Summary

Ingredients

• 2 pack dumplings (1 pieces)
• 2 packs mozzarella, cut into 1 slices
• 3 tomato (s), cut into 12 slices
• 500 ml tomato (s), chunky
• 150 ml vegetable stock
• 200 g ham, cooked, diced
• 1 onion (s), diced
• 1 clove (s) garlic, crushed
• salt and pepper
• some olive oil
• Fondor
• Maggi
• oregano
• Chili powder
• Parmesan

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Instructions

1. Place the dumplings in a lightly greased baking dish.
2. Heat some olive oil in a pan over medium-high heat and fry the diced onion and crushed garlic for 2-3 minutes until softened. Add the ham, vegetable stock, and chunky tomatoes. Bring to a boil and simmer for 2 minutes. Season with salt, pepper, Fondor, Maggi, oregano, and chili powder to taste. Stir in some Parmesan to thicken the sauce if desired.
3. Pour the sauce over the dumplings in the baking dish. Top each dumpling with a slice of tomato and a slice of mozzarella. Sprinkle the whole casserole with Parmesan or oregano.
4. Bake at 190 °C (375 °F) using convection for 30-40 minutes.