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Ingredients
Filled Dumplings
- Ingredients
- 400 grams Semolina flour
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 egg
- 350 grams Ground meat (mixed)
- salt
- freshly ground peppers
- Pastry flour (to work)
Spread the semolina flour on a work surface and knead with 180 ml of warm water (approximately 6 ounces).
Initially, the dough is very dry, but after about 10 minutes of kneading it should be soft and supple. Form the dough into a ball, wrap in foil and refrigerate for about 1 hour.
Peel and finely chop the onion and garlic. Fry them in hot oil, then add the egg and meat. Season with salt and pepper.
Divide the dough in half. Roll out each half thinly and cut out circles of 6-7 cm diameter (approximately 2-3 inches).
Put 1 teaspoon of filling onto each circle of one dough half.
Top with the remaining circles and press the edges together.
Wrap around a finger and press the ends together.
Place the finished dumplings on a floured surface and allow to dry for 30 minutes. Cook in salted water for 8 minutes. Goes well with tomato sauce or sage butter.
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |