Although it's an extra step, Shel, one thing I do is use a round (actually, round & corrugated) cookie cutter.
After sandwiching the filling between two wrappers, and pressing them to seal as good as possible (using either water or an egg wash), I then cut through the excess dough with the cookie cutter. This gives me a preferred round shape, and helps seal the edges too.
When making your "sandwiches" be sure and squeeze out as much air as possible. Else you'll have a mess when you cook them. |