Two vital ingredients for the pastry - wheat starch and tapioca starch
Roll pastry into a disc around 6 - 7 cm wide on a lightly greased surface.
Put on a lump of filling
Start folding from one end (left or right up to you)
Continue folding
More snap for folding
When you have made enough folds, pinch the top
Here is the look of the dumplings front and back
Steamed and Enjoy
