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Dumplings in pan




Fontina cheese

2 slices


50 oz

Iodized salt

1 teaspoon

Extra virgin olive oil

20 oz

Dry brewer's yeast

1 unit


130 oz

Wholewheat flour

50 oz

Type 00 wheat flour

200 oz

starters from Italy

Dumplings in pan

Dumplings in pan

with meat with gluten with lactose high in phosphorus

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Dumplings in pan

Tasty dumplings, very soft and bake well without burning

Dumplings in pan step 1

step 1

Take the two flours and put them in a bowl. Prepare the yeast in the meantime: put in lukewarm water in a bowl, the yeast and a teaspoon of sugar

Dumplings in pan step 2

step 2

Cover and let it ferment for at least 15 min. Then add the fermented yeast to the flour, add the oil and knead well.

Dumplings in pan step 3

step 3

When the yeast is well blended add the salt. Working the dough. Form a ball and let it rest for 20 minutes.

Dumplings in pan step 4

step 4

At this point, stretch and cut out the rectangles you will make with what you like. I put the sweet fontina and the cooked ham.

Dumplings in pan step 5

step 5

At this point roll the rectangles on the longest part, forming salamis. Take in the rolled rectangle and put the donuts together at the ends.

Dumplings in pan step 6

step 6

Take a pan with a thick bottom and lay down the donuts. Cook at medium flame for 5 minutes

Dumplings in pan step 7

step 7

Cover with a lid so they will bake without burning. Enjoy your meal.

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