其实包子有很多种不同的包法和捏法，但很多人都不会，今天就教大家怎样包出好看又好吃的包子，即使是厨房小白，学了这三种包子的包法，也能包出让大厨佩服的包子咯~

In fact, there are many different ways to make steamed buns, but many people don't know how to make them. Today I'll teach you how to make them beautiful and delicious. Even if kitchen Xiaobai learns these three ways, he can make them that the chef admires~

菊 花 包 子

Steamed buns with chrysanthemum

这种包法是常见的一种，其实学会了就很简单哦~

This package method is a common one, in fact, learned very simple Oh~

步骤 ：

Steps:

1、面皮放在左手上， 肉馅放在面皮的中间，手心稍稍向下弯，先用右手的食指和母指把面皮捏起来。

1. Put the dough on the left hand, and the meat stuffing in the middle of the dough. Bend the palm down slightly. First, pinch the dough with the index finger and mother finger of the right hand.

2、用左手的食指把旁边的面皮推向右手食指的位置，形成一个褶子的形状。松开右手的食指，把褶子和提起的面皮捏在一起。形成一个褶子。

2. Use the index finger of the left hand to push the dough to the position of the index finger of the right hand to form a fold shape. Loosen the index finger of the right hand and pinch the fold together with the raised dough. Form a fold.

3、接着用左手的食指把旁边的面皮推向右手食指的位置并捏紧，形成第 二个褶子。

3. Then use the left index finger to push the side of the dough to the right index finger and pinch tightly to form a second fold.

4、如此类推下去。

4. And so on.

5、捏完后一个褶。

5. After kneading a pleat.

6、把收口捏紧后轻轻扭一下。

6. Pinch and twist the neckline.

7、一个包子就做好了。

7. A steamed bun is ready.

麦 穗 包 子

Steamed buns with wheat ears

麦穗包，有的地方也叫柳叶包、枫叶包，因其外形漂亮，备受大家喜欢。

Wheat ear bag, also called willow leaf bag and maple leaf bag in some places, is popular because of its beautiful appearance.

步骤：

Steps:

1、擀好面皮放在左手上，放馅料压实~

1. Roll out the dough and put it on your left hand. Put the stuffing and compact it~

2、右手食指和拇指放在离我们身体较近的一端，然后同时向里用力捏紧，完成包子中间的褶~

2. Put the right index finger and thumb at the end close to our body, and then squeeze them in at the same time to complete the pleat in the middle of the bun~

3、 然后右手食指放在图中的位置，向里收紧捏牢，捏好右边一个褶~

3. Then put the right index finger in the position in the picture, tighten it inward, and pinch a fold on the right~

4、右手拇指放在图中位置，向里收紧，完成左边的一个褶~

4. Place your right thumb in the position shown in the picture and tighten it inward to complete a pleat on the left~

5、重复第3步，完成右边第 二个褶；再重复第4步，完成左边第 二个褶。就这样，右边一个、左边一个，直到包子末端，将其捏牢即可~

5. Repeat step 3 to complete the second fold on the right; Repeat step 4 to complete the second fold on the left. In this way, the right one, the left one, until the end of the bun, it can be pinched firmly~

6、一个漂亮的麦穗包就捏好了~

6. A beautiful wheat bag will be ready~

7、放在案板上堆一堆，整理一下，就更好了~

7. Put it on the chopping board, pile it up and sort it out~

8、来张包子君的合影~

8. Take a group photo of baozijun~

小贴士：

Tips:

1、褶子尽量捏的密一些，这样包子的花纹好看

1. Try to squeeze the pleats as tightly as possible, so that the pattern of the steamed buns looks good

2、多多练习，就会越来越好

2. Practice more, and you'll get better and better
                            

月 牙 包 子

Crescent buns

形状弯弯像月牙儿，包法其实有点像饺子。

The shape is curved like the crescent moon, and the wrapping method is actually a bit like dumplings.

