Take one of your circular potsticker wrappings and place it on the palm of the hand you use least. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.  Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together. The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.
जिस हाथ का आप ज्यादा इस्तेमाल नहीं करते हैं, उस हाथ में पॉटस्टिकर के रैपर पकड़े: भरावन को डम्पलिंग रैपर में भर दें: रैपर को आराम से बंद करें: रैपर को एक किनारे से बंद करें: जब तक रैपर के दोनों तरफ तीन से चार चुन्नट नहीं आती है, तब तक यही प्रक्रिया दोहराइये: