Squeeze one end of jiaozi first, then push the dough with the left index finger, squeeze with the right index finger, push with one hand and knead with the other. Finally, when there is a little bit left, pinch the outer ring into a circle of pleats, and finally fold the small corners in half to finish the finishing.

This kind of wrapping method is somewhat similar to shrimp dumplings, and it looks particularly good when wrapped.