Earlier this year, Mike Miller requested that I put up a video on this nifty technique for gussying up a turnover-like dumplings. He has been a diligent dumpling maker and reminded me in his comment on the pleated crescent video that I owed him this one. I promised Mike and now am delivering.
You’ll find this advance shaping technique referred to in the following Asian Dumplings cookbook recipes: Mongolian meat and caraway pockets (p. 50), baked Filipino empanadas (p. 111), Southeast Asian curry puffs (p. 125), and my childhood favorite -- Vietnamese shrimp, pork, and jicama turnovers (banh quai vac chien, p. 118). Aside from using the technique for dumplings, you can certainly put a rope edge on a pie crust. Enjoy and practice lots. Eat your way to perfection.







Very nice.. Great job Andrea..
Posted by: ask a doctor | 03/01/2010 at 07:59 AM
Hmm... I do mine from the opposite end (moving backward). Ultimately, it achieved the same result. Great video, A.
Posted by: Tuty @Scentofspice | 03/01/2010 at 04:56 PM
Thank you. Didn't know it was that simple!
Posted by: Mike Miller | 03/05/2010 at 09:20 AM
Hi Andrea, thank you for the helpful video. I think in the future, it might actually be more helpful to film the video from your perspective, instead of from the perspective of someone sitting across from you. It is easier to mimic hand motions when what you see on the video looks like what you see in front of you.
As far as how to do that? I don't know, but there has to be a way!
Posted by: JL | 03/07/2010 at 02:12 PM
Hi Andrea. Thank you for your helpful video. I know your website through the your cookbook that I borrow from library and I love it. Your book and your video help me a lot, understand what kinds of flour should be used to.
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