EASY FRIED DUMPLINGS AND STUFFED ROLLS

Fresh bread makes the easiest dumplings and stuffed rolls. But it’s got to be fresh bread. If it’s stale, it won’t roll into the thin, pasta-like sheets that are necessary to make these delicious appetizers and finger foods.

What’s more, plain “whipped” bread (think Wonder Bread) won’t work because it’s too soft and light to hold up to any fillings. And don’t look to the bakery section of the store. Those breads are too coarse and too chewy. You’re looking for the standard, North American sandwich bread, brands like Pepperidge Farm, found in the bread aisle of most supermarkets.

Store any unused bread slices in the freezer until you want to make another round of these. All the dumplings and rolls can be assembled up to 4 hours in advance; place them on a large plate, cover tightly with plastic wrap, and refrigerate until you’re ready to fry them.