Filled dumplings

Ingredients for 12 servings

• 1 tsp black cumin
• 150 g wheat flour
• 1 tsp turmeric
• Salt
• 50 g soft butter
• 4 tbsp. Olive oil
• 200g carrots
• 4 sprigs parsley
• 2 tablespoons raisins
• 2 onions
• 1 spring onion
• 1 clove garlic
• 1 teaspoon cumin
• Cinnamon, noble, paprika, chili flakes, salt, pepper, flour

Addition: Clingfilm baking paper

Time: 1 h

Preparation

1. Without fat roast for the dough black cumin in a pan, let cool and finely crushed in a mortar. Mix flour, turmeric, black cumin and 1/2 teaspoon salt in a bowl. Add butter, 2 tablespoons olive oil and 50 ml of lukewarm water and knead with your hands to form an elastic dough. In Clingfilm wrapped 30 minutes ,let it rest in the refrigerator.


2. Peel carrots for the filling and grate coarsely. Pluck parsley leaves and chop finely. Coarsely chop the raisins. Onion, spring onion and garlic finely chop. Heat the remaining olive oil in a pan. Carrots, onions, spring onions and garlic, fry it while stirring over medium heat for 2-3 minutes. Raisins, parsley and 1 pinch of cumin, cinnamon, paprika and chili flakes and sauté add 1 minute. Season with salt and pepper and allow to cool.

3. Roll out the dough about 2 mm thick on floured surface. Cut out with a round cookie cutter circle of about 10 cm diameter. Each 1 El provide filling in the center of the Stack dough circles. The dough, fold and press firmly. With the tines of the fork along the seam, press a pattern. Pour the finished dumplings on a lined baking tray. Bake in preheated oven at 200 degrees (gas mark 3, fan oven 180 degrees) until golden brown 20-25 minutes. Together with the eggplant dip (see recipe left) serve.

Nutritional information per serving: 126 kcal
• 2 g protein
• 7 g fat
• 13 g carbohydrates