Summary

Ingredients

• 4 small bell peppers
• 200 g minced meat
• 1 onion (s)
• 1 clove garlic
• 1 carrot (s)
• 1 egg (s)
• salt and pepper
• Paprika powder
• 50 g rice
• 1 can tomato (s)
• 50 ml water
• 1 bay leaf
• 3 grains allspice
• 50 grams sugar
• 2 tablespoons oil

For the dough:

• 150 g flour, handy, (hrouba mouka)
• 100 g flour, fine
• 1 egg (s)
• Pinch salt
• 20 g yeast
• 80 ml water, lukewarm

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Instructions

1. Peel and grate the onion, clove of garlic and carrot or chop very finely. Put half of it in the bowl with the mince. Add rice, egg and spices to taste and knead well. Wash and core the peppers, fill with the minced rice mixture.
2. Heat the oil in a saucepan, add the sugar, melt and caramelize briefly. Add the canned tomatoes, allspice and bay leaf and simmer on low heat for 20 minutes. Add the rest of the grated onion, clove of garlic and carrot to the tomato sauce, use a potato masher to mash the tomatoes in the saucepan.
3. Place the stuffed peppers in the sauce, pour the water over them and simmer at a low temperature for 45-60 minutes.
4. Dumpling dough:
5. Mix the lukewarm water with salt and yeast. Mix the non-slip flour with the fine flour in a bowl, make a well in the middle. Pour the yeast-water mixture into the well and let it rest for 10 minutes. Put in the egg and knead the dough. It should turn out to be a nice, smooth batter. Add some water or flour if necessary. Let the dough rise until it has doubled in size.
6. Bring water to a boil in a large saucepan and place the oblong dumpling loaf in the water. Cook for 20-25 minutes at a low temperature with the lid closed. Then take the dumpling loaf out of the water and cut into finger-thick slices with a thread.
7. Arrange the peppers and dumplings on a plate and pour the sauce over them.