I know, it has been awhile since I promised there would be a second post on dumplings, and a few other things in between. But here it is! I thought I'd show you a couple of different folds depending on whether you have square or round pastry.
When preparing your dumplings have a workstation set up - a bowl of water for dipping your fingers into, your wrappers stacked ready to go, a board for your folded dumplings, and one to work on, a teaspoon, and your filling/s. If you are doing multiple fillings, do one flavour at a time, and do a different fold for each one so you can easily differentiate them.
Step 1 - place a scant teaspoon of filling in the centre of the wrapper.
Step 2 - using your finger, moisten all around the edge lightly
Step 3 - Fold over into a triangle
Step 4 - Press from the filling outwards to remove air pockets and stick together. You can stop here and use this as your first shape, or keep going as follows.
Step 5 - Hold the triangle point downwards and using your thumb, gently press the base pushing down as pictured to spread out the dumpling
Step 6 - turn over and moisten a corner
Step 7 - Bring the other corner round to pinch them together, making a ravioli.
They will look like this! This shape is really good for sitting up in a spoon
Another fold is a simple napkin fold, follow up to step 4, and then bring one side over your fingers as pictured
and then moisten and bring the other side across and pinch together
to look like this
If you are using round wrappers, you can make half moons or ravioli as well using the same folds, or you can make a pea pod shape, which is a little more work but looks pretty cute. This fold also sits up well in a spoon.
Centre your filling, and moisten around edge
Fold over to get a crescent, pressing down from the centre to remove air pockets,and pinch to seal.
Push gently on workbench so that it sits upright, and moisten outer edge
Pinch a few small pleats to create a pea pod shape or purse
That looks like this!
To cook the dumplings, bring to the boil a large saucepan of salted water, and cook for about two minutes, or until pastry is translucent. Don't cook too many at a time, as they will stick together. Remove with a slotted spoon.
Dumplings also freeze really well. It is best to cook them, and cool them for a few minutes on a baking tray lined with grease proof paper, spaced apart so they don't stick together. Pop them in the freezer for a couple of hours, and then place them in a labelled snaplock bag. They should be good for up to two months. To heat, steam for 20 - 30 minutes in a basket.