I was wondering if anyone would have any ideas on how I could efficiently streamline production for dumplings or siu mai using a pasta machine, or a dough sheeter. (if this is possible)
I was thinking I would be making the dough in a hobart mixer, resting and then working the dough through a machine until I achieve the right thickness, then have the assistants scoop filling onto the bottom and then sheeting some more dough and arranging on top, then pressing down and then cutting out- much the same as making ravioli to a certain extent.
I would want them to be quite large. I know it seems quite unusual practise but i would want to make high volume for catering event regularly and i don't really want to have someone standing there rolling out piece by piece by hand.
thanks in advance for any suggestions