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Pot-sticker dumplings were plump, juicy parcels of porcine goodness buried beneath a thin sheet of batter, and dry wok prawns came all crunchy in their shells and suffused with freshly crushed spices.
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3. Using pastry bag fitted with wide tip (or a small but heavy self-sealing plastic bag with 1/2 inch cut off one corner), pipe one-third of batter onto baking sheet in a ring about 9 inches in diameter.
Drop teaspoons of batter on baking sheets, leaving about 3 inches between.
Add 1 heaping tablespoon portions of batter onto prepared baking sheet (these don't spread out, so it's okay to put them close together).
Drop spoonfuls of batter onto a baking sheet.
Drop rounded tablespoons of batter onto the baking sheet.
Pipe 1 inch (2.5cm) portions of batter onto a lined sheet pan, using 1/4 inch (6.35mm) plain-tipped piping bag.
Place tablespoons of batter onto the cookie sheet, spacing them around 2 or 3 inches (5 - 7.5cm) apart.
Use a spoon or a small ice cream scoop to scoop even amounts of batter onto a baking sheet.
Drop tablespoonfuls of batter onto the cookie sheets.
Drop teaspoonful of batter onto the baking tray (sheet).
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