How to draw dumplings in handwritten newspaper

The method of drawing dumplings in a handwritten newspaper is as follows:

1. First, write the slogan "Delicious Dumplings" at the top.

2. Then draw a chef in the middle.

3. Then draw writing boxes and food decorations on the left and right sides.

4. Finally, paint all the painted elements with the corresponding colors.

Characteristics of dumplings:

1. There is stuffing in the dumplings. The filling is similar to the filling of steamed buns, and can be fish, vegetables, sugar filling, etc. This is different from wontons, which generally do not use sugar filling.

2. Dumpling wrappers are usually made of flour mixed with other grain flours, while wonton wrappers mostly use only flour or very little soybean flour. In the "Eight Notes of Zunsheng, Volume 13, Notes on Drinking, Food and Taking Food" written by Gao Lian of the Ming Dynasty, the Shuimingjiao method uses flour and bean flour, and the wonton mainly uses flour. In Volume 1 of Yuanhu Sihui's "Yinshan Zhengyao", crystal jiaoer uses soybean flour to make the skin, while Pilijiaoer and Shiluojiaoer use flour to make the skin.

3. The dumplings should be closed tightly after filling. This is the same as wontons. Volume 2 of "Zhuyu Shanfang Zabu" written by Song Xu of the Ming Dynasty points out that wontons should be thinly cut into small square slices, filled with stuffing, folded diagonally into a pocket, pressed against the tip and sealed, and if there are exposed edges, cut them neatly. Fang Xiaopian said this The shape is very similar to the current wonton wrappers. In addition, the soup corners should be filled with fillings and the edges should be sealed tightly, and the puff pastry corners should be sealed with their edges.

4. There are various cooking methods for dumplings, including boiling, steaming, frying, baking, etc. The only way to make wontons is to boil them. The bottom volume of Song Xu's "Zhuyu Shanfang Zabu" of the Ming Dynasty lists three methods of boiling, frying and steaming dumplings; at the same time, it also introduces two methods of making wontons: one is boiling, and the other is boiling and then adding oil. Moisten and then steam. This may be the method of cooking wontons in the Ming Dynasty, but the main method was boiling.