Dumplings using pasta dough

Dumplings using pasta dough

With the left over dough from making tagliatelles, I used the hand pasta machine to form thin round pieces. Cooked a veg meat filling and use the round disc to make dumplings, instead of raviole. The result is good, the skin is thin and has a slippery yet firm texture. 

pasta dough dumpling skins

1. Divide pasta dough into small portions, flatten by hand into round discs, use the pasta machine to progressively flatten to the second thinnest setting. Turn direction 90 degree in each rolling to keep the form as round as possible.

Dumplings using pasta dough

2. Cook the filling, I used dried shrimp, cabbage, pork and fennel fond, need to be very dry, let it cool down.

3. Form dumplings like half moons, cook in a pot of boiling water until the skin is soft to eat, around 2 minutes.