How to make dumplings

Dumplings can be wrapped in crescent moon dumplings, triangular dumplings and four-cornered dumplings, Yuanbao dumplings, handbag dumplings, and potbelly dumplings.

1. Crescent moon dumplings

Put a small amount of filling in the center of the dumpling skin, and dip the edges of the skin in water with your fingers. Select one side of the dumpling and close it about 1cm. Take one side of the dumpling and fold it slowly from right to left, making 6 folds and then closing it. Don't make the folds too close together, otherwise the whole dumpling will feel crowded and there will be little filling. For pan-fried dumplings, you can put in more filling and squeeze out the excess.

2. Triangular and four-cornered dumplings

Put a little filling in the center of the triangular dumpling skin, and dip the edges of the skin in water with your fingers. Close one side of the dumpling and close the other end to the center. Close the center of the four-cornered dumpling and close the ends toward the center.

3. Yuanbao Dumplings

Place a small amount of filling in the center of the dumpling skin and moisten the edges of the dumpling skin with water. Fold the dumpling in the center of the belly, and dip the ends of the dumpling in a little water to close it.

4. Handbag Dumplings

Put a little filling in the center of the dumpling skin, and dip the edges of the dumpling skin in water with your fingers. Close the middle of the dumpling skin and press two folds on each side towards the center.

5. Dumplings

Place a small amount of filling in the center of the dumpling skin and dip the edges of the dumpling skin in water with your fingers. Close the center of the dumpling skin, press both thumbs on each side of the belly, and squeeze the outside of the thumb against the inside of the belly.