24 Ways to Wrap a Dumpling

We all love dumplings, but not everybody knows how to wrap them. Here are 24 ways to fold dumplings, ranging from incredibly easy, classic methods to complicated but beautiful patterns. Although the shape doesn't affect the taste, it is fun to learn new ways to make them.

Homemade VS Store-bought Wrappers: One is not better than the other. Store-bought wrappers contain a low water ratio to prevent sticking on the shelf, so they are stiff and less stretchy; wet the edge to seal them. Due to the low water content they actually have a better texture; they come frozen, so put them out 1 hour ahead to defrost. With homemade wrappers you can fold however you want as they are moist and elastic, but it is time-consuming to knead the dough and roll the wrappers.

1. Fold-in-Half Dumplings: The easiest one. Fold the wrapper in half. No pleats needed; just pinch the edge tightly and push out the air.

2. Fold in Half With Simple Pleats: Based on the first, make simple pleats using your forefinger and thumb. Rub it back and forth on the edge; the pleats grip onto each other so the wrapper won't split open.

3. Standing Up Dumplings: Based on method 2, bend the two ends toward the middle and lightly press to keep the shape so the dumpling can stand up like a little bag. Pan-fry with pleats pointing up.

4. Shoe-Shaped Gold Ingot Dumpling: A variation of the fold-in-half. Make a curve in the middle and bend the dumpling to connect the two ends; pinch tightly. Looks like the ancient Chinese gold ingot, a symbol of wealth and prosperity.

5. Fat Belly Dumpling: Stretch the wrapper lightly with both hands, fold in half, pinch the edges together and squeeze with the hollow of your palm to get a fat belly. A rustic, fast method used in dumpling restaurants.

6. Classic Chive Box: Fold a tiny edge at the corner and pinch. Continue folding more pleats from the pinched spot and repeat until the end. Exquisite pleats that take practice.

7. Copper Cash: Make four fold-in-half dumplings, put them together and connect the ends to create a circle, matching the edge to make it perfectly round. Pinch pleats all the way around the edge like a chive box. Pan-fry both sides until golden brown.

8. Sun Shape: Similar to the chive box, but cover the filled wrapper with another wrapper on top. Push out the air, establish the edge tightly, and make pleats all the way around. Holds a lot of filling; perfect for pan-frying.

9. Pot Sticker Shape: Fold in half, pinch the middle, push the end toward the center to create two corners, seal them, and repeat on the other side.

10. Pot Sticker Variation: Same as pot sticker, then pinch two petals together on both sides.

11. Half Moon with 2 Pleats: Fold in half, pinch the middle, push the end to create 2 corners, pinch one corner tightly, then flip the other corner toward center to create one pleat. Do the same on the other side, folding pleats to the center for a half-moon shape.

12. Half Moon with 4 Pleats: Like the 2-pleat method, but fold each corner to create 2 pleats instead of one.

13. Half-Moon Shape with However Many Pleats You Want: Hold the dumpling in a half-moon shape with thumb and forefinger. Pinch the corner for the first pleat, then fold and pinch again all the way to the end - a one-directional pleating method.

14. Leaf Shape Dumpling: Pinch pleats on both sides. Put forefinger and thumb parallel, pinch the right corner and lift, fold pleats on the top half with your left forefinger and on the bottom half with your left thumb, repeating to the end. Rub the little tip to close.

15. S-shape Dumpling: Like the 4-pleat half-moon, but on the second side switch to the opposite direction to make an S shape instead of a moon shape.

16. Soup Dumpling Shape (AKA Steam Bun Shape): Lift the edge with the right hand while the left hand pushes to fold a pleat and pinch, continuing all the way around. A natural hole forms in the middle - leave a tiny hole open so soup dumplings don't explode from steam; the soup won't leak out.

17. Triangle Shape: Mark three equidistant points, push them toward the center to create three corners, pinch the three lines together and close.

18. Triangle Dumpling with Pleats: Based on the triangle; after sealing, make simple pleats on the three lines so they won't break while cooking.

19. Three-Treasure Dumpling: Based on the triangle, but don't seal the three lines; pinch to stabilize the center, open three corners and connect them, creating three spots to fill with toppings such as diced cilantro stems, carrot, and wood ear mushroom. Steam or pan-fry (do not boil).

20. Triangle with Complicated Petals: Fold the wrapper into a triangle, flip, add filling, fold corners to center and seal into a tetrahedron, pinch the lines, then rub simple pleats on the edges. Unfold the edges to reveal petals. Can make three, four, or five petals.

21. Square Dumpling: Mark 4 points on the edge, push toward center, pinch the lines - used often for fried crab rangoon.

22. Square Dumpling Variation: Make a square dumpling, curve one petal left and the opposite petal right; decorate the two spots with peas or corn.

23. Four Joy Dumplings: Mark four equidistant points and push to create four corners, pinch to stabilize the middle, open and connect the corners to make four spots for toppings such as cilantro, carrot, wood ear mushroom, and corn.

24. Cherry Blossom Dumpling: Mark 5 equidistant points, pinch the corners to create a pentagon, make pleats on the petals rubbing in one direction only, then twist each piece into cherry petals.