Using dumpling skins as lasagne
- Joined: Jan 11th, 2005
- Posts: 52
Just had tried a great lasagne done by a friend using dumpling skins instead of pasta ... quite interesting ... the guy who made it also asked his local "xiao qu" jiaozi skin maker to fashion some dough for him to fit his lasagne needs. Quite the enterprising young fusion chef ...
Guest
Re: Using dumpling skins as lasagne
why not just make your own dough?
it is easy enough and probably better than dumpling skins.
Michael
Re: Using dumpling skins as lasagne
guess he's too busy making other types of dough to roll his own
Phil E. Buster
Re: Using dumpling skins as lasagne
How hard can it be? Aren't dumpling skins simply water and flour?
"It's not my fault."
Guest
Re: Using dumpling skins as lasagne
YA the skins are easy enough to make, but I think it's interesting to find alternative methods. Again nothing beats fresh egg pasta though, golden...al dente and oh to satisfying. 8-)
adam
Re: Using dumpling skins as lasagne
Even with a hand cranked pasta-machine, making fresh lasagna is fairly time-consuming. I suppose that wouldn't stop a dedicated chef with lots of spare time -- but then he or she would also have to allot half a day to making the bechamel and the ragu (which must simmer for at least three hours, according to most Florentine recipes). Throw in the time needed to shop, chop and clean up, and you've spent almost an entire day.
Adam Pillsbury
Managing Editor
Immersion Guides
CHEFinthePRC
Re: Using dumpling skins as lasagne
Ya know what, my mom made sagna with the pre made pasta sheets from a box and it was always fantastic. when cooking at home you should remember that cooking should be a pleasure and never a chore. So why not use a can of tomato sauce, the pre-made noodle and, my mothers trick, cottage cheese and egg yolk instead of Béchamel.
Yes, of course when I have a professional kitchen and a line of cooks...I would never try anything but the artisan way, but hell who hasn't seen the pathetic kitchens in our apartments here in the Jing!!
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Guest
Re: Using dumpling skins as lasagne
Um, because lasagne made in the Italian way is sublime. Using ricotta is distinctly Italian American and produces a totally different product... as for cottage cheese and egg, sounds like a bastardization on a bastardization, and canned tomato sauce??? Why, when homemade sauce is so simple, fast and easy???? If you're expecting lasagne Bolognese you will be distinctly disappointed by anything else. Cooking at home should be a pleasure -- and so should the results!
CHEFinthePRC
Re: Using dumpling skins as lasagne
I agree with everything you just said, cooking should be a pleasure but the reality is that most people can't stand to go threw the process of it. At least a "bastardized" equivalent can offer some easy solutions for those who don't find the drive to excel in the culinary kingdom.
At any rate anything you cook from oeufs a la nage to boiled water, it's a step in the right direction and it all starts with baby steps.
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Guest
Re: Using dumpling skins as lasagne
Yes, and baby steps include making your own sauce -- not hard. Using good ricotta and parmasan cheese -- also not hard. Good food starts with good ingredients, not crappy sauce from a can and cottage cheese mixed with an egg yolk.
P.S. I don't have a problem with Italian American lasagne, it's just not lasagne Bolognese.
CHEFinthePRC
Re: Using dumpling skins as lasagne
Point taken, artisan is artisan bc its made with heart and sole, with an understanding of the history and process involved. I am sure the single mother who raised 2 boy's while working 3 jobs would have appreciated the art in cooking if she could only find the time to take a selfish moment for herself.
We never went hungry, thanks to cottage cheese and egg yolks.
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Guest
Re: Using dumpling skins as lasagne
I think you mean soul -- unless by artisan, you mean a fish course. Anyway, I'm not talking about "artisan" food -- what new age mumbo jumbo term is that, anyway? I'm talking about eating good, unprocessed foods, that actually taste better -- and are cheaper -- than quick shortcuts. I hate the current trend of opening up a series of cans, stirring them all together and calling it a home-cooked meal. Poor -- in money or time -- or not, we don't have to eat that way.
Phil E. Buster
Re: Using dumpling skins as lasagne
if i counted how many half-empty cans and bottles of stuff that i end up throwing away... i agree you with guest44, i'm trying to cook more stuff from scratch and it really doesn't take that much extra time... at least for the cooking (the extra dishes are another thing)...
"It's not my fault."
CHEFinthePRC
Re: Using dumpling skins as lasagne
Fresh is always best and with some smart planning cooking from scratch can be hassle free and even fun :!:
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vran
Re: Using dumpling skins as lasagne
I will have a try. That's interesting.
Be a happy girl! ^^