We often think of dough as a product. It can be rolled, stretched, shaped, baked, fried, steamed, the list goes on. Dough can be made from seemingly finished products. We took an interesting look at dough using cooked masa to make a masa cavatilli dough. There is the petite beurre, a buttery rich cookie made with buttery rich cookies. There is rice bread and potato bread. After eating the incredible bone marrow and oxtail dumpling at Sepia thoughts of dough and dumplings were reeling through my mind. I wanted to make a dessert borrowing the idea of a dumpling dough wrapped around a filling.
Like Andrew, I was going to use bread as the base for the dumpling. I made an uncooked bread pudding and then kneaded it into a uniform dough. We rolled the dough into disks and wrapped them around a caramelized apple filling. We steamed the dumplings, and then chilled them. This cooked the bread pudding and set the structure of the stuffed apple dumpling. Then we warmed the apple dumplings in the CVap and topped them with brown butter apple cider sauce. The bread pudding base became the dough. Could we then explore pizza pot stickers and chocolate cake cavatelli?
February 3, 2005