Dim Sum technique.
Ok, so what do I have to use traditional Chinese ingredients on these? I was thinking: Let me replace the wonton wrapper with flour/egg/salt and water. Then let me roll it out on a Pasta machine, place la small amount of ricotta/mozzarella/parsley in them and pinch the edges and place them into hot water that has been salted? I can then add fresh tomato sauce, some parmigiano-reggiano and fresh basil, no?
That’s how my 外婆 taught me.
The Emporer of the Yuan Dynasty would roll in his grave if he read this…
Dim Sum technique.
Ok, so what do I have to use traditional Chinese ingredients on these? I was thinking: Let me replace the wonton wrapper with flour/egg/salt and water. Then let me roll it out on a Pasta machine, place la small amount of ricotta/mozzarella/parsley in them and pinch the edges and place them into hot water that has been salted? I can then add fresh tomato sauce, some parmigiano-reggiano and fresh basil, no?
That’s how my 外婆 taught me.
You forgot the rare cream and the box.
Where do you think your 外婆 got her recipe?
I don’t think a shu mai prep would work so well, when you drop your open-top shu mai-violi into the boiling water
Dim Sum technique.
Ok, so what do I have to use traditional Chinese ingredients on these? I was thinking: Let me replace the wonton wrapper with flour/egg/salt and water. Then let me roll it out on a Pasta machine, place la small amount of ricotta/mozzarella/parsley in them and pinch the edges and place them into hot water that has been salted? I can then add fresh tomato sauce, some parmigiano-reggiano and fresh basil, no?
That’s how my 外婆 taught me.
If you make it, I will eat it.
Ok, but fair warning, I will call them…ravioli.
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
