Folding dumplings is a tricky business to master. Practice makes perfect though, and with that comes plenty of dumplings to eat!
Check out my pork and chive dumplings to give you a good basis to practice your techniques on and ways to cook these babies.
Below are three ways that you can fold your dumplings to create these delicious parcels.
Type 1 - "Duck Mouth" style as named by Isaac Cheu. Never thought of it myself, but my 8 year old came up with this name. Looking closer...it does look like a duck's mouth, doesn't it? This boy of mine is full of imagination. I am glad he didn't come up with some pokemon name for it though.
Put about a teaspoon of pork mince mixture in the middle of the dumpling skin. Wet the edge of one side of the skin. Pinch the middle together using your index finger and thumb. Use your other index finger push the top of the skin towards the index and thumb. Do it twice so that you'll have 2 folds and press the ends together. Now repeat for the other side. Refer to the pictures below.
Type 2 - "Fortune Cookie" style.
Put about a teaspoon of pork mince mixture in the middle of the dumpling skin. Wet the edge of one side of the skin. Bring the sides together to make a crescent. Holding the tips with both hands and bring them in. Add a little water on one side of the tip and put the other on top of it. Press it down. Tada! Fortune cookie style (except when you break it open, there won't be some poor excuse of a fortune in there).
Put about a teaspoon of pork mince mixture in the middle of the dumpling skin. Wet the edge of one side of the skin. Bring the sides together to make a crescent. Hold the middle with your left hand and half way down the side with left. Move your right hand upwards and left down. Press it together and repeat on the other side. There you have it the Gyoza style.
Now you can choose to either freeze them in ziplock bags or you can cook it. Good luck, and have fun!