Ba Dum Dumplings – Fancy Folds

So, you nailed that origami swan that time, so, like, how hard can dumpling folding be right? Whilst we hate to put a dampener on anyone's creative talents, if you are trying your hand at folding for the first time, we would suggest you have a backup option. What you should aim for is not flowers reminiscent of Monet’s greatest work, just aim for edible looking, trust us, we know. Get yourself a dumpling shaper to do the majority of the batch and leave a few aside to experiment with. Slowly your skills will improve as you learn to work with the dough, kitchen temperature, working against the clock and of course your hunger. Alternatively, enlist the help of kids, partner, flat mate, random passerby to assist you. It’s a great and tasty way to bond. 

Here are some basic techniques and tips. Please, please, remember if you made it, parade it, and put it in the comments. 

Dumpling Shaper – Using a shop-bought dumpling shaper. Place a round of dough into the shaper, add ½ - 1 teaspoon of filling to the centre and close the shaper - simples.

Basic Method - Place a round on a floured surface. Add 1 – 2 teaspoons of filling into the centre and fold into a semi-circle. Pinch the edges together.

Simple Edge - Place a round on a floured surface. Add 1 – 2 teaspoons of filling into the centre and fold into a semi-circle. Pinch the edges together, then using all your fingers roll the edges towards the centre creating a rounded edge. Alternatively, pinch the edges together, then fold over to give a square edge.

Simple Pattern - Place a round on a floured surface. Add 1 – 2 teaspoons of filling into the centre and fold into a semi-circle. Starting at the corner use your thumb to fold over and push down a small section of pastry in the shape of the tip of your thumb. Sticking to the semi-circle shape continue round, creating a simple but effective pattern. 

Lotus - Place a round on a floured surface. Add a small scoop of filling to the centre of the dough. From the edge of the filling ball, cut a line to the end of the dough. Repeat another 3 times, until you have an X shape in the dough. Take two opposing sides, pull up over the filling ball and pinch them together in the middle. Using two fingers pull back the open ends and pinch together at the tip only. Repeat the process with the other slices. The finished product should look like a lotus flower. 

There are hundreds of videos online with tutorials and techniques. Here is one of our favourites -  https://youtu.be/LqDtyKoXrBo

💡 Pro Tips

• Cover your rounds with a damp towel and remove one at a time, keeping the rest covered. Don’t leave the dough for too long as it will dry out and become difficult to fold.

• Keep your dough very thin almost see-through. 

• Adjust your filling to suit the technique you are using.

• Serve on a bed of fresh, mixed salad leaves. Accompany with chilli oil and black vinegar mixed with a dash of light soy sauce to use as dipping sauces. Oh, and a large glass of white wine. Well-deserved after all your hard work. White wine is a perfect pairing with fish and pork dishes.

• Check out our dumpling fillings, packed full of flavour; Ba Dum Dumplings – Pork and Prawn Potstickers

#dumplings #gyoza #potsticker #folding #japanese #chinese #dumplingmould #lotus

Cover image property of The Rocker Mama

NB: This video and content is the property of So Yummy and not The Rocker Mama. We are only using as an example and to pay homage to their skills.