[Sca-cooks] al-Hafla breakdown ...

Christiane christianetrue at earthlink.net
Thu Feb 12 14:05:00 PST 2009

>For future reference...
>Something I've learned over the years regarding filled dumplings of  
>various kinds, including mantee: you can freeze them on parchment- 
>lined cookie sheets until they're completely, rock-hard frozen -- you  
>may have to freeze them in several batches -- and then transfer them  
>to ziplock bags to save space, and since they keep their shape and  
>don't stick together to any appreciable extent, and those that do  
>separate easily in the pot, they're pretty easy to handle.
>In boiling them, I find that you can reduce the tendency to burst open  
>by having _lots_ of boiling water; the more water, and the faster you  
>can bring it back to a boil, the better; dropping 20 pounds of frozen  
>dumplings into a 20-quart pot is a bad idea, tempting though it may be  
>to get them all cooked at once.
>Once the water comes back to a boil (after you've cooled it by adding  
>frozen dumplings to it), you break with the traditional pasta wisdom  
>and lower the heat to a simmer. Once the dumplings float, give them  
>about five more minutes for the filling to cook through (an instant- 
>read thermometer is helpful here), they're done. Since they're just  
>done, and not heated to the boiling point, there's no steam buildup  
>inside, and no internal pressure, so little to no bursting.

Thanks for the tips, Master A! I will be using them to make meat ravioli this weekend!

>"Most men worry about their own bellies, and other people's souls,  
>when we all ought to worry about our own souls, and other people's  
>			-- Rabbi Israel Salanter

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