Multicultural lunch? A Polish recipe for perfect Italian-inspired dumplings wows British foodies
Are you dreaming of delicate cheese dumplings that will melt in your mouth? If so, you must check out this recipe for the ambsolute delight. This time, the culinary expert has opted for a distinctly Italian filling, blending two renowned Italian cheeses. It’s simply unbelievable!
Although a Polish chef, Ewa Wachowicz has wowed many with her extraordinary culinary creativity, the home cooking specialist has outdone herself this time. We feel that these dumplings will soon become a hit in your household. Give them a try just once, and you'll see how effortless it is to make extra batches.
What makes these dumplings so unique? It's all about the filling. Have you ever tried a filling with ricotta — a slightly sweet whey cheese — and parmesan — a rennet cheese brimming with saltiness and umami? Combining these two Italian cheeses results in a delicious effect that begs to be savoured. All this is encased in a delicately steamed dumpling dough and seasoned with yet another product associated with the Apeninne Peninsula: basil. Admit it, these are genuinely Italian dumplings!
Dumplings with ricotta and parmesan according to the Polish chef
Ingredients:
- 500 grams of flour,
- 1 cup of boiling water,
- 1 egg,
- 1 tablespoon of olive oil,
- a pinch of salt.
Filling:
- 250 grams of ricotta cheese,
- 1 cup of grated parmesan,
- basil leaves,
- 1 egg yolk,
- salt, pepper.
Preparation:
- Sift the flour and pour it onto a pastry board or countertop. Gradually pour in a cup of boiling water; mix the liquid with a knife. Add the egg to the mixture and mix again. Pour in the olive oil and salt, then knead the dough. Cover it and let it rest for 20 minutes.
- Mix the ricotta with the grated parmesan, egg yolk, salt, pepper, and torn or chopped basil leaves.
- Once the dumpling dough has rested, roll it out and cut out circles. Place the filling on each one, then seal the edges.
- Boil in salted water in small batches. Remove them from the water after a minute (counting from when the dumplings float to the surface). Ewa Wachowicz recommends shocking them in cold water and draining them on a sieve. Serve with brown butter. Enjoy!
