Screenshot from [Raymond's cooking tips] Fang Zi from BBC Food: http://www.bbc.co.uk/food/recipes/cepstortelliniwithro_93488 4 servings The flour used to make dumpling skin in the original recipe is pasta flour. There is no special note in the video. It should be possible to use ordinary flour.
Making dumpling skin: You can put the flour and 2 eggs into the food machine under the simple one. You can add a small amount of water according to the dryness and humidity of the flour, and encourage as much as possible without adding water.
Then remove the dough from the food processor and rub it with your hands for 2-3 minutes until the dough is smooth and elastic. Dip the dough to 1 cm, cover it with plastic wrap and refrigerate in the refrigerator for 30 minutes.
Remove the dough and use a dough mixer to flatten the dough. If the facer can be adjusted to control the thickness of the dough, first press the surface from the thickest one, then press the dough again with a thinner file until the thinnest file is used, which is about 1 mm.rWith so much flour, you can probably take out 6 pieces of 35X10cm dough.rPut the pressed dough on the plastic wrap and put it in the refrigerator for storage.
Stuffing: Heat in a pan and heat over the fire. Add the chopped porcini mushrooms to the pan, season with pepper and salt, and fry for 2-3 minutes until the mushrooms are soft. Then add chopped small onions, chopped sage leaves and garlic to the pan, mix well with mushrooms and 1-2 minutes. Add lemon juice, mix well and turn off the heat.
After the stuffing is cooled, it can be placed in the refrigerator for storage.
Apply a large amount of dumpling skin to the egg yolk to bond.
Put the stuffing on the dumpling skin, put 4 teaspoons of stuffing on a dumpling skin, and make 4 dumplings. Each piece of stuffing should be separated by a distance. After that, the dumpling skin is folded from top to bottom, and the empty part between the two dumplings is pressed by hand to discharge excess air, in order to pinch the dumpling skin. Repeat the steps for the remaining 6 dumplings to wrap
You can cut out the dumplings with a cookie cutter.
The two corners of the dumplings are folded in half to form the shape of the Italian dumplings as shown. Sprinkle some flour on the surface of the dumplings to prevent sticking
The water must be boiled before it can be dumped, and the dumplings can be cooked for 2-3 minutes.
If it is raw pine nuts and hazelnuts, you need to bake in the oven, 170 degrees, 10 minutes.rPreparation of sauce: Put the butter in the pot to heat it and melt it to a brownish and nutty flavor. Add chopped sage for 5 seconds, then add water and lemon juice and cook for 1-2 minutes.
Put the cooked dumplings on the plate, pour the sauce, and sprinkle with pine nuts and smashed.
1. If there is no fresh porcini, you can also use dry boletus soaked in water to use it. 2. In the video, Raymond did not add sage to the filling. It was included in the recipe on the BBC Food website and can be adjusted according to your taste. 3. In the website section, an egg was added to the dumplings, but no eggs were added to the dumplings in the recipe description and video, so I omitted here. 4. Raymond added some salt to the water while cooking the dumplings. It should be to make the cooked dumplings not sticky.