Sheet pan: A standard quarter or half sheet pan is helpful for lining up folded, uncooked dumplings. Once the dumplings are formed, you can slide the whole sheet pan into your freezer, and once they’re solid, transfer them to a zip-top bag. Eighth sheet pan: For the cookbook, we developed a method where we use an eighth pan— which fits inside a 12-inch steamer basket—to steam the rice rolls. Bench scraper: We use a [plastic] dough scraper to sort of scrape [and fold, and roll] the steamed rice rolls out of the sheet pan. The sheet pan can get really hot as you move it in and out of the steamer.