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Exact(13)
Brush edges of the wrapper with egg.
Moisten the edges of the wrapper with a little water and fold one side over the filling to form a half-moon shape.
Moisten the edges of the wrapper with water, and bring two opposite points to the centre, pinching along the edges to seal.
You can then close it in half by wetting the edges of the wrapper and folding it together.
There should be two open edges of the wrapper.
Wet the edges of the wrapper and fold the short ends over the filling.
Similar(47)
Beat the egg with a little water and use a pastry brush to brush the edges of the wrappers with egg.
Brush the edges of the wrappers with the egg white.
Arrange two crossed chives, if using, horizontally towards the bottom edge of the wrapper.
Make small folds around the edge of the wrapper then hold and pull up the folds.
Use your finger to dampen the edge of the wrapper with a little water.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com