How to Wrap Dumplings from Beginner to Expert
If wrapping dumplings is the reason you avoid making them, I have an easy solution. I’ll show you how to wrap dumplings from beginner to expert level. You’ll see how quick and simple it can be. You might even change your mind and customize your dumplings, knowing you can make 50 in under 15 minutes!

Money Pouch Dumplings
The “money pouch” shape for dumplings is not only adorable but also incredibly versatile. This shape, inspired by traditional Chinese money pouches, is said to bring good fortune and prosperity. It’s perfect for steaming, boiling, or adding to wonton soup. If you are interested in learning more about the Chinese New Year Dishes, read more from history.com.
How to Fold Wontons to Money Pouch Shape
There are a few ways to fold wontons into the money pouch shape. In Thailand, some street vendors simply use three fingers to grab the wrapper, scoop the filling, and squeeze to seal the dumpling. Another method is to use a popsicle stick or teaspoon to scoop the filling. Wet the edges of the wrapper, gently touch the wrapper with the popsicle stick, and fold the wrapper around it. Squeeze, slide the dumpling off the stick, and then squeeze again to seal. Be careful not to poke the wrapper with the stick, as it could tear.
Golden Money (Ingot) Shape Wontons
Golden Money (Ingot) Shape wontons are inspired by ancient Chinese gold ingots, symbolizing wealth and prosperity. This elegant shape is easy to achieve by folding the wrapper into a boat-like form and pinching the corners together. It works beautifully for steaming or frying, creating crispy edges with a soft, flavorful filling inside. These wontons are perfect for special occasions or adding a touch of tradition to any meal.
How to Wrap Wonton into Golden Money (Ingot) Shape
Start by wet the edges of the wrapper. Then add about 1 -1.5 teaspoon of filling in the center of the wrapper. Fold the wrapper in half to form a rectangle. Press the edges firmly to seal, removing any air pockets around the filling. Finally, pull the two bottom corners of the rectangle together, overlap them slightly, and pinch to seal, creating the classic boat-like “ingot” shape. This method gives you perfectly shaped wontons, ready for steaming or frying.
Crescent Moon Shape Dumpling
The crescent moon-shaped dumpling is a beautiful and traditional fold, perfect for Gyoza, steaming, boiling, soups, or even deep frying. Its half-moon shape is created by folding the wrapper over the filling and pleating one side while sealing the edges. This design holds the filling securely while creating a delicate texture, making it ideal for a variety of cooking methods. Whether you’re making crispy potstickers or tender dumplings for soup, the crescent moon shape is a versatile favorite.
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How to Wrap Wontons into Crescent Moon Shape
To make the crescent moon shape, you’ll need a round dumpling wrapper. Wet the edges of the wrapper, then place the filling in the center. Fold the wrapper in half and pinch the center to form a semi-circle. Begin pleating one side while sealing the edges, then repeat on the other side. For visual guidance, refer to the image below or watch my Gyoza video.
Dumpling Recipes that You May Enjoy
How to Store and Reheat Wontons
There’s no need to eat all the wontons you wrap all at once. You can place the wrap wontons on a baking sheet then freeze at least 2 hours then transfer the frozen wontons into a ziplock. Keep them frozen until you are ready to cook. Moreover, do not thaw the frozen wontons before cooking. It is better to cook them in soup, Gyoza, or curry right away.
How to Wrap Dumplings from Beginner to Expert
Ingredients
For the Dumplings (Wontons)
- 1 lb ground pork
- 1 cup chopped shrimps or as much as you have
- 1 cup mushrooms (Shitake mushrooms if possible. If not button mushrooms will work too. Make sure to chopped first.)
- 1 egg
- 1 tbsp corn starch
- 1 tsp chicken or pork bouillon
- 1 tsp ground white or black pepper
- 1 tbsp soy sauce
- 1 tsp minced garlic or garlic powder
- 1-2 tsp chopped ginger
- 1 tbsp
- 1 package dumpling wrapper (about 50 wrappers)
For Vinegary Soy Sauce
- 1 tbsp white vinegar
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
Instructions
- Smash the shrimps with a knife and minced them. Combine the shrimps with ground pork. Add cornstarch, egg, and seasoning on the list above.
- Wrap the wontons according to the method of your preference.
- Bring the water into rolling boil. Cook the wontons until they float to the surface (4-5 minutes). Then transfer the wontons to the plate.
- Make vinegary soy sauce by combining vinegar, soy sauce, dark soy sauce, and sugar together.
- Serve your wontons and enjoy!
Video
@stickyricethaikitchen See the filling and vinegary sauce ingredients ⬇️ For the Dumplings (Wontons) 1 lb ground pork 1 cup chopped shrimps or as much as you have 1 cup mushrooms (Shitake mushrooms if possible. If not button mushrooms will work too. Make sure to chopped first.) 1 egg 1 tbsp corn starch 1 tsp chicken or pork bouillon 1 tsp ground white or black pepper 1 tbsp soy sauce 1 tsp minced garlic or garlic powder 1-2 tsp chopped ginger 1 tbsp 1 package dumpling wrapper (about 50 wrappers) For Vinegary Soy Sauce 1 tbsp white vinegar 1 tsp soy sauce 1 tsp dark soy sauce 1 tsp sugar Read more details from www.stickyricethaikitchen.com #wontonrecipes#easyrecipe#wonton#dumpling#mealprepideas#mealprep#simplereceipe#kitchentrick#kitchentip#soysauce
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