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05.08.2000

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dumplings for dummies a step-by step illustrated guide|  1 2 3 4 5 6
continued from page 3

Folding Method 1: Traditional
This method of encasing the filling in a pleated crescent is the "proper" method for folding  Chinese dumplings. It's not as tricky as it looks, and after the first few, you'll find you've settled into an easy rhythm and can fold and pleat without giving the technique a second thought. 







1 Hold the dumpling wrapper in one hand. If the wrapper seems a bit dry, or if you're using store-bought wrappers, dip your finger in a bowl of water and wet the circumference of the dough.

2 Drop a small portion of filling in the center of the wrapper. Hint: Itíll be much easier to fold if you have less filling Ė donít be overly generous with the filling.  A small spoonful will be plenty.

3 Fold the wrapper in half, keeping the filling tucked in and away from the edges. Pinch shut in the middle at the top (do not seal along the entire edge).

4 Pleat the top edge (side facing you), keeping the bottom edge (side facing away from you) flat, while you gently squeeze the wrapper shut. Continue pleating until the entire edge is sealed. Hint: I always pleat the right half first, starting from the middle and working my way to the side, then flip the dumpling and continue pleating the remainder. Remember that only one side of the dumpling will have pleats -- the other one should remain entirely flat. 


get wacky: less traditional methods

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