Lightly
moisten edge with water and fold dough over to form a half - circle, pressing out air around filling, then pressing edge to seal.
meat mixture into middle, fold in half to form a half moon;
moisten edges with water and pinch to seal closed, or seal with a fork.
Moisten edges with water then fold pastry diagonally over filling to create rectangular pockets.
Using fingertips,
moisten the edges with water.
Lightly
moisten edges with water.
Moisten the edges with water and spread the cherry filling over the dough, leaving a border around.
Moisten the edges with water.
Not exact matches
Moisten the top
edge of the nori
with water and roll up securely.
Moisten the
edges with a fingertip dipped in
water and crimp the
edges firmly
with the tines of a fork to seal.
Moisten edge of half of each circle
with water; fold circles in half, and crimp
edges to seal.
Moisten the
edges of the dough
with water and place about 2 tsp of filling in each ravioli.
When you're using the wrappers,
moisten the
edges with a bit of warm
water to help them stick together when cinched closed.
Moisten your hands
with a little
water take one semi circle and form a cone shape.Seal the
edge on the side and fill one tbsp of the filling into it.