Gyoza Wrapper
Konnichiwa, gourmets! The Gyoza Wrapper is the basis of the gyoza themselves, and we could not pass by this recipe. In Japan, you can safely buy a package of rolled roundels for sculpting gyoza, but if there is no such…
Dough
Homemade Pasta Dough
Ciao, gourmets! Today we are telling you how to make a proper and real dough for pasta and ravioli. The dough for ravioli paste is very dense in structure, because of this it is very difficult to roll it out…
Hand-pulled noodle laghman
As-salamu alaikum, gourmets! Today, preparing for the most delicious dish of the peoples of Central Asia is a Laghman. Initially, it is believed that the history of the dish goes back to Uyguria, East Turkestan, and now it is the…
Dough for maultaschen
Here you will find a dough recipe for German dumplings. German dumplings, they are also Maultashen, have been cooked in Germany for at least 300 years. The recipe for the dough is simple, it can also be used to make…
Pâte Brisée
Pâte Brisée (Shortcrust Pastry) Recipe Pâte Brisée is a crispy base for any pie. The base is obtained with a dense crust and crunch. You can choose any filling for such a pie, for example, we prepared Quiche Lorraine. Android…
Homemade Filo Pastry
How to cook Filo Pastry? Homemade Filo Pastry is a soft, elastic and very thin dough from the cuisine of the Mediterranean countries. The dough is used for various dishes of European cuisine, these are bureki, Bulgarian banitsa and others.…
