Chinese dumpling pleating 18-fold

Traditional dumpling pleating technique. Wrapper: round dumpling skin (3-inch). Filling: pork and cabbage (1 tbsp per dumpling). Method: 1. Hold wrapper in left hand. 2. Add filling in center. 3. Fold in half, seal center point. 4. Pleat right side (9 pleats), press to seal. 5. Repeat left side (9 pleats). 6. Final check for air pockets. Cook: boil 6 minutes or pan-fry for potstickers. Key: keep wrappers moist, practice makes perfect. Explain why pleating matters for texture and presentation.