Do you know the most common dish to the kitchens all around the world? Not hard to guess for a foodie: It is filled dumplings! In Poland pierogi, in China wonton or jiaozi, in Japan pot stickers, in Ukraine varenyky, in Korea mandu, here in Turkey manti, in Syberia pelmeni, Jews has kreplach, in Czech Republic knedlíky, and in Italy they have ravioli.
There are differences, of course. Filled with chicken, beef, pork, cheese or vegetables; some of them are big, some small (for example, in Turkey, they are really small, traditionally there has to be 40 of them in a tablespoon, go figure!); boiled, steamed, fried, some served with a sauce but some just plain… But at the end of the day, they are cooked balls of dough; international comfort foods that bring warmth, coziness, laughs and happy calories to our homes.
Pasta dough prepared according to Homemade Pasta Recipe
Choice of filling
Choice of sauce
1/2 gallon water
1 tablespoon salt
1- Prepare the dough according to Homemade Pasta Recipe.
2- If you have pasta roller go up to thickness level 7.
3. Place two sheets of pasta dough next to each other. ( Or just one large enough to stuff and seal.)
4. Place approximately 1 teaspoon of filling ever couple inches on first sheet of the pasta.
5. Close the other sheet on top of the other one.
6. If you have a ravioli cutter, cut the pockets. If not just cut squares and gently press with your finger to make sure it seals properly. Make sure you do not leave any air inside.
7. Leave in fridge for about 3 hours. If not using immediately you can freeze after this 3 hours.
7. Bring water to boil. Add salt and boil for 5-7 minutes until they float. Do not boil more than 10 at a time.
8. Serve with your choice of sauce.