Page 21 - BACGG CNY Flipbook V2 03032021

This Recipe page 6 of 7

~~ Wrapping the Dumplings ~~

These instructions are for homemade
dough, which is pliable and stretches.
Store bought wrappers do not stretch.

1. The rolled side of wrapper should not
have any excess flour and will stick
together easily. No water is needed to
join edges or to make pleats.

4. Start on right corner and pinch
2. On the rolled side of wrapper, place 1 together right corner. Pleat fold on back
tablespoonful of filling on center of side of dough as you join the edges and
wrapper. pinch together.

3. Holding the open wrapper with filling in 5. Then pinch together left corner, pleat
your hand, pull the bottom of the wrapper back wrapper edge and pinch together
to cover over the filling to join the top to with front edge. Continue pleating and
pinch together to form into the shape of a joining towards the center top of
crescent . dumpling with the backside edge of
joined wrapper pleat folded on the
dumpling.

Make two dumplings and boil the
~~Do a Taste Test~~ dumplings to do taste test.

This is an important step to check if the If too salty, add more vegetables or meat
filling has enough seasoning or is too and mix well.
salty before you wrap up all the
dumplings. If not tasty enough, add a little more salt,
soy sauce, or sesame seed oil and mix
well.