Chinese · IV The Method
Chinese dumpling and wrapper technique
I
Origin
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II
Description
The art of making Chinese dumplings (jiaozi, wontons, baozi, shao mai) encompasses dough making, filling preparation, wrapping technique, and multiple cooking methods. The wrapper is a hot-water dough (for jiaozi) or a leavened dough (for baozi), and the filling follows strict principles of seasoning, binding, and juiciness. The pleating of jiaozi — 12-18 pleats per dumpling — is both functional (creates seal) and aesthetic.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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