these cute dumplings will “erupt”with flavor!
Align the top edges as you
overlap the corners. Pinch
to form a high rim of
even thickness.
This is similar to the
Seashell wrap, but
make five pleats
instead of three.
Press down gently with
your thumb in the center
when you cross the corners
to form the opening.
Push your thumb
in to keep ingredients
securely inside while
you finish.
19
The Seashell
This shape is interesting,
which helps to highlight some-
thing special inside.
Moisten the edges
of the wrapper so it
will stick together.
Pinch one end
together and make a
deep fold in one side
of the wrapper.
Make two more deep
folds and then seal
the outside edges
together.
Press the sealed
edges firmly to keep
the dumpling from
opening.
Now crush the
layers to the thick-
ness of one sheet.
Pull the cor-
ners together.
Cross the corners so that the
top edges line up. Moisten the
surfaces with water to aid in
sticking if needed.
Squeeze the layers
together until they
are as thin as
one sheet.
Shape the opening
with your index
finger.
20
The Penguin
This is a variation on the Cres-
cent wrap. The Penguin stands
upright.
Wrap the
filling as for the
Crescent wrap,
Use your index
finger to keep
ingredients inside
while you fold.
For the last fold,
instead of making a
point, push the end of
the wrapper inward
to make a flat base.
Squeeze the
edges to seal
the dumpling
shut.
Press the flattened
end down until the
dumpling stands
upright.
21
The
Handstand
This is an
open-ended
Crescent wrap,
with the other
end flattened
so the dump-
ling will stand
upright in the
pan.
Moisten the edges
of the wrapper
with water.
Lay a butterflied
shrimp across the
wrapper so that the
tip of the tail hangs off
the edge.
Add filling and
fold the wrapper
over it.
Form pleats on one
side of the wrapper
as for the Crescent
wrap, page 15.
For the last fold,
instead of making a
point, push the end of
the wrapper inward
to make a flat base.
Squeeze the edges to
