Fold leaves around a filling
Use the leaf's shape to enclose the filling without squeezing the parcel tight.
What this skill is for
Leaf wrapping turns a portion of filling into an enclosed parcel. The leaf type and the filling decide how much you can use and how the parcel should cook. This lesson teaches the fold; the recipe supplies those details.
How to do it
- Prepare the leaves according to the recipe. Lay a usable leaf flat with its veins facing up when instructed.
- Place a small portion of filling near the stem end, leaving room at the edges.
- Fold the sides inward and roll over the filling without squeezing it tight. Adjust the amount if the leaf cannot enclose it.
- Arrange the parcel seam-side down as the recipe directs. Follow that recipe's liquid level, arrangement and cooking checks.
Recognize success
- The leaf encloses the filling and the seam stays underneath.
- The parcel has its intended shape without torn leaves or filling spilling from the ends.
Common mistakes and what to do
- Overfilling leaves no room for the fold. Remove some filling before trying again.
- Do not treat every filling as needing the tightest possible roll. Follow the recipe's guidance and leave the room it requires.
Last updated: