Stuffed Dumplings – Panzarotti

Cook the yeast dough and let it rise.

For the filling, finely dice the cheese and ham and place in a suitable bowl. Chop the egg and parsley, stir both with the Parmesan into the cheese-ham mixture, season with 1 pinch of nutmeg, salt and pepper. Knead the dough again, roll out thinly on a floured surface and cut out ten 12 cm circles. Place 1 lightly heaped tsp of filling on each half of the circle.

Brush the edges with egg white, fold the free half over the filling, press edges firmly together with a fork.

Heat plenty of oil to 180 °C in a deep fryer or deep frying pan. Bake the dumplings in it for about 8-10 minutes. Then drain on kitchen paper and serve hot.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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