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Roll out to ½-inch thickness and cut into 1½-inch squares. Drop the pieces of dough into the boiling broth. Reduce the heat to low, cover and cook for 10 minutes.
When making dumplings, begin with a small amount of filling, so that they're easier to work with, and increase the amount as you get used to the technique. Set each dumpling aside on the cloth-covered tray. To cook the dumplings, bring a large pot of water to a boil and drop a few dumplings into the water.
It doesn’t matter if we’re coming up on Lunar New Year or any old day of the week: We always have dumplings on the brain. BTW, the Chinese word for dumpling represents the exchange between the old
In a large bowl, combine the spinach, ricotta, pecorino, and egg yolks. Stir to blend. Stir in the nutmeg and salt to taste, then gently stir in the flour, mixing just enough to pull the mixture together.
These are then mixed together and the dough rolled out into a thin layer. The filling can be either sweet or savoury; the most common fillings are apple, walnut, poppy seed, ricotta, or tarragon. The filling is then spread onto the sheet of dough, and the dough then rolled up. [2]
To cook the dumplings, bring a large pot of water to a boil and drop a few dumplings into the water. When the dumplings float to the surface, add a cup of cold water to the pot.
Toss everything for the soup into the crock pot. Cover and set to cook for 6-8 hours on high or 8-10 hours on low. Once nearly done, remove the chicken and shred.
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