Filled Pasta
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Filled Pasta
Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of filling (cooking), fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta include ''jiaozi'', ''manti (food), mantı'', pierogies, ravioli and tortellini. The pasta wrappers are usually fresh pasta, but dried pasta can be used if the dumpling is not sealed. Premade filled pasta for mass consumption is often pasteurized to set the dough structure. While most filled pastas are sealed on all sides, rotolo ripieno is rolled, but not sealed,Serena Cosmo. ''The Ultimate Pasta and Noodle Cookbook.'' Simon and Schuster, 2017p. 114. and ''guotie (dumpling), guotie'' (potstickers) are often unsealed at either end. Similar types of pasta include layered pasta such as lasagna, while similar stuffed preparations include kachoris, samosas and tamales. See also *List of dumplings *List of stuffed dishes ...
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Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and ...
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