Dumplings with Mince Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 100 g mararine
- 1 teaspoon salt
- 1 teaspoon vinegar
- 125 ml water or milk
For the filling:
- 1 onion (s)
- 2 cloves garlic
- 1 bunch chives
- 1 egg (s)
- 2 tablespoon olive oil
- 300 g minced beef
- 150 g sheep cheese
- 100 g sour cream
- 1 pinch (s) cayenne pepper
- 1 teaspoon oregano
- 4 tomato (s)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients for the dough into a smooth shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
- For the filling, score the tomatoes crosswise and pour hot water over them, then peel, core and finely dice. Peel and finely chop onions and garlic. Cut the chives into small pieces. Separate egg.
- Fry the onions and garlic in oil. Add the minced meat and fry well until crumbly. Add the tomato pieces and season with salt, pepper and cayenne pepper. Take the pan off the heat and crumble the sheep cheese into it. Add sour cream, chives and oregano, mix well.
- Preheat the oven to 200 ° C. Roll out the dough and cut out with a glass. Put some filling in the middle. Brush the edge with egg white. Fold it up and press the edges firmly. Brush the bag with egg yolk and bake for about 20 minutes.
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