You love dumplings… I love dumplings… life is just one big dumpling fest as far as I’m concerned! It’s crazy how good they taste and how easy they are to make, especially when you use store-bought wrappers. Fillings are never difficult so everything is rather straightforward EXCEPT, maybe, the folding part. You’ve asked me many times to show you exactly how to fold dumplings, so we’re going to do a bit of a dive into basic dumpling wrapping-folding sequences, right here, right now.
There are a few different types of dumplings and ways to fold (and wontons are a whole other story), but here are a few of my favourite ways to fold dumplings.
Why is the dumpling folding part so important?
If you’ve ever watched Asian cooks make dumplings, you’ll note they’re particular about the number of pleats, the proper sealing and the overall finished shape; in expert hands, every single dumpling looks perfectly identical. Which means they hold together during cooking and all take exactly the same amount of time to cook. The shapes can also be highly symbolic; the neat, pleated dumplings served during lunar new year, for example, signify prosperity for the year ahead due to their ‘ingot’-like shape.
It’s OK if yours aren’t all perfect; it takes practice. So no pressure if you’re not up to the delicate, 18-fold perfection that are xiao long bao (soup dumplings)! I’m still perfecting those too. And honestly, some of the trickier folds literally take years to get the hang of.
What to watch for when folding dumplings
So here’s the deal for success. Before you start to fold dumplings, have everything organised on a clean bench in front of you; your filling, your stacked wrappers, a small bowl of water and a baking paper-lined tray for your finished beauties. A clean towel for wiping your hands is handy, too.
Start by choosing a simple fold and don’t use too much filling; this makes your dumplings easier to manage and seal. Hold a wrapper in one hand, then use a finger of your other hand to lightly wet the rim; this helps it seal properly. Don’t go nuts with the water or the seal won’t stick. You might have to brush a bit of the surface flour off the wrapper first, as this can interfere with the seal too. From there, wrap and roll! If you’re up for making homemade dumplings wrappers (I have a recipe for that), they don’t usually need water to seal as they’re not as dry as store-bought.
Remember that in countries like China, making dumplings at home is a family affair so get everyone involved around the table; it’s so much fun. And if they’re not all ace folders, no worries. The finished dish will still taste amazing.
The half-moon fold
If you’re just starting out learning how to fold dumplings, this simple half moon shape is the easiest (and fastest!) shape to achieve. Place your filling in the middle of the wrapper (not too much!), then fold the wrapper in half to form a semi-circle. Lightly dampen the edges, then press to seal, ensuring you push out any air bubbles (otherwise your dumpling may burst).
From here, you can move on to pleated and other, more complex, folding techniques.
The triangle fold
Also quite easy! The filling goes in the middle, then you bring the wrapper toward the centre from three ‘sides’, sealing and creating three distinct, neat edges as you do.
The double-pleat fold
Pleated dumplings are a little tricker. And remember, everyone has a different way to hold and fold that feels comfortable to them; so choose your own path to folding dumpling perfection. For the double-pleat, make the half-moon shape but only initially seal in the centre. From there, you make a little pleat in the top layer of wrapper on either side of centre and seal the rest of the dumpling; the pleats should face the centre of the dumpling.
The four-pleat fold
OK, now this is getting a little trickier. But remember, this is actually the same process as the two pleat fold except, instead of making one pleat on either side, you’re making two. Again, the pleats should face the centre of the dumpling.
The one direction pleat
It’s worth perfecting this as dumplings sealed this way look so impressive! And with a little practice, you’ll soon be pleating like a pro. The dumpling starts as a half moon, but you seal by making a series of neat, even (no pressure!) pleats along the top edge of the wrapper. Starting from one end, pleat your way to the other end, pressing the pleats into the other side of the wrapper as you go. You’re aiming for five pleats. Off you go!
The bao fold
Feeling confident with folding dumplings now? This one’s for you! Look, it’s actually not that bad and, as with all of these techniques, it doesn’t matter if yours aren’t 100% perfect. This is the fold used for soup dumplings and it only works with homemade wrappers because store-bought ones are never big enough. You place the filling in the centre of the wrapper, then pleat neatly around the top in a full circle, finishing with a gentle twist to seal.
And that’s it! Your masterclass on how to fold dumplings, done.
