To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger. These classic snacks—which are boiled, not steamed or fried—were featured as part of Matt Gross's feature story on Taiwanese cuisine, "Taipei, Family Style" (April 2010).
Watch: How to Shape Dumplings (Hint: Think about dinosaurs!)
See step-by-step instructions on forming Shui Jiao in the gallery, below.
1. Laying the wrapper in the open palm of one hand, place a tablespoon or so of filling in the center and moisten the wrapper's edge with water.Brenda Weaver
2. Pinch opposite edges of the wrapper together to form a half-moon shape that's open at both ends.Brenda Weaver
3. With the half moon resting in your palm, use the thumb and forefinger of your other hand to grip a single edge of the wrapper near one corner of the dumpling. Fold the edge of the wrapper inward, about halfway toward dumpling's center; pinch the fold firmly closed to form a pleat, leaving the end of dumpling open. Continue to work on same side of dumpling to form a second pleat; then seal that end of dumpling by folding the corner toward you and pinching it shut, creating a third pleat.Brenda Weaver
4. Repeat step 3 to create three identical pleats on the other side of the dumpling.Brenda Weaver
