Summary

Ingredients

• 8 dumplings
• 500 g minced meat
• 250 g cream
• 200 ml red wine
• 100 g cheese, rated
• 1 cup cream cheese
• 3 leeks
• 3 carrot (s)
• salt and pepper
• Paprika powder
• water

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Instructions

1. Halve the dumplings diagonally and place them in a baking dish. In a skillet over medium-high heat, sear the minced meat for 5-7 minutes until browned. Season with salt and pepper. Deglaze the pan with cream, scraping up any browned bits. Stir in the cream cheese until melted into the sauce, then add the red wine.
2. Wash the leeks and carrots and cut them into small pieces. Bring water to a boil in a saucepan, add the leeks and carrots, and boil for 5 minutes. Drain in a colander, then pour the vegetables over the dumplings in the baking dish.
3. Pour the meat and cheese sauce over the dumpling and vegetable mixture. Sprinkle grated cheese on top as desired. Bake at 200°C (392°F) using convection mode for 15-25 minutes on the middle rack until heated through.