An easy-to-follow video tutorial on dumpling folding methods. 10 patterns covering all levels of skill. Extra tips to make your attempts to fold dumplings fail-proof.
Here comes the most fun part of my Ultimate Dumpling Guide: folding dumplings into beautiful patterns. Even if there aren’t any set rules, it’s great to try different folding techniques to make your dumplings special. In this post, I’m sharing 10 folding methods. Choose the pattern you prefer, or why not try all of them!
The most common look of a Chinese dumpling is ‘half-moon’ shape. So the simplest folding method is to place the filling in the middle of the wrapper, then fold over and seal. Voilà! It’s done. Before watching my tutorial video on 10 methods (inside the recipe card below), let me explain some of the basics of dumpling folding.
Seal well to avoid leaking
No matter what shape you are making, please make sure the dumpling is well sealed, especially if you are going to boil them in water. Otherwise, you would end up with broken wrappers and leaking filling. Not pleasant, is it?
Don’t overly flour the wrappers
In my post on homemade dumpling wrappers, I suggest you dust the dough with flour to avoid sticking. However, if you use excess flour over the wrappers, you would find it difficult to seal. So easy on the dusting and always make sure the less floured side of the wrapper is facing upwards when folding.
Start with a simple pattern and less filling
If you are new to dumpling assembly, start with the simple patterns. Try to place a little less filling on the wrapper. This will make your first attempts much easier. Gradually increase the amount of filling as you improve your skill.
Homemade wrappers work much better
With homemade wrappers, you can fold your dumplings any way you wish as they are moist, soft and stretchy. If you use shop-bought wrappers, you will have to wet the rim to make them sticky.
Since shop-bought ones are drier and stiffer, it’s quite difficult to stretch them. Therefore for more sophisticated patterns, eg. the one shown in the image above, they don’t do a good job.
Choose the pattern that suits your cooking methods
You can choose the pattern(s) that suits your cooking method. For example, if the dumplings are to be boiled, they are less likely to retain a perfect look after cooking.
So to save time, you could go for one of the simpler patterns. Whereas steaming or pan-frying wouldn’t affect the shape of the dumplings. So you could try some of the more intricate patterns instead.
Freeze dumplings if not used immediately
Homemade dumplings freeze very well. Right after they are assembled, lay them on a tray (dust with flour or line with parchment paper) to freeze. Then put them in an air-tight bag when totally frozen.
Follow the same cooking procedure (do not defrost). If using the steaming method, prolong the cooking time by 2 mins (Please find cooking instructions in my post “Cook dumplings in three ways”)
Learn more about dumplings
I hope you find my instructions easy to follow. If you are looking for more inspiration and dumpling recipes, check out these related posts:
Ten ways to fold dumplings
Ingredients
Instructions
- Please refer to the video tutorial below
Video
NOTES
- Homemade wrappers work much better
- Seal well to avoid leaking
- Don’t overly flour the wrappers
- Start with a simple pattern and less filling
NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.
Hi Wei! I’ve been following your cooking style lately. I don’t actually cook regularly. However, the past weeks, I’ve been getting engrossed with your work. And I have a question on making dumpling wrappers if I may. I followed your directions on making the wrapper. It was quite good, I suppose. My only problem is I think my dumpling wrappers are too thick that when I fry the dumplings, the wrap turns so crunchy. Do you think this is normal? When I boil them, though, it is fine. I just a have a problem when I fry them. I think they are too thick. My kids, said they are fine but I’m just not satisfied with them. Could I hear from you? Thanks.
When dumplings are fried, the bottom part which touches the oil is supposed to become crispy. I have a post on How To Cook Dumplings which includes details on the frying procedure. If the wrappers are too thick, they tend to have a rather chewy texture. Try roll them a little thinner next time if this is the case.
I guess I am missing it, but I don’t see where you show us, step-by-step how to fold each of the styles listed.
Hi Neo! The tutorial video is in the recipe card. If for whatever reason it doesn’t display on your screen, you can watch the video on my YouTube Channel.
Hi Wei
thanks for a clear explanation, it awesome!
does the shape of the dumpling suggests how to cook it?
I mean is there a specific folding method for steamed or cooked in soup?
TIA
My pleasure Noga! The shape of the dumplings doesn’t necessarily suggests how you should cook it. You’re free to choose what I like. However, some patterns are more suitable than the others for a particular cooking method. I’ve explained a little in the post under the subtitle “CHOOSE THE PATTERN THAT SUITS YOUR COOKING METHODS”. Have a read if you’re interested!
Waw its really awesome .it looks so great and i would really try it today
Happy folding Jyoti!
I’ve been enjoying learning how to dumplings while working from home and your recipes and tutorials have been invaluable – thank you so much! Each time I make them, I get better and better… maybe one day I’ll be able to do method 10 (not quite today, though!) It’s great looking through your recipes and finding something new and interesting to make, including cong you bing and baozi. Mapo tofu is up next. It’s one of the best Chinese food sites I have found.
Thank you Frankie for letting me know you find my recipes helpful. Have a great time exploring Chinese cooking!
The video on ways to fold dumplings was so simple and easy, thank you!
My pleasure Dalreen!
This is so beautiful! Can you tell us the names of each of the methods – I am so eager to try this 🙂
Most of these dumpling shapes don’t really have official names. People usually call the second one “ingot”, and the third one “willow leaf” or “wheat pattern”.
Post was awesome!
Thanks!
My pleasure to share!
I made these with my son but the dough was very hard and not fluffy. Any idea of what we did wrong? I kneaded with the dough hook and then finished by hand. I measured Ingredients by weight. The dough seemed dry. Also we had way too much filling. But that might be because we aren’t adept at folding well … of I tried again I would cut the filling amount in half. If you have any advice, I’d love to hear! Your videos are wonderful and you explain everything so well!
Hi Melissa! Thank you very much for trying out my recipes. Here are my answers to your questions.
1. As I mentioned in the post on dumpling wrappers, the flour-water ratio may vary slightly depending on the brand of your flour. Please feel free to add a little more water next time when you make it.
2. The volume of the filling needed for a certain number of dumplings can not be fixed as every one’s ability to “fill” the dumplings vary a lot. For people who are not quite efficient at folding dumplings, they wouldn’t be able to put as much as I would do without causing sealing/leaking problems. What I suggest in my recipe is simply a guideline. Please feel free to adjust the volume to suit your needs.
They look so pretty! I want to try this ASAP.
Thank you! Hope you enjoy it as much as I do!