Dumplings in the Dio

Directions

• Dumpling dough
• In a large bowl, combine flour and salt. Add water while stirring to combine. Use a 4:1 ratio of flour to water. Transfer the dough to a flat surface and knead for a few minutes until the dough is smooth and soft. Form the dough into a ball and cover with a thin towel for 30 minutes.
• Divide the dough into two large pieces. Then, roll out each piece to make them long and thin. Cut these long pieces into 1/2 inch pieces. These are your dumplings.
• Take a dumpling and roll it out until it is thin and forms a circle. Place a spoonful of filling in the center of the dumpling. Take two pieces on opposite ends of the dumpling and bring them together. Then pinch along the crease to close the gap.
• To add detail, press a fork along the edge of the dumpling.
• Eggplant and basil filling
• Saute onions and garlic in olive oil in a pan. While that is cooking, chop eggplant and basil.
• Place the eggplant and basil in the pan, and cover with olive oil
• Sauerkraut and onion confit filling
• Simply take the sauerkraut and onion confit from the can, mix them together, and place in the roll dumpling dough! It is also easy to substitute these canned goods for kimchi.
• Creamed chard dumpling filling
• Heat the butter, add the chard, cream and raisins and cook until wilted.
• Cooking the dumplings
• Fry in oil or boil in water.