Crispy dumplings - spicy filling

Name: Crispy dumplings - spicy filling
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 24
Ingredients: 1.2 kg leaf spinach; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Currants; 1 collar Spring onions; 1 collar Parsley and Dill; 5 TABLESPOONS Olive oil; 50 g Long grain rice; 75 g butter/margarine; 500 g Flour; 2 Eggs (Gr. M); 7-10 Tbsp Flour; 7-10 Tbsp Olive oil; 7-10 Tbsp Lemon and parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 24

1.2 kg leaf spinach
7-10 Tbsp salt, white pepper
2 TABLESPOONS Currants
1 collar Spring onions
1 collar Parsley and Dill
5 TABLESPOONS Olive oil
50 g Long grain rice
75 g butter/margarine
500 g Flour
2 Eggs (Gr. M)
7-10 Tbsp Flour
7-10 Tbsp Olive oil
7-10 Tbsp Lemon and parsley

Directions

1
Clean, wash and drain the spinach. Cut into strips or chop roughly. Knead 1 tablespoon of salt into the spinach and leave to stand for about 1 hour. Wash the currants. Clean, wash and chop the spring onions. Wash and chop the herbs. Drain spinach well
2
Heat the oil. Sauté spring onions and spinach briefly in it. Add rice, currants, herbs and pepper. Cover and steam for 10-12 minutes. Leave to cool. Melt the fat for the dough. Knead with flour, eggs, 1/2 tsp salt and 1/8 l l lukewarm water until smooth.
3
Quarter the dough. Roll out paper-thin (approx. 38 x 45 cm) on a little flour. Cut out 6 strips each (approx. 9 x 28 cm each) and spread them thinly with oil. Place 1 tbsp. spinach filling on the lower third, fold over from one corner to a triangle and press on
4
Fold over another 4 times to form a triangle. Put it on a baking tray covered with baking paper and brush it with oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Garnish with lemon and parsley if necessary