Summary

Ingredients

• 400 g dumplins (mini dumplins, finished product)
• 600 g pork fillet (s)
• 2 tablespoons oil
• 400 g carrot (s)
• 300 g suar snap peas
• 1 teaspoon vegetable stock, instant
• 75 g cream
• salt
• pepper
• 300 ml water

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Instructions

1. Prepare the mini dumplings in boiling water over medium heat according to the instructions on the packet. Remove and drain.
2. Wash the pork tenderloin, pat dry and cut into medallions. Heat the oil in a large pan. Sear the medallions on both sides and season with salt and pepper. Take out of the pan and keep warm.
3. Peel and wash the carrots and cut them diagonally into thin sticks. Wash the sugar snap peas. Put both in the hot frying oil and fry briefly. Pour in 300 ml of water, bring to the boil and stir in the vegetable stock. Cover everything and cook over a medium heat for about 10 minutes.
4. Add the cream with medallions and mini dumplings to the vegetables and heat in them. Season the fillet pan with salt and pepper and serve immediately.