How to make dumplings quickly and beautifully

1, with cold water and noodles, but when adding water to use chopsticks to stir to add, so that the water added evenly, but also easy to grasp the amount of water, generally stirred to just a little dry noodles do not add water, and then kneaded with the hands of kneading dough into a ball after sealing and placed on the ten minutes to knead for a while.

2, dumpling noodles must be kneaded in the kneading, kneading for a while, rest for a while to let it wake up, has been kneading the more kneading the more delicious, generally 3 to 4 times, a kneading 4 times, once 5 minutes can be.

3, and then sealed and placed more than half an hour, the longer it is placed, the more uniform the noodles and water

, so that when you do the dumpling skin is not easy to dry skin.

4. Sprinkle flour on the board before rolling out the dumpling skin so that it does not stick, and roll the dumpling skin in a circle. You can also sprinkle flour, pinch each dough ball with your hand, and press it down with the big muscle of your palm thumb.

Basic dumpling wrapping tutorial:

Basic dumpling wrapping: traditional wrapping

1, put in the right amount of filling, the edge of the dumpling skin smeared with a little water.

2, fold in half and pinch the center of both sides of the skin together.

3, pinch the center together

4, for the right part of the center, use the tiger's mouth part of your right hand to pinch it towards the center.

5, for the left part of the center, pinch it toward the center with the Tiger's Mouth part of your left hand.

6, the part that was clenched in steps 3-4, again place it between the thumb and forefinger of both hands and pinch it tightly.

7, the finished look, this is the most traditional and easiest way to wrap dumplings. The trick is to pinch and clench.

8, the finished product after cooking up.

Basic wrapping of half-moon dumplings:

1, put the right amount of filling, and smear a little water around the edges.

2, the thumb and forefinger of your left hand hold both sides of the dumpling skin to turn it up.

3, Starting from the right end, bring the skins together.

4, pinch firmly. You can tell how tight by how flat the pinch is.

5. Push the skin inward with your index finger on one side to create a crease, and pinch the crease and the other side of the skin together. Keep repeating the "push-pinch" step toward the left end.

6, all the way to the left end.

7. Pinch to finish.

8, a beautiful half-moon dumpling. The point is to pinch the folds on one side of the dumpling skin, and do it in one direction, from right to left.

9, the finished product after frying, not deformed at all.

Basic wrapping of willow leaf type dumplings:

1, put the right amount of filling, and smear a circle of water around the edge.

2, the thumb and forefinger of the left hand will hold the two sides of the dumpling skin so that it turns upward.

3, Starting at the right end, pinch firmly, then push inward to form a concave shape.

4, pushed into a concave shape, and then the thumb and forefinger will be raised on both sides of the dumpling skin to the center pinch. Then push and pinch again ...... until the left end.

5, to the end, can not give up "push - pinch method".

6, to the very end, with the right thumb and forefinger pinch.

7, and then twist it a little to make it stronger and to create texture.

8, when finished, the texture in the center is like a willow branch. The whole dumpling is also a willow leaf shape, very beautiful.

9, steamed out also did not go out of shape.