Since the last blog entry on different types of central Chinese soup dumplings (Shanghai huntun), http://homecooksecrets.blogspot.com.au/2010/07/different-types-of-wanton-dumplings.html
I have learned and made improvements to wrapping wanton.
Place meat filling in a semi-circular mound on half of a square dumpling pastry.
Lightly moisten the edges and fold the edges (2 "joined triangles")
At the top of the "triangle" make a few folds.
Tuck in the other two pointed sides of the dumpling.
This is how it looks. With this shape, one could add more filling and assured that the dumplings are sealed more tightly to withstand boiling and retain its integrity.
Also true to its namesake, the dumplings look like floating clouds. Enjoy!
