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3 4 5
continued from page 2
5 Divide the dough into small portions (approx. 2" diameter
Using a pasta maker, roll one portion of dough through, starting at
the lowest setting.
the dough through the
rollers several times,
increasing the setting each time -- you'll want to roll the dough as thinly as possible.
(Note: If you
donít have a pasta maker, never fear! You can also do this step
using a rolling pin.)
the dough into rounds, approximately 3" or so in diameter. You can
use a cookie cutter, if you have one, or a large mug/glass. Set
the finished round aside on a floured surface.
with the remaining portions of dough.
Note: If you've
got other people helping you, you may want to have them wrap the
dumplings as you make the wrappers ... it's much more
efficient. If for some reason you choose to make all the wrappers
before proceeding to the filling step, cover the finished wrappers
in saran wrap (lightly flour the saran wrap surface to prevent the
wrappers from adhering to the plastic) to prevent them from drying
out too quickly.
start wrapping, baby!
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