A great noodle dish for any occasion:
Hello Asia fans!
They are popular mainly in Chinese cuisine, for breakfast or lunch. Because they prepare well, even freeze well and defrost quickly when needed They are served in the clear soup or with dip and chili sauce.
The pasta shells can be bought in Asian stores, cut to the right size and frozen, or they can be easily made from pasta dough. The best way is to use an Italian pasta machine: simply mix the ingredients loosely together, then run them through the rollers set at the widest possible distance until a smooth dough band is formed. Only then tighten the rollers to roll out the pasta shells thinly. Dust with flour each time so that the dough does not stick. Finally, cut the dough band according to the recipes and prepare it on the spot. Never leave the dough open, not even for a short time. Always cover it with a wet dish to prevent the dough sheets from drying out. If you want to make dough wrappers in advance, you must freeze them.
Preparation:
Pile the flour on the surface, in a hollow in the middle form the eggs and salt. Mix from the center, preparing only as much flour as the eggs are able to absorb. Finally, roll the dough smooth with the pasta machine as described above. (approx.40 pieces)
“This is how Asia cooks”, 2nd edition, page 24
Baked fat, basic
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