Jiaozi is a common staple food in the north, and jiaozi is not difficult to make, so what are the simple and quick ways to package jiaozi?

Take out a dumpling wrapper (square) and put it on the table. Check whether it is damaged. If it is broken, throw it away, or it will be scattered when cooked. Put the pork stuffing in the middle of the dumpling skin, and be careful not to put too much. Otherwise, it will spread out as soon as it enters the pot. Roll up the dumpling skin slowly, and roll a few more layers, which is guaranteed. Note: Leave a gap on it, make it into lace, roll it into "bedding", and then fold the two ends in half to make it into an "ingot" shape. Touch your finger with some water, and stick the two corners folded in half just now, and jiaozi will be wrapped.

Or first fold the dumpling skin with stuffing in half and pinch it at the thumb and edge. Pull the tips on both sides, overlap them back and forth, dip them in some water, and press them to make them close. With both hands, the thumb and forefinger hold jiaozi slightly (the middle finger holds the bottom of jiaozi), and the forefinger fits the hollowed-out part of the dumpling skin from outside to inside. This method can pack a lot less stuffing, but it's really much faster.

Learn how to pinch jiaozi.

Jiaozi has to learn how to pinch. Some people always pinch it loosely, so what are the pinching methods of Bao jiaozi?

Sunflower jiaozi: Put the meat stuffing on one dumpling wrapper and the other dumpling wrapper on the meat stuffing. Then pinch the edges of two dumpling skins, pinch the lace inward along a corner, and form a sunflower jiaozi after a circle.

Fish jiaozi: Take out a dumpling wrapper, put the meat on it, fold it in half and pinch it in the middle. Pinch the dumpling skin on both sides from right to left, and then flatten it after pinching it on the leftmost side.

Bobo jiaozi: Take a dumpling wrapper in the palm of your hand, put a proper amount of stuffing in it, fold it in half and seal it into a semicircle. Pinch your index finger slightly in front of your thumb, hold the edge of jiaozi, push it forward slightly, and let it go straight to the top of the right end. A Bobo jiaozi is ready.

Simple wrapping method of round skin jiaozi

Jiaozi with round skin is a common dumpling skin, and the wrapping method is not difficult, so what is the simple wrapping method of jiaozi with round skin?

Usually there are no wrinkles, and it is better to use thin skin and big stuffing. Bend your hand into a nest, put in the stuffing, fold it into a semicircle, firmly grasp the middle, seal it from both sides to the middle, press one side with your thumb and forefinger, and squeeze it slightly to the middle to expand into a wooden fish shape.

Also, put a dumpling skin in your palm, put in a proper amount of stuffing, fold the dumpling skin in half and fold it inward on both sides, hold the folded edge and hold the folded mouth on both sides. Pinch the upper right corner with the thumb of your right hand, thin it, press the thinned top down, and keep pressing it down to form a distorted edge pattern until the left end, and a jiaozi in the shape of a clam appears.

Or make a fist with your left hand, and your thumb and forefinger naturally extend. Take a dumpling wrapper and put it into the stuffing. Fold the wrapper in half, with one side folded inward by about 1-2CM, then fold it inward by 1-2CM after pinching, then repeatedly pinch it to the other side, and finally pinch the tail slightly upward when closing.

How to make jiaozi look good?

Jiaozi knows that packaging is one thing, and looking good is another. You need to learn how to wrap jiaozi.

Make a fist with your left hand, and your thumb and forefinger will stretch out naturally. Take a dumpling skin and put it into the stuffing, pinch the right corner, gently push out the endothelium with your right thumb, fold the skin with your index finger and pinch it with your right thumb. Repeat the above steps for the left jiaozi edge, and firmly pinch the seals at both ends. This wrapping method will make jiaozi look like a crescent moon, which looks very beautiful.

Or take a dumpling skin and put it in the palm of your hand, add a proper amount of meat stuffing, and knead the dumpling skin into a square with four empty corners and a square corner stuck in the middle. The square can be dipped in a little water with your fingers. Add the hot and soft chopped spinach, stir-fry the broken egg skin, put the soft chopped mushroom powder and barbecued pork powder into four small mouths respectively, steam in the pot for about 8 minutes, and take it 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. Although this method is more complicated, it looks much better.