Prep & Assembly
Pleat
Fold small tucks to seal and shape dumplings or pastry
Pleating makes a series of small folds along the edge of a dumpling or bun to seal it shut and give it that signature crescent shape. It's the hallmark of a well-made potsticker. Moisten the edge, fold in evenly spaced tucks, and pinch each one firmly to the flat side.
Pleating makes a series of small folds along a dumpling or bun edge to seal it and give that signature crescent. It's the hallmark of a well-made potsticker. Moisten the edge, fold evenly spaced tucks, and pinch each firmly to the flat side.
- Difficulty
- Advanced
How to do it
- 1
Hold the filled wrapper, filling cupped in your palm.
- 2
Wet the rim and pinch one center point shut.
- 3
Fold a small pleat against the back flat and pinch.
- 4
Work outward, mirroring the pleats on each side.
Common uses
Tips & pitfalls
- Keep the back wall flat and pleat only the front — it stands upright.
- Don't overfill, or the pleats won't close.
- A damp cloth over finished dumplings stops the wrappers drying.
Good to know
- Tool
- Fingers and a touch of water
- Best for
- Potstickers, dumplings, bao, soup buns
- Difficulty
- Advanced — takes rhythm and practice
Also called
fold dumplings
Dishes that rely on it
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