Prep & Assembly
Wrap
Enclose food in a leaf, dough, or paper for cooking or serving
Wrapping encloses food in a leaf, dough, paper, or foil — vine-leaf dolma, en papillote fish, a folded burrito. The wrapper holds shape, traps moisture and aroma, or makes it portable. Fold and seal snugly so nothing escapes during cooking.
Wrapping encloses food in a leaf, dough, paper, or foil — vine-leaf dolma, en papillote fish, a folded burrito. The wrapper holds shape, traps moisture and aroma, or makes it portable. Fold and seal snugly so nothing escapes during cooking.
- Difficulty
- Intermediate
Types & varieties
Parchment parcel that steams food in its own moisture.
Vine, banana, or cabbage leaves wrap and flavor the filling.
How to do it
- 1
Lay out the wrapper and center the filling.
- 2
Fold the sides over the filling.
- 3
Roll or crimp to seal it snugly.
- 4
Cook seam-side down or as the method requires.
Common uses
Tips & pitfalls
- Blanch sturdy leaves so they fold without cracking.
- Crimp papillote edges tightly to trap the steam.
- Don't overfill — a snug parcel holds together better.
Good to know
- Tool
- Leaves, dough, parchment, or foil
- Best for
- Parcels, dolma, burritos, en papillote
- Difficulty
- Intermediate — a tidy fold takes practice
Also called
wrap up · parcel
