“Do this in front of a Taiwanese auntie, and they’re going to think you’re pro.”

As a food writer and content editor at Tasty, I'm your internet kitchen confidante.

• Chop the cabbage very finely. Otherwise, big pieces make wrapping nearly impossible.

• Don't overfill. One teaspoon of filling on the bottom half of the wrapper is enough.

• When folding, pleat only the top layer — four or five pleats is plenty.

• Look for garlic chives at a Korean or Asian grocery store if your regular supermarket doesn't carry them.

• Let your filling chill before wrapping for a better texture.

• Use a cookie scoop to portion the filling — even amounts of filling mean even cooking time.

• Line your bamboo steamer with napa cabbage instead of parchment — it prevents sticking and adds fragrance.

• Don't peek during steaming. Lifting the lid lets steam escape and causes uneven cooking.

• Use a food processor for chopping — it saves significant time, and Joelle does it at home too.

• Put the filling on the less-floured side of the wrapper so the flour stays on the exterior and keeps dumplings from sticking while they rest.

• The wang mandu fold (fold in half, pinch edges, then fold the two corners together like a hug) fits more filling than other shapes.

• Try the hot-cold-hot boiling method for perfectly cooked dumpling wrappers.