Filling and folding Asian dumplings (from our April 2013 Global Dumplings story) may seem like a complicated art form, but with our step-by-step videos, you’ll be able to master these techniques in no time.
We used store-bought round dumpling wrappers to make our delicious Chinese five-spice pork dumplings. They are usually sold in twin packs in the refrigerated ethnic section of most grocery stores. It’s important to brush water all along the edges of the wrapper to properly seal the dumpling.
Watch how easy it is to make our Chinese pork and vegetarian Tibetan dumplings:
We made our own homemade dumpling wrappers for our vegetarian Tibetan momo dumplings. To make wrapping easier, your dough should be just thinner than 1/8-in. (If it’s any thinner, the wrapper may rip). I also found it easier to use my thumb to keep the filling in place while gathering the edges of the wrapper together.