I’m on a dough shtick.
Pasta dough, mostly.
With a few dumplings thrown in.
Okay, what are those things actually called? Dumplings? Potstickers? Momos? I have like ten different names for them in my head and everyone calls them something different and every time I say a name, I’m wrong.
As you can tell, it has been frustrating me.
We’re going to go with dumplings.
Basically, they are small pockets of dough filled with tasty meat and steamed.
And for dumplings, you need dough.
Or, you know . . . knead dough.
So I’ve been kneading dough lately. On my weekends. Because it’s my favorite thing. My most favorite man bought me a totally awesome pasta rack to dry my pasta on. Not bragging, but he’s my most favorite. So, on Sunday, we stuck in a couple of movies—because making dumplings and pasta on the same day takes a long, long, long time—and I made dumpling dough. And pasta dough. And dumpling filling.
I’m not going to lie, half of the dumpling dough got wrapped up and stuck in the freezer after we ran out of filling. Because Sundays only have so many hours.
But I managed to finish the pasta off—thank goodness—and the drying rack worked like a charm. No more sticky pasta lumps! Yay!
So now my freezer is full of dried pasta and all the dumplings we didn’t immediately cook up and devour.
Which was not very many.
Basically, I have enough to snack on until next weekend—when I will be making more potstickers. Or dumplings. Or whatever you want to call them.
I’m perfecting my technique, see. Which means lots of practice. Trial and error, in which you eat all the evidence in order to keep other people from knowing about your mistakes in folding and rolling the dough.
Not a bad system, to tell the truth.
Someone enlighten me! What is the proper name for these dumplings/potstickers/momos/whatever they’re called? Have you made them? Tell me about it in the comments!