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Here’s how to assemble the dumplings described in the recipe for pork and chive dumplings (see Pork and Chive Dumplings). For the first few dumplings, use just a tiny amount of filling, which will give you more wonton wrapper to work with as you get comfortable with the technique.

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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
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2. Pinch opposite edges of the wrapper together to form a half-moon shape that’s open at both ends. Brenda Weaver
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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
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4. Repeat step 3 to create three identical pleats on the other side of the dumpling. Brenda Weaver
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