Uploaded March 2025 | Updated September 2026, 2 weeks ago
Shaping dumplings is one of the main barriers to entry for home cooks, even though the process is as straightforward as can be: Dollop a little bit of filling onto a dumpling wrapper and seal it up, and you’ve got a dumpling. But there’s an entire universe of dumpling shapes out there, and while becoming comfortable with more advanced shaping techniques is mostly a matter of practice, you’ve got to start somewhere.
In this video, chef Tim Chin demonstrates in detail how to fold and pleat 12 different dumpling shapes, from super-basic ones that require no more than a couple of pleats and folds to trickier variations.
In the process, Tim highlights how the shape of a dumpling can determine the best method for cooking it. For example, cinching and pleating the dumpling wrapper many times around the filling will create a flat base, which is ideal for pan-frying, because the dumpling will have maximal surface area contact with a frying pan.
To learn more about dumpling wrappers, fillings, and cooking methods, check out our Ultimate Guide to Chinese Dumplings (Jiǎo Zi): chefsteps.com/activities/guide-to-chinese-dumplings
[Time Codes for the 12 Common Shapes]
0:00 - How to Make 12 Different Chinese Dumpling Shapes
0:59 - Half-Moon (Bàn Yuè Jiǎo Zi)
1:55 - Pinched Half-Moon
2:49 - Open Potsticker
4:22 - Potsticker
5:57 - Pinched Potsticker
7:43 - Ingot (Yuán Bǎo Jiǎo Zi)
9:08 - 2-Pleat Half-Moon (Yuè Yá Jiǎo Zi)
10:31 - Bidirectional 4-Pleat Half-Moon
11:23 - Bidirectional 6-Pleat Half-Moon
12:24 - Bidirectional 8-Pleat Half-Moon
13:26 - Unidirectional 8-Pleat Half-Moon
14:49 - Pleated Leaf (Liǔ Yè Xíng)
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
Shaping dumplings is one of the main barriers to entry for home cooks, even though the process is as straightforward as can be: Dollop a little bit of filling onto a dumpling wrapper and seal it up, and you’ve got a dumpling. But there’s an entire universe of dumpling shapes out there, and while becoming comfortable with more advanced shaping techniques is mostly a matter of practice, you’ve got to start somewhere.
In this video, chef Tim Chin demonstrates in detail how to fold and pleat 12 different dumpling shapes, from super-basic ones that require no more than a couple of pleats and folds to trickier variations.
In the process, Tim highlights how the shape of a dumpling can determine the best method for cooking it. For example, cinching and pleating the dumpling wrapper many times around the filling will create a flat base, which is ideal for pan-frying, because the dumpling will have maximal surface area contact with a frying pan.
To learn more about dumpling wrappers, fillings, and cooking methods, check out our Ultimate Guide to Chinese Dumplings (Jiǎo Zi): chefsteps.com/activities/guide-to-chinese-dumplings
[Time Codes for the 12 Common Shapes]
0:00 - How to Make 12 Different Chinese Dumpling Shapes
0:59 - Half-Moon (Bàn Yuè Jiǎo Zi)
1:55 - Pinched Half-Moon
2:49 - Open Potsticker
4:22 - Potsticker
5:57 - Pinched Potsticker
7:43 - Ingot (Yuán Bǎo Jiǎo Zi)
9:08 - 2-Pleat Half-Moon (Yuè Yá Jiǎo Zi)
10:31 - Bidirectional 4-Pleat Half-Moon
11:23 - Bidirectional 6-Pleat Half-Moon
12:24 - Bidirectional 8-Pleat Half-Moon
13:26 - Unidirectional 8-Pleat Half-Moon
14:49 - Pleated Leaf (Liǔ Yè Xíng)
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
