Dumplings with Lentil Filling

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Dumplings with Lentil Filling
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
8
For the dough
225 grams peeled potatoes (from the previous day, cooked)
125 grams Pastry flour
1 teaspoon Baking powder
1 teaspoon Dry yeast
½ teaspoon salt
1 egg yolk
For the filling
1 tablespoon butter
150 grams Lentils (red)
250 grams Sauerkraut (well drained)
salt
peppers
Caraway (ground)
For cooking
vegetable oil (for frying)
How healthy are the main ingredients?
SauerkrautpotatoLentilsaltsaltCaraway

Preparation steps

1.

Cook lentils in plenty of water until soft and then drain. Heat butter in a pan and fry sauerkraut, season with salt, pepper and cumin and simmer for 5 minutes. Set aside and let cool.

2.

Press potatoes through a press. Sift flour, baking powder and salt and add to potato mixture and process everything into a smooth dough along with yeast and egg yolks. Roll out dough on a floured surface and cut into 8 rectangles of each about 12x16 cm (approximately 5x6 inch).

3.

Pour filling on one side of the rectangles, turn slightly and roll dough into dumplings. Squeeze seams well.

4.

Fry dumplings in hot oil until golden brown and drain on kitchen paper. Serve lukewarm or cold.