Mastering the Art of Folding Dumplings ~ Three Folding Methods

It is fabled that the origin of the Chinese dumpling began during the Eastern Han Dynasty, around 215 A.D. with a man named Zhang Zongiing who was known as the "Medicine Saint." One day Zhang Zongiing noticed that many people suffered from frostbite of the ears. He had gone home and wrapped mutton, medicinal herbs to warm the body and chili in a dough skin. He folded these first dumplings in the shape of an ear, boiled them in water and gave them to the poor. All of the ingredients in his dumplings helped warm the body and promote blood flow, which thawed the peoples frostbitten ears. The dumplings were so well received, not just for their medicinal and healing properties, but also because they tasted delicious. Originally known as "Jiao'er", over time they became known as Jiaozi. The Chinese culture celebrates these tender little bundles with love and they have since become symbolic of home and warmth.

Just like dumpling fillings, there are endless possibilities of folding Chinese dumplings. As a beginner learning a new art form, the simplest folds to master first are the Triangle, the Crescent and when you are ready, the Pleated. Once you have become skilled in those, there is a whole world of dumpling folds to explore. You may want to investigate everything from the classic Wonton fold to the swirled, pleated fold of the plump Xiao Long Bao, or Shanghai Soupy Dumpling.

Triangle Fold

This method of dumpling wrapping is called the Triangle Fold and is probably the simplest technique to master before you move on to more complex folds. I still like to use this method when I am making soup with wontons.

Photo Courtesy of Epicurious

Assembling Dumplings using the Triangle Fold:

Step 1: Place a dumpling wrapper in the palm of your hand. Dip a finger from your free hand into the water and run your finger around the edges of the wrapper to moisten. Spoon a teaspoonful of the filling in the center of the wrapper. Fold the bottom of the wrapper up to form a taco shape and start pinching one end of the wrapper to seal, heading towards the middle.

Step 2: When you’re about a third of the way towards the middle, use your index finger to push the middle of the opposite side of the wrapper all the way to the center until it meets in the triangle shape.

Step 3:  Using your thumb, middle, and index fingers, pinch the seams of your triangle dumpling to make sure it's sealed. Place the dumpling on your sheet pan.


Step 4: Repeat until all of the wrappers are filled.

Photo Courtesy of Epicurious

Crescent Fold

The Crescent fold method is not as complicated as one may believe. With a little patience and practice, you will have this one mastered in no time at all. The most important thing to remember when folding any dumpling, is to make sure the edges are sealed well. Water works as your glue and a little goes a long way. This fold is perfect for making panfried dumplings, potstickers

Photo Courtesy of Epicurious

Assembling Dumplings using the Crescent Fold:


Step 1:  Fold your wrapper over in the taco formation like you did before with the triangle shape. This time, using your thumb, index and middle fingers and make a “W” shape at one end of the dumpling. Press the “W” together to seal, adding a few drops of water if it is not sticking together.


Step 2:  Starting at the "W", pinch the top of the dumpling skin together until you reach the halfway point at the top of the dumpling.


Step 3: Turning the dumpling around if needed, make the "W" on the other side and pinch to seal it.


Step 4:  Repeat by pinching along the edge until you reach the top of the dumpling and it is completely sealed.

Photo Courtesy of Epicurious

Dumpling Mold

For those so inclined, there is an inexpensive little gadget readily available on Amazon.com, Bed, Bath and Beyond and other locations, called a Dumpling Mold. This handy little gadget costs under $10 and takes most of the manual labor out of making dumplings. So, if you feel that you might want support to make those perfectly shaped dumplings, have little time to prepare your dumplings for a crowd or are a gadget collector like me, this is perfect for you. Personally, I do use it occasionally and it works great. The dumpling mold may  just not necessarily hold as much filling as a hand folded dumpling would.



Pleated Fold

Perhaps thought of as the most complex of the three folding methods, once you get the hang of making a pleat, you can make this dumpling like a pro. Like the pleats in a chef's hat, called a toque in French, with each pleat you make, the more experience it represents in mastering the Pleated Fold of a Chinese dumpling. 

Assembling Dumplings using the Pleated Fold:

Step 1:   Starting out with about a teaspoonful of filling, place it in the center of your wrapper. Dip your finger in water and rub the wrapper, all the way around the outside edge to make sure the dumpling is properly sealed later on.

STEP ONE

Step 2: Fold the dumpling wrapper over in the taco form and lightly pinch the two sides of the wrapper together at the center of the dumpling seam.

STEP TWO

Step 3: While holding your thumb and index finger against the seam you just pinched, use the index and middle fingers of your other hand to fold a small portion of the top dumpling skin towards the center seam. This is your first pleat. It is important to understand that you will only be making the pleat on one side of the dumpling wrapper and the other side should be smooth.

STEP THREE

Step 4: Continue making small pleats on one side of the dumpling, working away from the center seam, until you have three pleats, evenly spaced on one half of the dumpling. Moisten the dumpling wrapper if you are having a problem getting the pleats to stick.

STEP FOUR

Step 5: To pleat the rest of the dumpling, you can switch hands and hold the center seam with your other hand. Using your free hand now, pleat the rest of the top dumpling wrapper against itself. Don't worry if some of the filling squishes out, just push it gently back in the dumpling.





STEP FIVE






Step 6: Once you've finished making all six pleats, you'll want to moisten the seam with water and gently pinch down to make sure all of the pleats are secure during the cooking process.

STEP SIX

Congratulations! You have now mastered the art of the Pleated Fold and can make perfect little morsels of goodness.

PERFECT PLEATED DUMPLINGS

WITH GRATITUDE, ALL PHOTOS  IN THIS ARTICLE COURTESY OF EPICURIOUS AND TAKEN BY CHELSEA KYLE