As you gather up the edges around the filling, you will notice that the bottom quickly gets thicker than the top. Make the edges of the wrapper slightly thinner than the center. Working one by one, use a rolling pin to roll out the dough balls on a flour dusted surface. I recommend keeping a lightly damp cloth handy to place over the dough balls once cut so that they don’t begin to dry out. When it has doubled up in size, I rolled mine out into a long log-shape and cut it into about twelve individual dough balls. Once the dough is made and kneaded, it needs to rise for at least an hour – or longer – until it has doubled in size. If you have a proofing setting on your oven, I highly recommend you put it to use in this recipe.
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