Liu Ye Jiaozi's bag video in slow motion.

Liu Ye Jiaozi's Bao Fa Slow Motion Video: Web Link.

The packaging method is as follows:

1. After jiaozi's purse is stuffed, pinch it on the right, which is equivalent to dividing the dumpling skin into two halves and then pinching it from the beginning.

2. When the index finger of the right hand is gently pushed to the left hand, the dumpling skin will be bent and then pinched.

3. In the same way, push the dumpling skin slightly to the left with your thumb, and the dumpling skin will bend and then pinch.

4. Then pinch the index finger, then the thumb, (pinch the top, pinch the bottom), until there is a little tail left, and then pinch the small tail. So jiaozi wrapped it.

Jiaozi, also known as dumplings, is a traditional noodle of the Han nationality. It evolved from wonton, originated from an ancient corner of China, and was originally named Jiaoer, with a history of 1800 years. Invented by Zhang Zhongjing, a native of Nieyang, Nanyang in the Eastern Han Dynasty, it was originally used as medicine. Deeply loved by the people of China, it is the staple food of the people in northern China, the local snack and the food for the New Year.

Dumpling skin can also be made of hot soup noodles, crispy noodles, eggs or rice noodles; The stuffing can be vegetarian, sweet and salty; Cooking methods can also be steaming, roasting, frying, frying, etc. There are three kinds of meat stuffing, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. And vegetarian stuffing is divided into assorted vegetarian stuffing and ordinary vegetarian stuffing.

Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape. Jiaozi has complete raw materials and nutrients, and the cooking method ensures less loss of nutrients.