Make Dumplings Easier With a Piping Bag and Twine
Homemade dumplings are the epitome of comfort food, but they take a hell of a lot of time to make. To speed up the process, skip rolling and cutting the dough and use a pastry bag.
Most gnocchi recipes recommend that you roll the potato dough into long strips, then cut into bite-sized pieces and seal with a fork. Epicurious has a better idea:
Instead of wasting time rolling and slicing the gnocchi dough, Anna suggested that I put the dough in a piping bag, let it cool for a few minutes (10 is fine, 30 is better) and pour the dough straight into the boiling water.
This idea is nothing new; What’s new is Anna’s suggestion on how to cut the dough. While some recipes suggest using a knife to cut the dough into 2.5cm pieces as you pull it through (which seems to require an extra hand, or at least a friend’s help), Anna advised me to knit a piece meat twine. pull over a saucepan, then use twine to cut the dumplings into individual dumplings that fall into the boiling water.
If you don’t like the twine tying method, Bon Appetit will show you how to perform the knife tying method. In addition, the recipe uses ricotta instead of potato dough, which may not be the dumplings you’re used to, but seems like a simpler but still tasty alternative. Check out the complete Epicurious recipe at the link below.