Handmade cheese dumplings

It is Western dumplings, common in Italy, a traditional food that is very popular in the West. The triangulation has a unique texture from the fork, and small details reveal a remarkable style of Western cooking. And they were wrapped in cheese, and they bit it soft and thick, and they rolled up on the tip of their tongues with heat, and the intoxicated milk was full of mouths. And with a thick sauce, a typical Western taste is sprayed. And most of all, it's the same way Chinese dumplings are made. This full sense of ritualism gives it the same warmth。

Recipe Recommendations

mascarpone appropriate amount
Tagasca olives appropriate amount
flour appropriate amount
eggs appropriate amount
cheese appropriate amount
tomato appropriate amount
eggplant appropriate amount
garlic appropriate amount
olive oil appropriate amount
basil appropriate amount

salty and fresh
fried
half an hour
simple

Steps for Handmade cheese dumplings

A mix of flour, eggs and water makes the face of the dumplings, making them into as thin a skin as possible and cutting into square pieces。

A mixture of cheese and mascaroni was put into a flat mix of a little pepper powder and olive oil。

The water is slightly wet on the surface of the skin, squeezes into the modulated cheese pie, folds the skin into a triangle, presses the edges, and makes beauty with the fork。

Hot pots of oil, tomatoes and a few tagaska olives。

The dumplings are boiled in the pot, mixed with sauce。

I'll put an eggplant sauce on the bottom of the plate, put a dumpling in the dumplings, put on a lore leaf