Dumplings with Cheese, Leek and Carrot Filling

For the dumpling dough, sift the flour on the work surface and pile up. Make a well in the middle of the flour, pour in the egg and salt, and mix with the flour. Add 3-4 tablespoons water and knead until an elastic dough has formed. Cover the dough with a kitchen towel and let rest for 15 minutes.

For the filling, trim the leek, cut in half and rinse. Peel the carrot and cut with the leek into small cubes.

Heat butter in a frying pan and cook the leek and carrot in it until al dente. Season with salt, pepper and nutmeg. Place the leek and carrot in a colander and allow to drain over a bowl.

Mix the goat cheese and egg yolk in a bowl. Mix in the drained leek-carrot mixture, mint, olives and Parmesan, and let rest for at least 30 minutes.

Roll out the dough thinly and cut into about 5 x 8 cm (approximately 2 x 3 inches) rectangles.