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Making dumplings at home may seem like an impossible chore. But the truth is, once you’ve perfected your folding (or wrapping skills) you’ve won the battle! Some dumpling folds are stretchier and also more moist, so they can easily be folded. While intricate folds may seem daunting, mastering the basics can elevate your dumpling game to new heights.
Some practical heights can always help, such as if you are new to dumpling-making, opt for less filling and simpler folds and avoid crimping or pleating. The top knot fold is the easiest to do but it may just come apart. So, it’s best to fold and seal your dumplings with semi-moistened base wrappers, whether homemade or store-bought. Here are the easiest dumpling folds for beginners which you can easily master.
Half-Moon Fold
The Half-Moon fold is perhaps the most classic and straightforward technique for dumpling folding. Begin by placing a spoonful of filling in the centre of the wrapper. Fold the wrapper in half, forming a half-moon shape, and press the edges firmly to seal. Ensure that there are no air pockets trapped inside. You can leave the edges as they are for a rustic look or crimp them with a fork for a decorative finish. The Half-Moon fold is perfect for beginners and works well with various types of fillings.
Hack to bookmark: Start with damp hands which make it easier to fold dumplings. If you want to crimp the edges, apply some water on them with a brush
Pleated Crescent Fold
The Pleated Crescent fold adds a touch of elegance to your dumplings, making them visually appealing and ensuring a secure seal. Start by placing the filling in the centre of the wrapper. Fold the wrapper in half, pressing the edges together to seal one side. Then, starting from one end, create small pleats along the sealed edge, folding them towards the centre and pressing firmly to adhere. Continue pleating until you reach the other end, forming a crescent shape. This technique requires a bit of practice but yields beautifully pleated dumplings that are sure to impress.
Hack to bookmark: Use a fork for the pleats. Using a fork, press down along the sealed edge of the dumpling, creating pleats. Start from one end and work your way to the other, pressing the fork firmly into the edge to create defined pleats.
Seal and Twist Fold
The Seal and Twist fold is a fun and playful technique that adds a unique twist to your dumplings. Begin by placing the filling in the centre of the wrapper. Fold the wrapper in half and press the edges together to seal. Next, starting from one end, twist and fold the sealed edge, creating a rope-like border along the dumpling's edge. Continue twisting and folding until you reach the other end, then pinch to seal. The Seal and Twist fold not only adds visual interest but also ensures a tight seal, keeping the filling intact during cooking.
Hack to bookmark: Place a small bowl of water nearby. Gradually work your way around the edge, twisting small sections and pinching them securely as you go. This method allows for more control and precision and using water to seal the edges makes it easier to achieve a uniform twist.
Triangle Fold
The Triangle fold is a simple yet effective technique that results in neatly shaped dumplings with minimal effort. Place a spoonful of filling in the centre of the wrapper. Fold the wrapper in half diagonally, forming a triangle shape, and press the edges firmly to seal. Ensure that the filling is evenly distributed and there are no air pockets trapped inside. The Triangle fold is perfect for pan-frying or boiling dumplings and is ideal for those seeking a fuss-free folding method.
Hack to bookmark: Try folding diagonally. Fold one corner of the triangle wrapper over the filling to meet the opposite corner, creating a triangle shape. Before sealing the edges completely, gently press down on the filling to remove any air pockets.
Envelope Fold
The Envelope fold is a versatile technique that allows for creative experimentation with dumpling shapes and sizes. Begin by placing the filling in the centre of the wrapper. Fold one corner of the wrapper towards the centre, followed by the opposite corner, overlapping slightly to create an envelope-like shape. Press the edges firmly to seal, ensuring that the filling is securely enclosed.
Hack to bookmark: The Envelope fold provides ample room for filling and you can use it to make larger, heartier dumplings. Try limiting the use of too many water chestnuts or cabbages.
Pleated Round Fold
The Pleated Round fold is a traditional technique commonly used for making potstickers and gyoza. Place a spoonful of filling in the centre of the wrapper. Wet the edges of the wrapper with water to help create a tight seal. Starting from one end, pinch and pleat the wrapper, folding it towards the centre and pressing firmly to adhere. Continue pleating until you reach the other end, forming a semi-circular shape with pleats along the edge.
Hacks to bookmark: You can try re-touch the pleats with water 2-3 times before you steam them, so they retain their shape
Open-Faced Fold
The Open-Faced fold is a minimalist technique that allows the filling to peek through, showcasing its colours and textures. Place a spoonful of filling in the centre of the wrapper, leaving ample space around the edges. Fold the wrapper in half, leaving the top portion open, and press the edges together to seal the bottom half. This technique works well for delicate fillings that deserve to be showcased, such as seafood or vegetable-based fillings.
Hack to bookmark: If you want to season it with sesame or a chilli glaze do it after you steam it, so it doesn’t mess with the taste
