Slightly cup your palm around dumpling and gently
grasp edge of wrapper between your thumb and index finger.
Lightly dampen
inside edges of wrapper with water and gather up and over filling into a little bundle, squeezing edges together lightly.
With your finger, spread some water on the
bottom edge of the wrapper, (using the water as a glue to stick together) flip 1 inch of the bottom edge over the filling and press the corners together.
Using water, lightly wet around
the edge of the wrapper.
Dip your finger in a small amount of water and trace it along
the edges of your wrapper — this will act as glue to hold everything together.
Fold
the edges of the wrapper over filling and pinch in the middle to hold together.
Have a small bowl of water for wetting
the edges of the wrappers.
Using your finger, rub
the edges of the wrapper with water, pressing to seal.
Brush 2 of
the edges of the wrapper lightly with water.
Brush
the edges of the wrapper lightly with water.
Dip your fingers into the bowl of water (or use a pastry brush) and line
the edges of your wrapper with water.
Instead of egg wash to seal
the edges of the wrappers, you can try using just milk (a nondairy milk if necessary).
Wet one finger and run around
the edge of the wrapper.
Pinch together one corner and working from one corner to the other, pleat just one
edge of the wrapper, sealing as you go.
Dip a finger in water and moisten around
the edges of wrapper, around your filling.
Add a tablespoon of the mixed filling to the center of the rolled wrapper, and use the back of the spoon to flatten it toward
the edges of the wrapper.
Wet
the edges of the wrappers to help them stay together.
Brush
the edges of the wrapper lightly with water.
Dip your finger into a glass of tepid water and wet
the edges of the wrapper.
Using the tip of your finger run a bit of water around
the edge of the wrapper and lay another wrapper on top of the filling.