Folding is the part of the dumpling-making process that takes the most practice. In fact, in many parts of the world, it’s an art form. At the cult Taiwanese restaurant chain Din Tai Fung, famous for its xiao long bao dumpling (soup dumplings), every morsel is made with surgical precision: Each piece of dough weighs 5 grams and is filled with 16 grams of filling, and each finished dumpling must have at least 18 delicate folds twirled to a close at the top. Luckily, at home we can be less precise.
There are many ways to fold a dumpling, and while some are incredibly intricate and can take years of practice to master, simple techniques can also produce attractive homemade dumplings. If you are new to dumpling-making, start with less filling and the simpler folds and, as you advance, gradually increase both the amount of filling and the intricacy of the folds.
Crimping or pleating dumplings takes practice and perseverance. Folding is personal, and you have to find the rhythm which feels right to you. Sometimes it might be more comfortable to pleat with your non-dominant hand, or perhaps you want to pleat the side of the dumpling furthest away from you (rather than closest, which is what I prefer). I encourage you to try it all and find the method which feels most comfortable to you. Also, I recommend consulting videos online for pleating tutorials; these have been hugely helpful for me when learning new folding techniques. And something that I always remind dumpling beginners: The pleats are mostly aesthetics, so even if they don’t look amazing, the dumplings will still taste delicious.
Here are seven different folds, ranging from beginner to more advanced, that will give you a logical path to developing your dumpling-folding techniques. Apart from the gok jai pleat, which I learned as a child, these are the folds I practiced most on my own dumpling-making journey. Remember to try them out to see what feels most comfortable to you.
The following folds are for round wrappers, unless otherwise specified. As a rule, store-bought wrappers need to be moistened around the edges with water, while homemade wrappers have enough innate moisture that they can be sealed without additional water (the exception being if they have been dusted with lots of flour. In that case, it may be necessary to dab with water to get them to seal).
Entry-level:
The Half-Moon
This is the simplest fold but produces a very nice dumpling. Place the filling in the middle of the wrapper, fold over and seal. Done! If you are planning on cooking them like a potsticker, press the bottom onto a flat surface to form a flat “seat” so they can sit upright.
Silver Ingot
