Don’t panic. Your first few Xiao Long Bao will look like confused origami cranes—and that’s perfectly fine. The traditional 18 folds are beautiful, but what matters more is a tight, sealed pleat that won’t leak broth. Hold the wrapper in your non-dominant hand, place a tablespoon of filling in the center, and pinch the edge between thumb and forefinger.
Create pleats by pushing the dough forward while pinching, like you’re closing a small drawstring purse. Leave a tiny hole at the top—the famous “exposed mouth”—or seal it completely; it’s your call. Fun fact: In Shanghai, some masters say the perfect pleat count of 18 symbolizes the transition from the lunar to the solar calendar, but honestly, a 12-pleat dumpling tastes just as divine.
