You probably don't have an amazing Asian grandma like me (I'm so lucky!) to make you dozens of dumplings in a nanosecond (or nitpick your own messy folds), but that's why you have the internet. Fold and seal your way to pork-and-chive dumpling domination—just in time for Chinese New Year—with these three basic techniques for dumpling makers of all levels.① Noob: Half-MoonSimply add a little less than a tablespoon of pork-and-chive mixture to the center, wet the edges with water and fold in half, lengthwise. Boom, you've just made dinner.② Halfway Decent: WontonUpgrade your potsticker to souper star with this dumpling usually used in light, fishy soups. Take the half-moon dumpling, overlap the pointed ends and glue them together with water.③ Expert: PleatedStart at home-base half-moon dumpling, then roll the edges between your thumbs and index fingers to create a vertical crease into the dumpling. Easier viewed above than explained.Get the full recipe at tastingtable.com/dumplings.