Stuffed dumplings from pasta dough (soup)

For these stuffed dumplings you need a soft pasta dough. For this one needs the following ingredients:

300 g of flour, 1 egg, 1/8 l of water (milk), salt.

The ingredients for the dough are well kneaded with the food processor, the pasta dough should be very fine and supple, then form into balls, with about 5 cm in diameter. Then coat with oil and leave for at least 30 minutes in a warm place. Cover with cloth or plastic wrap.

The ingredients for the filling: roughly 200 g of smoked bacon, 1 onion, parsley, pepper, possibly 1 small carrot coarsely grate. Roast all ingredients in a saucepan.

Roll out the dough balls with a rolling pin to 2 mm thickness. Add a large tbsp of this fullness to the batter.

Break in the dough on the left and on the right and then fold over again so that a square is created. Put the doughy together with a toothpick, because the bags should not open during cooking.

Now put the stuffed dumplings with the thick side down in boiling, salted water and heat over medium heat about 20 minutes rather than let cook. When they ascend they will be finished soon. The volume of filled dumplings doubles approximately.

Soup: Leave some of the roasted bacon in the pot and add the vegetable stock or water. Season to taste (bouillon cubes, parsley, lovage, chives, salt pepper), if necessary add a little diced carrot. Serve the boiled dumplings with the soup.

How to Make Shanghai Soup Dumplings, with Andrea Nguyen | May 2020