Once you are done making your dumpling filling, you can either boil, steam, or microwave (about 2 minutes) a small piece of the filling to taste it before making all your dumplings. This is a tip for when you are developing your own recipes so that you don’t make a large batch of bland dumpling filling.
After the dumpling dough is ready and the filling is complete, it is time to assemble.
Add enough filling so that you can close the dumpling. There are different-sized dumpling skins; therefore, you may add more or less filling. For the standard-sized dumpling, add 1- 1.5 spoons of filling to the center.
If you are using homemade dumpling skin, then you do not need to add water. You can just pinch the skin closed. If the skin is not closing because there is too much starch or something, just add some water along 1/2 of the edge and close it.
If you are using store-bought dumpling skin, then add water on 1/2 of the edge and close it.
As you are closing the dumpling, make sure you are pushing out the excess air from the inside and that the skin is tight on the dumpling filling.
There are different ways to fold the dumpling, and I will introduce a couple of folding styles that are easier to try.
Different Dumpling Folds
Here are some different kinds of folds that you can use when making dumplings. If you are not up for these folds, you can literally just fold the dumpling skin in half and make a 1/2 moon dumpling. Do what works for you.
- Tri-tip fold (세모 모양)
- Pleated dumpling (주름 만두)
- Dumpling soup fold (만두국용)
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