For dumplings formed with a round wrapper, set the filling in the center. Lift the wrapper up and press it together in the center. Then working to one side of this center contact point, make small pleats in the front piece of the dough and press these against the other side of the dough. Repeat on the other side of the center. When finished one side will be pleated and the other will be flat.
Tying crepes or other flexible wrappers up into a little pouch can make for a very elegant presentation and with a little practice you can turn these out like a pro.
Spread about 4 crepes out on the work surface, more than that and they can dry out.
Put your filling in the center of the crepe. Think of the crepe like the face of the clock. Lift one edge of the crepe up at about the 3 or 9 o'clock position -- depending on whether you are right or left handed. With the other hand hold the crepe at the 12 o'clock position.
Make small pleats, about 1/4 inch each, with your dominant hand and pinch them together with the other hand. Move around the circumference of the crepe until you have pleated up the whole crepe.
To make sure that you have an open ruffle on your pouch, use your index finger and press the last pleat into the other to open up the pleat into an even balanced ruffle.
Now hold it together with one hand and tie it closed with a flexible edible strand, like this blanched chive. It is best to tie it close to base so the filling is nice and plump. Trim the ruffle with scissors if it seems top heavy.


Instructor: Katherine Alford