Italian dumplings recipe revolutionizes tradition

Are you dreaming of delicate cheese dumplings that will melt in your mouth? If so, you must check out this recipe from a Polish culinary producer for this delicacy. This time, the cooking master opted for an Italian filling, mixing two famous Italian cheeses. Unbelievable!

Although Polish culinary master - Ewa Wachowicz has surprised us many times with her absolutely extraordinary culinary creativity, the home cooking specialist has outdone herself this time. We feel these dumplings will soon become a hit in your home as well—just give them a chance. Creating additional batches will be a breeze if you decide to make them.

What makes these dumplings so special? Of course, the filling. Ewa Wachowicz created a filling with ricotta—a slightly sweet whey cheese—and parmesan—a rennet cheese full of saltiness and umami. Combining these two Italian cheeses gives a delicious result that simply begs to be savored. All this is mixed in a delicately steamed pierogi dough and seasoned with another product associated with the Apennine Peninsula: basil. Admit it, these are genuinely Italian dumplings!

Ingredients:

        
• 18 ounces of flour,
• 1 cup of boiling water,
• 1 egg,
• 1 tablespoon of olive oil,
• A pinch of salt.

Filling:

        
• 9 ounces of ricotta cheese,
• 1 cup of grated parmesan,
• Basil leaves,
• 1 egg yolk,
• Salt, pepper.

Preparation:

1. Sift the flour and pour it onto a pastry board or countertop. Gradually pour in the boiling water and mix with a knife. Add the egg to the mixture and mix again. Pour in the olive oil and salt, then knead the dough. Cover it and let it rest for 20 minutes.
2. Mix the ricotta with the grated parmesan, egg yolk, salt, pepper, and torn or chopped basil leaves.
3. Once the pierogi dough has rested, roll it out and cut out circles. Fill each one with filling, then seal the edges.
4. Boil in salted water in small batches. Remove them from the water after a minute (counting from when the pierogi float to the surface). The chef recommends shocking them in cold water and draining them on a sieve. Serve with brown butter. Enjoy!