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Here is an easy-to-follow pictorial and video guide on how to wrap dumplings in 12 simple ways.

How to wrap dumplings in 12 ways:

1. Half-moon shape

This is the easiest shape of all. Many of the other shapes are derived from this shape.

2. Half-moon shape with fan-folds

This shape is a variation of the half-moon shape, we play with making random pleats on the edge.

3. Half-moon ruffles shape

This shape is a variation of the half-moon shape, we use a wet fork to seal the edges and randomly fold the edge into ruffles.

4. Ingot shape

This shape is another variation of the half-moon shape, just need to fold in the bottom and stick the two sides together.

5. Two-pleats shape

This is a simple pattern by making inward pleats on both sides of the dumpling.

6. Four-pleats shape

This four-pleats shape is made by making 2 in-let folds on both sides of the dumplings.

7. S-pleat shape

This is a deviation of the four-pleats shape. The 2 in-let folds are made on the front and back sides of the dumplings.

8. Six-pleats shape

Check out my potsticker dumpling post using this shape.

9. One-way pleats shape

This is one of my favourite shape as it’s easier to fold and works well for pan-fried or steamed dumplings.

10. Rectangular shape

One of the easiest dumpling shape to fold, just by sealing the edges together.

11. Square shape

Another easy dumpling shape to make, a variation from the rectangular shape.

12. Triangular shape

Another easy dumpling folding shape, just by pressing and sealing 3 sides together.

Watch the 12 super easy failproof methods to wrap Chinese dumplings on YouTube

Tips on how to wrap dumplings using store bought wrappers

I used gyoza wrappers in this recipe. You can also use wonton wrappers, just bear in mind the wrappers are is squarish in shape and much thinner than the other dumpling wrappers. You can cut the square wonton wrappers into circles using a large cookie cutter.
Store bought wrappers are more rigid, drier, and overly floured as compared to homemade wrappers. Try to use the less floured side as the inside of the dumpling.

If you are wrapping dumplings for the first time, place lesser filling on the wrapper. However as the wrappers are rigid, avoid over stuffing with filling.
Dab some water on the edge of the wrapper to make them stick and seal easier. Seal the dumplings well to avoid leaking, especially if you are going to boil them in water.
As store bought wrappers are drier, it is difficult to make complex patterns as it’s difficult (almost impossible) to stretch. The wrapping patterns in this post have been tried and tested to work with store bought wrappers.

Dumplings can be cooked immediately after wrapping. Unused dumplings can be frozen in an airtight container, before cooking. You can freeze dumplings up to 3 months. Dust the dumplings with flour or line with parchment paper when placed in the airtight container.
Frozen dumplings can be cooked immediately, whether it’s pan-fried, steamed or boiled, without thawing. Just take note that cooking time may be longer by 1-2 minutes.

How to cook dumplings

There are three ways to cook dumplings – by boiling in water, pan-frying in a non-stick pan or steamed.

Pan-frying is my favourite method as I love the dumplings crispy on the bottom, and chewy soft on the top. This type of dumpling is called guo tie (锅贴 in Chinese), literally meant potstickers. Some people may also call it jian jiao (literally meant fried dumplings or 煎饺 in Chinese). Just warm some cooking oil in a non-stick pan over medium high heat. Place the dumplings into the pan, at least 1 cm apart, fold side up. Pan fry for about 2 minutes until the bottom crisps up. Add 1/4 cup water, enough to cover 1/4 of the dumpling height. Cover with a lid and let it steam for about 7 minutes, until most of the water evaporated or the wrapper turns translucent. Drizzle some sesame oil over the dumplings and let it cook for another 30 seconds. The bottom of the dumplings will have crisped and browned nicely. Serve with a dipping sauce made of rice vinegar and soy sauce and ginger strips.

Boiling is the easiest and most popular method. Typically called shui jiao (literally called “water dumpings” or 水饺 in Chinese). Boil water in a pot over high heat. Add the dumplings into the boiling water and boil over medium high heat till the dumplings float to the top. Stir regularly to avoid the dumplings sticking to the pot. Once the dumplings float, boil for another 2 minutes. Then remove the dumplings from the water and serve with a dipping sauce made of rice vinegar and soy sauce and ginger strips, or add chilli oil for that extra spicy kick. Do take note the shape of the dumplings will not be retained after cooking.

Steaming is another easy and healthy method to cook dumplings. You will find most dumplings in Cantonese dim sum restaurants are cooked by steaming. To steam, just boil water in a steamer pot. Place dumplings onto a steamer lined with parchment paper, and steam over medium high heat for about 8-10 minutes until the skin turns translucent. Serve immediately with dipping sauce. Steaming helps retain the folding patterns of the dumplings.