How to make dumplings

First, the traditional dumpling wrapping method:

1. Put a little filling on the dumpling skin, and put a little water on the edges of the dumpling skin (if the skin is too soft, you don't need to use it)

2. Fold the skin, and pinch it in the center.

3. Place the palm of your right hand on the right side of the dumpling skin and pinch in the center.

4. Then, with your left hand, pinch the skin to the center in the same way, forming a semicircle shape in the middle of the skin.

Second, half-moon dumplings:

1. Put a small amount of filling on the dumpling skin and wipe the edges with water.

2. Starting from the right side and working your way to the left, make sure the folds are small and even so that the half-moon dumplings look good, and also make sure to pinch each fold tightly.

3. Until the folds of the dumplings are pinched to the left, seal them.

Third, wheat dumplings:

1. Starting from one side, pinch inward to form a concave shape, and be careful to pinch the concave shape a little smaller, but make sure it is tight.

2. Pinch the pleats forward on top of the previous concave shape, gradually moving forward as each pleat is concave.

3. Just pinch the front end together when you reach the front end, which is a trapezoidal shape.

Fourth, the crown-shaped dumplings:

1. Put a small amount of filling on the dumpling skin and smear a small amount of water on it.

2. Fold the dumpling skin into a half-moon shape.

3. Gradually fold the top of the dumpling skin to create an even lace.

Fifth, the official hat-shaped dumplings:

1. Fold the dumpling skin into a half-moon shape after putting the filling in.

2. Apply a small amount of water to the sharp corners of the dumplings.

3. Bend both sides of the gyoza towards the center, so that the gyoza is in the shape of a cap, and then pinch it firmly.

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