How to make big-bellied dumplings look good

Eating dumplings is an experience of enjoying delicious food. You cannot put too little meat in the dumplings, because there will be no meat taste and the festive flavor will be gone. But don't put too much meat in, otherwise the meat will overflow from the dumplings. The dumplings must be wrapped plumply and round to look good. The following article introduces the method of making big-bellied dumplings. The dumplings made are guaranteed to taste particularly delicious.

1. Big-bellied Dumplings

1. Fill the dumpling with stuffing, fold the dumpling wrapper in half and pinch it.

2. Place the stuffed "dumpling" between the thumb and index finger of your left or right hand.

3. Place your other hand on the dumpling, so that the dumpling is between the thumb and index finger of both hands.

4. Use both hands to squeeze together, and at the same time, push both hands down and inward. Just pinch it hard at the same time, so that the dumpling belly will be squeezed out.

   2. Wooden fish shape: no wrinkles, thin skin and large fillings are preferred. Bend your hands into a hollow shape, put the stuffing in, fold it in half to form a semicircle, pinch the middle firmly, and seal it from both sides to the middle. Press the edges with the thumbs and index fingers of both hands, and at the same time, squeeze lightly towards the middle so that the middle bulges into a wooden fish shape.

   3. Bobo dumplings: Take a piece of dumpling wrapper in the palm of your hand, put in appropriate amount of stuffing, fold the wrapper in half to seal it into a semicircle, pinch the edge of the dumpling with your index finger slightly in front of your thumb, and gently push the wrapper forward with your index finger to fold it. Repeat the folding and push it until you reach the top of the right end and let go. Now a Bobo dumpling is done.

   4. Clam dumplings: Take a piece of dumpling wrapper in the palm of your hand, put in appropriate amount of stuffing, fold the dumpling wrapper in half and fold both sides inward, pinch the folded edges firmly, and pinch the folded edges firmly, pinch the top right corner with your right thumb, pinch it thin, press the thinned top down, continue to press down to form a twisted edge pattern until the left end, and a clam-shaped dumpling will appear.

   5. Horse-hoof dumplings : put the filling on the dumpling skin; fold it into a semicircle, pinch the middle, seal the right half of the dumpling skin, and seal the left half of the dumpling skin in the same way. Seal the dumpling skin tightly, bend both ends of the dumpling towards the middle, pinch the edges of the dumplings together, and make the semicircle slightly upturned.

   6. Pot stickers: Wrap the fillings in the dumplings and just pinch the two ends together. This is a pot sticker.