish, an appropriate amount of shallots, a piece of ginger washed, control the water and set aside.

Step 3: A home-cooked recipe for pork and radish stuffed dumplings.

Rub the green radish into thin strips with a rubber.

Step 4: Simple preparation of pork radish stuffed dumplings.

Put water in a pot, wait for the water to boil, add shredded radish and cook to remove raw.

Step 5: How to eat pork and radish stuffed dumplings.

After the cooked radish, put it in another basin to control the water, and wrap it in a clean cloth to squeeze the water out of the shredded radish.

Step 6: How to make pork and radish stuffed dumplings.

Place the shredded radish on a cutting board and chop it.

Step 7: How to fry pork and radish stuffed dumplings.

Finely chop the shallots and place on a cutting board.

Step 8: How to cook pork and radish stuffed dumplings.

Put the minced meat, radishes, and shallots in a basin.

Step 9: How to stew pork and radish stuffed dumplings.

Finally, chop the ginger and place it on top of the dish.

Step 10: How to stir-fry pork and radish stuffed dumplings.

Heat the oil in a pan until the oil is boiling and pour over the filling.

Step 11: How to stir-fry pork and radish stuffed dumplings.

Add an appropriate amount of salt, dark soy sauce and chicken essence and mix well for later use.

Step 12: How to make pork and radish stuffed dumplings.

Supermarket-bought dumpling wrappers.

Step 13: How to fry pork and radish stuffed dumplings.

Spread out the dumpling wrappers.

Step 14: How to cook pork and radish stuffed dumplings.

Add an appropriate amount of filling.

Step 15: How to stew pork and radish stuffed dumplings.

Start to pinch the dumpling skin from the middle, if it is not easy to pinch it, you can dip it in some water, so that the dipping is tight, and the skin will not be broken in the pot.

Step 16: Making pork and radish stuffed dumplings.

Then pinch the other side tightly until it's all closed.

Step 17: How to make pork and radish stuffed dumplings.

This is a kneaned dumpling.

Step 18: Make pork and radish stuffed dumplings.

Boil water, boil the water into the dumplings, the dumplings are along the edge of the pot, one by one into the pot, in order to prevent the pot from sticking, you can drop a few drops of oil in the water.

Step 19: How to make pork and radish stuffed dumplings.

When boiling the dumplings, order water three times, and when all the dumplings are floating on the water, the dumplings are boiled and can be eaten on a plate.

Step 20: How to make pork and radish stuffed dumplings.

Put it on a plate, mix it with chili, vinegar, and crushed garlic on the table and eat, fragrant, really fragrant, and dripping.

Finished product diagram cooking tips.

1. When cooking dumplings, add a few drops of oil to the pot, and the dumplings do not stick to the pot. 2. The finished dumpling skin in the supermarket is not good, you can dip it in some water, so it is easy to wrap.

How to wrap dumplings.

When it comes to dumplings, many people know that "they are delicious but dumplings", and its next sentence is "comfortable but upside down", that is, dumplings are the most delicious, nothing can be compared, and nothing can be more comfortable than lying down.

Dumplings are our traditional food, which has a history of more than 1,800 years, and at that time, material nature and the present could not be compared, so there is this saying.

Traditional dumplings, coupled with continuous innovation, the taste is more colorful, the shape is also ever-changing, simple pasta, in the hands of human beings, can be infinitely extended. A bowl of steaming dumplings in winter will warm you from head to toe.

A good-looking dumpling, the skin is also the key, the dumpling skin should be rolled out in the center thick, thin around the perimeter, when rolling the skin, it should be evenly forced, from the edge to the center of the dough, roll out the dumpling skin and turn it, not like rolling the dough cake, from one end to the other. If you practice this more and roll it a few more times, you will be able to find the feeling.

Wallet dumplings, relatively simple, less steps of a dumpling wrapping method, with the thumb and index finger of the right hand to pinch the middle of the dumpling skin, and then with the left index finger to assist, the right hand homeopathic push back to pinch, the other end of the same operation.

Willow leaf dumplings, this is a kind of shape often sold by merchants, after the dumpling skin is put into the filling, fold in half, hold the dumpling with one hand, pinch the shape from one end with the other hand, push the dough in with the index finger, and start pinching on the left and right. Sometimes it feels a little difficult for novices, but in fact, if you have a physical object in your hand, the operation is much easier than you think.

Traditional, pot-bellied dumplings are also the most commonly used wrapping method at home, and when mixing noodles, the water is replaced with vegetable juice to make the color more beautiful. After the dumpling skin is put into the filling, pinch the edge, use the position of the tiger's mouth, pinch it, and the shape will come out.

When I first learned to make dumplings, pinching this shape, I was always worried that the dumplings were squeezed, in fact, in the actual operation process, there will be no imaginary squeezing scene, you can rest assured that the bold squeezing of dumplings, of course, the strength should be gentle, you will know the number of three on the package, it is so simple.

Crescent-shaped, beautiful shape, even if the dumpling skin is not perfect, in the process of kneading the dumplings, slightly adjusted, the wrapped dumplings are also very beautiful.

Clam dumplings, lace dumplings, the combination of different colors, the effect will be much worse, when making dumplings, in fact, you can let children participate together, they can play for half a day is not too tired, in there can exercise their patience, but also practice hands-on ability.

Sixi dumplings are more suitable for steamed dumplings, and they can be decorated with four colors of ingredients, which will look more appetizing.