2. Fold both sides of jiaozi in half, and then press it.
3. Press the jiaozi out of the ripple with a scraper (there are also hand presses, but the scraper is more convenient).
4. Repressed jiaozi.
Number four.
Number four.
Fourth, jiaozi.
Exercise:
1. Spread the dumpling skin flat and add the stuffing.
2. Fold the skins on both sides in half and move closer to the middle.
3. Clamp both sides again
4. Knead into ripples. The following is the kneading method of jiaozi pattern.
Five, horseshoe jiaozi:
Exercise:
1. Spread the dumpling skin flat and add the stuffing.
Pinch both sides
Wallet jiaozi
Wallet jiaozi
3. Bend both sides of jiaozi and move closer to the middle.
4. pinch it again.
Six, other overlapping methods
Sixi steamed dumplings
Sixi steamed dumplings
Sixi Steamed Dumplings: Take a dumpling skin, add a proper amount of meat stuffing, and knead the skin into a "square" shape (that is, a square with four corners empty and bonded in the middle). You can dip your fingers in a little water to bond the cubes, add the soft-cut spinach, stir-fry the cut egg skin, put the soft-cut mushroom powder and the roasted meat powder into four small mouths respectively, steam them in the pot for about 8 minutes, and take them out. The so-called "four happiness" refers to the four dishes with different colors placed on steamed dumplings, which can be changed according to their own preferences.
Fish-shaped jiaozi: The fist is clenched in the left hand, and the thumb and forefinger are naturally extended. Take a dumpling skin and put it in the stuffing. Fold the dumpling wrapper in half, fold one side inward about 1-2CM, pinch it, fold it inward again 1-2CM, pinch it again, and repeat to the other side. Finally, when you close your mouth, pinch your tail up a little.
Yuanbao jiaozi: Take a dumpling skin and put it in the palm of your hand. Add a proper amount of stuffing and fold it into a semicircle. Pinch the middle to seal the right dumpling skin, and also seal the left dumpling skin. Then bend both ends of jiaozi to the middle, pinch the edge of jiaozi at both ends, and make the edge of semicircle slightly upward.
Crescent jiaozi: The left hand clenched fist, and the thumb and forefinger naturally extended. Take a dumpling skin and put it into the stuffing, pinch the right corner, gently push the endothelium outward with your right thumb, fold the skin with your index finger, and pinch the folds with your right thumb. Repeat the above steps for the left jiaozi edge, and firmly pinch the seals at both ends. See if it looks like a crescent moon.
Wallet jiaozi: Take a dumpling skin and put it in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, hold the upper right corner with your right thumb and pinch it thin. Press down the thinned top, and continue to press down to form a twist until the left end ends.
Jiaozi: Take a dumpling skin and put it in the palm of your hand, add a proper amount of stuffing, fold the dumpling skin in half and stand up. Pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leaving a mouth in the middle, and fold them in half to form a crease on both sides.
Pay attention to prevent water seepage.
Chinese dumpling
Chinese dumpling
When Chinese cabbage is used as stuffing, because of its high water content, squeezing out water will not only lose nutrition, but also affect the delicious taste. If you don't squeeze out the water juice, no amount of salt water juice can be wrapped. To avoid this situation, we need to pay attention to four points. First, the cabbage should be dried after washing; Second, cutting is better than chopping, and the stuffing should be cut evenly. Third, pour the cut stuffing with cooking oil and gently stir it to form a protective layer of cooking oil on the surface of the dish, so that it is not easy to get wet when it meets salt. Fourth, put the salt later, and put it after it is wrapped, so that the wrapped jiaozi is rich in nutrition and has a fragrant taste.
Tip: If cabbage juice oozes from the stuffing, don't pour it out. You can add some bread crumbs to absorb the juice.
Practice of skin
1. Flour mixing: Wheat flour is the most common, and buckwheat flour is used in some places. Use cold water. After kneading the dough in the basin, let it stand for 20 minutes to make the dough "baked" (water fully permeates the flour particles). If there is too much water, the dough is soft and easy to wrap, but it is easy to break when cooked; On the other hand, if there is little moisture and the surface is hard, it will be very troublesome to wrap the skin. Good taste generally requires the dough to be hard, and there is a saying that soft cakes are hard to jiaozi.
2. Leather making:
Rolling: Put the baked dough on the chopping board and knead it into a cylindrical strip with a diameter of 2-3 cm. Pull (or cut) the column into small pieces of about 1.5cm-jiaozi. Crush jiaozi with your hands. Then roll it with a rolling pin into a dumpling wrapper with a moderate diameter (4-7 cm), a thickness of about 0.5- 1 mm and a slightly thicker central part. When rolling skin, sprinkle some dry surfaces (floating surfaces) on the chopping board to prevent the board from sticking. Because it takes a long time to roll the dough, many handmade noodle restaurants now sell dumpling wrappers made by machines. Machine-made dumpling wrappers usually need to be rubbed with hands dipped in water.
Pinch: Rolling dumpling wrappers with a rolling pin seems to be a part of urban culture. In rural areas, most of them are pinched by hand. When kneading dough, first knead jiaozi into an oblate circle, and then knead with both hands and fingers while rotating. After kneading, the skin is bowl-shaped (while the rolled skin is flat), and there is less dry noodles, so it is easier to wrap it up. The disadvantage is that rubbing the skin takes more time than rolling it.