How to Fold a Chinese Dumpling: 4 Techniques

Preparing the dumpling for folding:

1. Start by dipping your finger in a bit of fresh water and moisten the outer edges of half the dumpling wrapper (in a semi-circle).
2. Place a tablespoon of filling in the middle.

Technique 1: The Half Moon

1. Fold the wrapper in half. Thoroughly press the edges together so you get an airtight seal. (Because there are no pleats in this dumpling, it is especially important to ensure that they are tightly sealed so they don't come apart during cooking. Make sure your wrappers are under a damp towel and don't dry out. Dried out dumpling wrappers are difficult to seal!)
2. Use the palm of your hand to flatten the bottom of the dumpling, so it sits upright.

Technique 2: The 2-Pleat

1. Fold the dumpling wrapper in half, pinching it together at the meeting point at the top. Take the side of the wrapper facing away from you, and fold one side of it in towards the middle. Do the same on the other side. Finally, press and seal to make sure it's airtight.

Technique 3: The One-Directional Pleat

1. Start by pinching the dumpling wrapper together at one of the bottom corners. (Left or right doesn't matter, just do what feels natural.)
2. Take the side of the dumpling wrapper facing away from you, and pleat it towards the corner you've already sealed. Continue pleating in that direction.
3. When you've reached the other end, seal the dumpling completely, making sure that it is airtight. You may need some additional water to ensure that the pleats stay closed.

Technique 4: The Bi-Directional Pleat

1. Start by folding the dumpling in half and pinching the wrapper together at the meeting point at the top.
2. On each side of the dumpling, make two pleats starting with the inside (closest to the middle). Then make another two pleats on the outer corners of the dumpling, again towards the middle.
3. Make sure that all seams are sealed.