步骤：

Steps:

1、取一张包子皮放入适量馅料。

1. Take a piece of steamed stuffed bun and put in the right amount of stuffing.

2、先把包子皮外侧的3/4捏成褶子。

2. First, fold the outer 3 / 4 of the bun skin.

3、然后再把内侧剩下的1/4与外侧捏合起来即成。

3. Then knead the remaining quarter of the inside and the outside together.

面剂子的做法

Practice of flour preparation

1、反复揉合发好的面团，以排出面团里面的空气。

1. Knead the dough repeatedly to remove the air from the dough.

2、或拿着面团用力往案板上摔，也可排出面团里面的空气。

2. Or take the dough force to the chopping board, also can exhaust the air inside the dough.

3、面团里面的空气排净的表现：把面团切开，切面处没有明显的气泡。

3. The performance of clearing the air in the dough: cut the dough, and there are no obvious bubbles in the section.

4、把面团搓成圆柱形的长圆面条。

4. Roll the dough into a long round cylindrical noodle.

5、长圆面条割成大小相等的面剂子。

5. The long round noodles are cut into noodles of equal size.

6、面剂子切面处应没有明显气泡，如果发现气泡，应重复揉面团的步骤。

6. There should be no obvious bubbles on the cut surface of the dough. If bubbles are found, the steps of kneading dough should be repeated.

擀包子的面皮（包子的面皮只需擀边缘，用擀面杖绕着面皮的边缘尽可能擀薄。但注意面皮太薄包的时候容易扯破面皮，面皮太厚，包子封口处会出现厚厚的面疙瘩，口感不好）。

Roll the dough of steamed buns (the dough of steamed buns only needs to be rolled on the edge, and the rolling pin is used to roll as thin as possible around the edge of the dough. But pay attention to the fact that the dough is too thin and easy to tear when wrapping. If the dough is too thick, there will be thick lumps at the seal of the bun, and the taste is not good).

1、把干面粉洒在案板上。

1. Sprinkle the dry flour on the chopping board.

2、面剂子切面朝上放在案板上，把面剂子旋转捏紧成圆形。

2. Put the dough on the chopping board with the cut side up, rotate and pinch the dough into a circle.

3、掌心往下用力压扁面剂子。

3. Press down the palm of your hand to flatten the dough.

4、把面剂子压成扁圆形。

4. Press the dough into a flat circle.

5、一边左手捏紧面剂子的边缘并不停旋转面剂子，一边右手用擀面杖擀面剂子。

5. On the one hand, he pinched the edge of the dough and kept rotating the dough. On the other hand, he rolled the dough with a rolling pin.

6、把面剂子擀成边薄中间厚的圆面皮（100how提示：面皮边缘不能太薄）。

6. Roll the dough into a round skin with thin edge and thick middle (100how tip: the edge of the skin should not be too thin).

包子馅料：

Stuffing of steamed stuffed bun:

材料准备：1/4个的洋葱洗净，切小丁。香菇黑木耳泡发后洗净，切小丁。热锅热油，加洋葱爆香，加香菇丁黑木耳丁，炒出香味。 怎么捏包子：包子馅料调制

Material preparation: wash 1 / 4 onion and dice. Soak mushrooms and Auricularia auricula, wash and dice. Heat the oil in a hot pan, add onion and saute until fragrant. Add diced mushroom and black wood ear. Stir fry until fragrant. How to make steamed buns: how to make stuffing

1、五花肉洗净剁成末，加葱花、生姜末剁均匀，加花椒粉、五香粉、盐和酱油，再剁均匀成肉馅。

1. Wash the pork and chop it into minced meat. Add chopped green onion and ginger. Add pepper powder, five spice powder, salt and soy sauce. Then chop it into minced meat.

