How to fill and fold homemade dumplings

Saturday marks the beginning of the Year of the Rooster. Let’s dust off our dumpling-making skills and celebrate!

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Filling and folding Asian dumplings 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.

Chinese dumplings
We used store-bought round dumpling wrappers to make our delicious Chinese five-spice pork dumplings (shown above). They’re usually sold in twin packs in the refrigerated ethnic section of most grocery stores.

Tip: It’s important to brush water all along the edges of the wrapper to properly seal the dumpling.

Related: 10 reasons why Chinese New Year is the best new year

Tibetan momo dumplings
We made our own homemade dumpling wrappers for our vegetarian Tibetan momo dumplings (shown above). To make wrapping easier, your dough should be just thinner than 1/8-in. (If it’s any thinner, the wrapper may rip).

Tip: You may find it easier to use your thumb to keep the filling in place while gathering the edges of the wrapper together.

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