I’ve said this so many times in cooking classes and I’m typing it out right here: When folding up Asian dumplings, start out simple and work your way up. The number one goal at the beginning is to get the darn wrapper closed! Concentrate on that and then hone the aesthetics as your progress.
You’ll find that fresh, homemade wrappers yield to your touch and manipulation much easier than store-bought wrappers, which tend to be dry side and require moistening with water. The shapes that I demonstrate in this video produce with CHOW.com are for the most basic shapes. The idea is that you start with a half moon then you can make a pea pod and a big hug. They latter two shapes build upon the half moon. They are merely baby steps on your journey toward becoming a dumpling master!
These instructions are meant to go along with the text on pages 26 and 27 of the Asian Dumplings cookbook. Also check out the general tips for shaping dumplings on page 28. Even though these dumplings were formed from wrappers that I had just rolled out by hand, you can apply these techniques to purchased wrappers.
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