2、肉馅中加入炒过的洋葱香菇黑木耳丁。

2. Add fried diced onion, mushroom and black fungus to the meat.

3、洋葱香菇黑木耳丁和肉馅顺时针方向不停搅拌至均匀混合肉馅。

3. Stir onion, mushroom, black fungus and minced meat clockwise until the minced meat is well mixed.

4、热锅热油，加3～5粒花椒炸成花椒油。

4. Heat the oil in a hot pan, add 3-5 pieces of Zanthoxylum bungeanum and fry them into Zanthoxylum bungeanum oil.

5、把花椒油倒入混合肉馅上。

5. Pour the pepper oil into the meat mixture.

6、把混合肉馅顺时针方向不停搅拌至均匀。

6. Stir the meat mixture clockwise until smooth.

包子的手法（包包尽量让褶子在上部大约2/3处，褶皱沿同一方向倾斜，包子褶子才会多，蒸熟后褶子不变形）。

The technique of steamed buns (try to make the folds at about 2 / 3 of the upper part of the bag, and the folds incline in the same direction, so that there will be more folds in the steamed buns, and the folds will not deform after steaming).

捏包子方法一

The first method of making steamed buns

1、左手掌托着面皮。

1. The left palm holds the dough.

2、馅料放在面皮中 央。

2. Place the filling in the center of the dough.

3、右手大拇指和食指捏合面皮边缘略向上倾斜提起。

3. Knead the thumb and index finger of the right hand and lift the edge of the face upward slightly.

4、提示：第 一个褶皱完成。

4. Tip: the first fold is complete.

5、保持右手姿势，左手食指推动面皮边缘往右手食指的方向汇合，左右手的食指配合完成第 二个褶皱。

5. Keeping the right hand posture, the left index finger pushes the edge of the dough to join the right index finger, and the left and right index fingers cooperate to complete the second fold.

6、右手大拇指保持不动，右手食指移动到第 二个褶皱的外围，右手食指和大拇指把两个褶皱的边端捏合在一起。

6. The thumb of the right hand remains still, the index finger of the right hand moves to the periphery of the second fold, and the index finger and thumb of the right hand knead the edges of the two folds together.

7、右手保持不动，左手食指推动面皮边缘往右手食指的方向汇合，左右手的食指配合完成第三个褶皱。

7. The right hand keeps still, the left index finger pushes the edge of the dough to join the right index finger, and the left and right index fingers cooperate to complete the third fold.

8、右手大拇指保持不动，右手食指移动到第三个褶皱的外围，右手食指和大拇指把三个褶皱的边端捏合在一起。

8. The right thumb remains motionless, the right index finger moves to the periphery of the third fold, and the right index finger and thumb knead the edges of the three folds together.

9、重复步骤5～8，把面皮圆周的2/3处捏合完成。

9. Repeat steps 5-8 to knead 2 / 3 of the circumference of the dough.

10、左手大拇指把肉馅往褶皱包围圈按压。

10. With the left thumb, press the stuffing into the fold.

11、重复步骤5～8，捏合面皮的后一个褶皱。

11. Repeat steps 5-8 to knead the next fold of the dough.

12、把所有褶皱边端捏合在一起成菊花状。

12. Knead the edges of all the folds together to form a chrysanthemum shape.

13、包子放在案板上，右手食指向下微压包子封口处使平整。

13. Put the steamed bun on the chopping board, and press the seal of the steamed bun down slightly with the index finger of the right hand to make it flat.

14、两手掌相向围住包子前后来回移动，使变圆滑。

14. The two palms move back and forth around the bun to make it smooth.

15、包好的包子。

15. Wrapped buns.

捏包子方法二

The second method of making steamed buns

提示：步骤1-11同捏包子方法一。

Tips: steps 1-11 are the same as the first method of kneading steamed buns.

12、把所有褶皱边端完全捏紧缝合在一起成奶嘴状。

12. All the edges of the folds are completely pinched and stitched together to form a nipple.

13、包子放在案板上，两手掌相向围住包子前后来回移动，使变圆滑。

13. Put the steamed stuffed bun on the chopping board and move it back and forth with two palms facing each other to make it smooth.

14、包好的包子。

14. Wrapped buns.