Cheese dumplings

Preparation

1. Put the flour, oil, wine and salt in the glass. Program 20 seconds, speed 6.

2. Make a ball and let it rest for 1 hour, in a plastic bag or wrapped in cling film. If the dough is too soft you can add a little more flour until it takes on body but you have to be careful because if you add too much the dough it will be rubbery.

3. While slicing the cheese and grating it for 5 seconds at speed 5. Lower the chips onto the blades. Add the cream and season with the freshly ground pepper. Stir a little with the spatula. This pasta has to be dense but juicy, in no case does it have to be soaked in cream.

4. After the rest time has elapsed, turn the oven to 180º with heat up and down so that it warms up.

5. Remove the dough from the fridge and remove the cling film. Sprinkle the work surface with flour and roll out the dough very thinly. The finer it is, the more crisp and rich they will be.

6. Cut circles of the desired size and place a bit of the sham or filler on top of each circle. Moisten the edge of the dumpling and close. Seal the joint with a fork.

7. Place the dumplings on the tray lined with baking paper or similar. They do not have to be very far apart because they do not grow but they cannot touch each other either.

8. Beat the egg and paint the dumplings evenly.

9. Bake them at 180º for about 15 minutes until golden brown. Let them warm on a rack.