A flat seam is often enough for potstickers if the bottom contact is good.
The taller pleat can be useful, but only if the wrapper is supple and the filling not too wet.
I would disagree a little. The edge cooks because it is thinner there, not because the fold itself speeds the heat, though the shape certainly affects how it sits in the water.
That is sensible, and probably less theatrical than my grandmother would have approved.
She liked a neat pinch and distrusted anything that looked decorative.
Yes, but I would call that thickness at the rim, not a fold making the edge cook faster. The fold matters chiefly because it creates a stronger seal and, in the pan, a little more roof for steam.
A dumpling is apparently expected to possess character now. I had not realized flour and water required a personality profile.
The seam, however, has always been the serious business.
