Description
Precision dough folding technique that creates steam chambers for even cooking.
Technical
Mechanical stress alignment creates layered gluten networks while pinched seals undergo starch gelatinization at 60-70°C. Pleat geometry (typically 12-24 folds) maximizes surface area for Maillard reactions on exposed dough surfaces.
Culinary Significance
Essential for creating the characteristic 'petal' appearance and preventing filling leakage during boiling/steaming.
Science
Primary Reaction
starch gelatinization at seal points
Parameters
Temperature
20°C optimal
18°C to 22°C range
Time
2min per dumpling
90s per dumpling – 3min per dumpling
Equipment
Marble rolling surfaceTapered wooden dowel (oklava)Damp cheesecloth