Spicy Dumplings Asian Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs BÜRGER Maultaschen traditionally Swabian, 360 g each
- 2 bell peppers, red and yellow (approx. 00 g each)
- 400 g carrot (s)
- 200 g leek
- 1 chilli pepper (s)
- 75 g soybean seedlins, from the jar
- a few stalks coriander, 5 - 6 stalks
- 5 tablespoon oil
- 0.5 ½ lime (s), the juice from it
- 1 teaspoon cane sugar, approx.
- soy sauce, 3 - 4 tablespoon
- 200 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- 1. Halve the peppers, clean and wash. Peel the carrots. Clean and wash the leek. Cut the vegetables into strips approx. 3 cm long. Clean the chilli, cut lengthways, wash and remove the seeds. Cut the pod into small pieces. Drain and drain the sprouts. Wash the coriander, shake dry, pull off the leaves.
- 2. Heat 3 tablespoons of oil in a large non-stick pan or wok. Fry the vegetable strips and chilli in it, turning for about 3 minutes. Sprinkle with cane sugar and deglaze with lime juice and soy sauce. Pour in the broth. Simmer. Cook the Maultaschen in hot broth according to the instructions on the packet, take them out 2 - 3 minutes before the end of the cooking time and pat dry.
- 3. Heat 2 tablespoons of oil in another pan. Fry the ravioli in portions for approx. 4 minutes until golden brown. Season the vegetables with salt and pepper. Serve with dumplings on plates. Sprinkle with coriander.
- Approx. 2,180 kJ, 520 kcal per serving
- E 16 g, F 27 g, KH 50 g
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