I'm having trouble getting the wrapper to stick - what can I do?

Use a little water around the edges of your wrapper to help it stick to itself - store-bought wrappers are caked in starch to stop them from sticking together in their packet, so you'll need to wet the edges in order to get them to stick.

Can I store the dumplings to cook later?

I recommend freezing the dumplings - they don't keep well in the fridge especially if you have a wet filling (it will start to seep into the wrapper, make it soggy and you may end up with tears in the dumpling). Lay your folded dumplings out onto a lined tray or plate, on one layer, then freeze until solid. Once solid, transfer to ziplock bags to store.

What's the best way to cook the dumplings?

I tend to cook my dumplings in two ways - steamed and pan-fried. All three shapes work perfectly for these two methods. You can also boil dumplings but shape one isn't ideal for this (as it's open and not sealed). Steaming is easiest because you just throw them into a lined steamer (regular metal or bamboo) and then steam for about 10 minutes until the filling is cooked through.

Three Easy Ways to Fold Dumplings

Description

Shaping dumplings doesn’t have to be complicated. These are three of the easiest ways I’ve found to fold beautiful dumplings – from super simple, to slightly more complicated – all three are genuinely simple and anyone should be able to do them.

If you’re using store-bought wrappers, make sure you brush a little water around the edges when you shape the dumplings, so that the wrapper sticks together and seals.

Ingredients

Dumpling wrappers (make your own or use store-bought)
Your chosen dumpling filling (try this chicken and mushroom or juicy pork filling)
Water

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Instructions

The siu mai one. This is the easiest way to shape your dumplings, and it’s how I started out. If you’ve tried siu mai at dim sum restaurants, that’s essentially what this technique mimics. Spoon a tablespoon of your filling into the middle of your wrapper. Pick the wrapper up and press the sides in around the filling, leaving it open at the top. Fold and press the wrapper against itself to seal it around the edges. You’ll be left with a little open-topped parcel. You can pan-fry or steam this shape.
The gyoza one. I like to think of this as the gateway to making a pleated dumpling – it’s a bit of a cheat’s pleat and it’s so easy. Spoon your filling into the middle of your wrapper, then bring either side together at the top, creating a half-moon shape. Press down against your surface to create a flat bottom for the dumpling. Squeeze and press the edges together, to create a cheat’s pleating pattern, ensuring you squeeze any excess air out. You can pan-fry, steam or boil this shape.
The pretty pleated one. This is how I usually shape my dumplings. Spoon your filling into the middle of your wrapper. Then, working with one side of the wrapper, make a little fold back on itself. Repeat this about five times, until you’ve folded roughly half the wrapper into little pleats around your filling. Pull the other half up and press to seal the two edges together. Use your hands to gently curve the dumpling into a half-moon shape. You can pan-fry, steam or boil this shape.

Notes

STORAGE INSTRUCTIONS: The best way to store shaped dumplings is to freeze them. You can then cook them straight from frozen when you’re ready. Freeze on a single layer, on a lined tray or plate. When solid, transfer them to ziplock bags.

NEED FILLING IDEAS? Try this juicy pork dumpling filling, or chicken and mushroom filling. Dumplings are also a wonderful way to use up any leftovers – curries are particularly tasty.

Prep Time: 30
Category: fakeaways
Method: no cook
Cuisine: asian