Dumplings Filled with Ground Meat and Vegetables
Ingredients
- For the dough
- 100 grams Pastry flour
- salt
- 1 egg
- egg whites (for brushing)
- Pastry flour (for dusting)
- For the filling
- 50 grams Ground meat
- 1 tsp carrots
- 1 tsp Celery
- 1 generous pinch herbes de Provence
- salt
- freshly ground peppers
- For the garnish
- Herb Chip
- Pumpkin seed oil
- Basil
Preparation steps
For the dough, mix together the pastry flour, a pinch of salt and egg. If necessary add a little water to create a smooth, pliable dough. Cover and let rest about 30 minutes.
For the filling, mix the ground meat with carrots and diced celeriac and herbs. Season with salt and pepper.
Roll out dough on floured surface into a thin sheet of dough. Place about 1 tablespoon filling on dough every10 cm (approximately 4 inches). Then cut into 12x12 cm (approximately 4 3/4 inch) squares and brush the edges with egg white. Pull up the corners of the dough and squeeze the edges over the filling. Cook in boiling saltedw ater about 10 minutes. Arrange chips and basil on plates and top with dumplings. Drizzle with pumpkin seed oil and serve as an appetizer.