Homemade soft dumplings filled with seasoned tomato sauce and mozzarella, breaded and baked or air-fried. Recipe for about 9 dumplings, lighter than store-bought ones and customizable in filling.
Heat the milk with a tablespoon of oil and salt until just below boiling point.
Before the milk cools, add the flour and mix with a wooden spoon until a smooth dough is obtained.
Let the dough cool slightly, then roll it out with a rolling pin into a thin sheet.
Using a glass or a pastry cutter (about 10 cm in diameter), cut out discs from the sheet.
Spread a bit of seasoned tomato sauce and julienned mozzarella on one side of each disc.
Fold the discs over into a crescent shape sealing the edges with your fingers.
Dip the dumplings first in beaten egg and then in breadcrumbs or cornflakes for coating.
Arrange them on a baking sheet lined with parchment paper or in the basket of the air fryer; spray a little oil on top.
Cook in a preheated oven at 180°C for about 20 minutes turning them halfway through, or in an air fryer at 180°C for about 15 minutes turning halfway through, until golden.
Pastry cutter or glass (about 10 cm)
Rolling pin
Wooden spoon
Baking sheet or air fryer basket
Italy
