Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare an appropriate amount of dumpling wrappers and seasoned meat filling to start learning various dumpling wrapping techniques.
Watch out
Keep hands clean when wrapping dumplings to prevent wrappers from sticking due to moisture.
Take a dumpling wrapper, add about 15g of meat filling, fold the edges together and seal completely into a semi-circle, or pinch neat ruffles along the edge using your index finger and thumb.
Watch out
Press the edges tightly when sealing, otherwise the filling may leak out during boiling.
Take a dumpling wrapper with about 15g of filling, fold and seal it, then bring the left and right ends together towards the center and seal them to form an ingot shape.
Watch out
Apply a little water or pinch tightly at the overlapping ends, otherwise they may open up during boiling.
Take a wrapper with about 15g filling, fold and seal the center, then push both sides inward and pinch tightly so the bottom is flat and can stand steadily.
Watch out
Do not trap too much air when tucking in the sides, otherwise they may burst open during boiling.
Take a wrapper with about 15g filling, seal it like the home-style method, then flip the middle part and pinch sharp corners at both ends, forming an S-shape or upturned corners.
Watch out
Be gentle when flipping the middle part to avoid tearing the wrapper.
Take a wrapper with about 15g filling, seal the center, then pinch one or two folds on each side to create symmetrical and neat pleats.
Watch out
The direction of the pleats on both sides must be consistent to maintain symmetry and appearance.
Take a wrapper with about 15g filling, fold it, then pinch a sharp peak in the middle and gather both sides to form an elegant shape with a small top corner.
Watch out
Pinch the top corner tightly to prevent juice leakage during pan-frying.
Take a wrapper with about 20g of generous filling, bring your thumbs together and squeeze in the middle to quickly wrap and seal the dumpling.
Watch out
Apply moderate force when squeezing to avoid breaking the wrapper and spilling the filling.
Take a wrapper with about 15g filling, use three fingers to fold up the edges, find the center, and pinch the three edges firmly together to form a triangle.
Watch out
The junctions of the three edges must be pinched tightly, otherwise they will easily crack during steaming or boiling.
Based on the triangle method, pinch one more edge, find and fix the center, and wrap into a symmetrical four-sided dumpling.
Watch out
Every corner of the quadrilateral must be aligned, otherwise the shape will be irregular.
Take a wrapper with about 15g filling, find the center like a triangle and pinch the middle, then pinch adjacent edges to form three circular pockets on top.
Watch out
The connections between the three pockets must be pinched firmly, otherwise they will come apart during cooking.
Take a wrapper with about 15g filling, pinch one end first, then alternately twist left and right to fold densely like a willow leaf.
Watch out
The amplitude of twisting the pleats left and right must be consistent for a neat and uniform appearance.
Take a thinner wrapper with about 15g filling, start pleating like a bun, stop when almost done, gather remaining wrapper together and seal to form a shrimp-dumpling shape.
Watch out
The wrapper at the seal is thicker, press it slightly thinner when pinching to avoid being undercooked.
Take a wrapper with about 15g filling, seal, but only pleat on one side to create parallel diagonal folds, great for pan-fried dumplings.
Watch out
Apply even force when pleating on one side to ensure consistent width for each fold.
Roll wrapper into oval, add about 15g filling and fold, pinch corners in, then use thumb nail to push up and lock the edge, repeat to create locked pattern.
Watch out
Apply moderate force when pushing to lock the edge, avoiding piercing the wrapper with your fingernail.
Use two slightly smaller dumpling wrappers with about 20g filling in the middle, seal edges aligned, then twist delicate rope-like ruffles along the edge to form a round sun dumpling.
Watch out
Do not trap too much air between the two wrappers, and pinch tightly when twisting the ruffles to prevent leakage.
Juicy and Savory Chinese Soup Dumplings
Steamed Pork, Glass Noodle & Chive Dumplings
Thin-Wrapped Mega Chive Pies
Foolproof Pan-Fried Dumplings Method
Chef A-Ji's Authentic Sichuan Mapo Tofu on a Budget
How to Make Fluffy and Soft Vegetable & Pork Steamed Buns