Egg dumplings crunches in Pizza Makers Princess 115000
Category: Dishes from cereals and flour products
Ingredients
ready-made dumplings
Cooking method
As often happens with me - food was born out of coincidence.
I loaded a full princess (deep pizza form) with sliced potatoes, it was still too early for cooking for dinner. I decided to cut the rest of the dumplings dough into noodles.
The dough was quite egg - for 100 ml of water 1 large homemade egg - rolled out, cut into strips of about 2 by 8 cm, there were a few strips left, they did not fit on the board for drying wide * noodles *.
Well, I sketched these strips of dough over the potatoes, anointed them with ghee, covered everything with a Teflon mug, and closed the lid.
As usual - 20 min on \ 15 min off.
The dough is steamed, dried, it became brownish, of this kind of chips. In general, for toothy, crunchy lovers - it's very interesting. It is better to pull them out right away - those lying under the lid have softened a little.
I think it's also good to make such * crunches * over meat - there are a lot of them, although it will not be in vain, let it work.
Actually, I was expecting just steamed noodles, but now it turned out baked, right up to a crunch.
Note
The teflon circle is slightly smaller than the diameter of the pizza mold. Covering vegetables, meat.
The lid does not get dirty, even if it is cooked and rests on it. This is especially true of cabbage - there is a lot of it raw, much less in finished form.
All the steam, condensing on the Teflon circle, flows into the pizza pan - the pan itself remains clean.
