CHICKEN pot pie, like so many other dishes, was a way to stretch chicken by encasing it in less expensive, more filling dough.
(See also How to fill dough with potato stuffing).
The name doughnuts, he wrote, came later, from Elizabeth Gregory, a New England home cook in the mid-19th century, who made fried dough filled with nuts (dough-nuts) and lemon rind for her son, who later took credit for the hole.
Customers at Jiangming Hundun Guan handed over money to a man in a cart as two women at a nearby table carefully filled thin dough with minced pork and twisted them into tortellini-size dumplings.
Add each filled wrapped dough on the greased side of the wax paper.
Repeat, filling all dough circles.
For a savory sopapilla, fill the dough with rice, beans, and meat.
You could fill this dough with dried fruit, or a cinnamon-sugar mixture whatever strikes your fancy.
The big dough-rolling tables and enormous bowls filled with rising dough suggest good things, and this is indeed the case.
While pain au chocolat is traditionally made with croissant dough, the chocolate brioche variation is dough filled with dark chocolate and chopped hazelnuts, then shaped into any kind of shape that strikes your fancy.
Hand-formed, yeast or cake dough, filled with jellies or homemade custard, rolled in cinnamon sugar or glazed -- these creations, all fried in Wesson oil -- are worth blowing a diet.
