facebook-tracking-pixelIRCA | STUFFED AND SOFT DUMPLING


SOFT BREAD 50% g 1000
white bread flour - 240W g 1000
salt g 5
unsalted butter 82% fat - or CREAMY MARGARINE g 130
extra virgin olive oil g 100
fresh yeast g 50
caster sugar g 30
water g 1000


Knead for 3 minutes on first speed and for 9-10 minutes on second speed.
Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough. 

Final composition

Divide the dough into 80 grams pieces and shape them into balls. Let them rest for another 5 minutes.  
Use a dough sheeter or a rolling-pin to roll the shortcrust pastry out to a thickness of 4 mm.
Stuff on one side (2 options):
First option: prosciutto cotto, a little tomato sauce and mozzarella cubes.
Second option: curry philadelphia, smoked salmon and mozzarella cubes.
Brush the edges of the dough with egg wash. Shape the pieces into dumplings and seal well the edges.
Place in the proofer at 28-30°C for about 1 hour.
Brush again the surface with egg wash and sprinkle with sesame or poppy seeds.
Bake at 220°C for about 15-17 minutes

Recipe created for you by Piero Gervasi

Pastry Chef