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Shape the dough into a block.
Shape the dough into flat disk.
Shape the dough, using your hands, into small dumplings.
Turn out onto a clean work surface and shape the dough into a ball.
Shape the dough into a 10cm square, then wrap in clingfilm and chill for 1 hour.
Shape the dough into a ball, then leave on the work surface.
On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
3. Shape the dough into a ball, pinched at bottom and rounded at top.
Shape the dough into a ball, divide into 2 pieces and pat them into disks.
3. Shape the dough into a disk, and wrap in plastic.
Shape the dough into a long rope or sausage shape about half an inch thick.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com