What you’ll learn:

• How to fold Chinese dumplings like a pro
• The importance of pushing extra air out of dumplings
• How to properly cook Chinese dumplings

My mom is a Chinese dumpling wrapping queen. She can mix up a batch of filling ingredients and fold them into perfect, little half-moon dumplings faster than the time it takes me to set the table. Mom will usually sit at the breakfast table facing the television and while watching her favorite Chinese soap opera, she’ll be pleating those suckers without once looking down. The problem is that during emotional moments of the dramatic soap, her dumplings would look, well, sad. So, the lesson is, watch happy shows, get happy, fat dumplings!

There’s a brand new book out written by my friend Andrea Nguyen and it’s called  Asian Dumplings. With full color photos, step-by-step illustrations on how to wrap over 75 Asian dumplings from samosas to spring rolls, it’s definitely a book I’d recommend. I’ve adapted her Chinese Boiled Pork Dumplings Recipe for you to try. The folding technique is simple enough for you master while watching a light-hearted, happy show on TV.

How to Fold Chinese Dumplings

Step 1: Place about a tablespoon of filling in the middle of the wrapper. Dip your finger in the cornstarch slurry and paint the top half’s edge. If you put too much slurry on the wrapper, it will get soggy and make it difficult to fold. So just the top half– along the edge.

Step 2: Bring the bottom edge up to meet the top.

Step 3: Pinch the center.

Step 4: Now pinch the rest of the edges together – use the meaty part of your thumb to really pinch and seal good, while pushing any extra air out of the dumpling.

I go over the edge, pinching one more time, to ensure there are no holes. If you have a hole, dumpling filling will leak out.

There should be no air bubbles in the Chinese dumplings – the middle is all filling. Air bubbles will cause the dumpling to rupture when you boil them.

Step 5: Lay them flat out on a plate or baking sheet, keep them covered with a barely damp towel or plastic wrap. Try to give each dumpling space – so that they don’t stick to each other.  Cook the Chinese Dumplings (see recipe below) or cover and refrigerate if you are cooking same-day. Freeze as-is on the plate/baking sheet if saving for another day. Once frozen, you can gather them up and put them in a freezer bag.