Date: Mar. 15th, 2014 09:40 pm (UTC)
Dumplings: I find it easiest to dampen the wrapper before adding the filling. So: hold single wrapper in one hand, run wet fingertip along margins, add a scoop of filling in the middle, and pinch to seal. Also, skimp on the filling. What looks like enough is too much, and overstuffed dumplings asplode.

Muffins: do you know the Muffin Method? 2 bowls. Mix wet ingredients in one, mix dry in another (don't bother creaming the butter and sugar, just melt the butter and stir it into the wet.) Then pour the wet ingredients atop the dry, as this will lessen how many strokes you'll need to mix the batter.

We should cook together and discuss character tormenting and David Bowie's Area. :D
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