Dumplings with paprika and cabbage filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead 250 g flour, 125 g cold fat, 1 egg, 1 pinch of salt and 3 tablespoons of ice-cold water into a smooth dough. Wrap the dough in foil and put it in the fridge for about 1/2 hour. Clean, wash and quarter the pointed cabbage and remove the hard stalk.

2. 2

   Cut the cabbage into fine strips and cook in the boiling broth for about 5 minutes. Drain the cabbage, catch the broth and let it cool down. Clean, wash and dice the peppers. Mix 2/3 of the paprika cubes, cabbage strips, 1 egg and half of the cream cheese preparation, season to taste with salt and pepper.

3. 3

   Roll out the dough thinly on a floured work surface and cut out 8 circles of about 12 cm Ø. Spread the cabbage and paprika filling over the middle of the circles, leaving an approx. 2 cm wide rim all around.

4. 4

   Separate remaining egg. Spread the edges of the dough with the egg white and fold over. Press the edges firmly with a fork. Whisk the egg yolk and some water, brush the dough rye with it and sprinkle with 2 tablespoons of sesame seeds.

5. 5

   Place the bags on a baking tray lined with baking paper and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Heat the remaining fat. Sweat the rest of the flour in it while stirring.

6. 6

   Deglaze with the broth and milk and bring to the boil. Add remaining paprika cubes and cream cheese and let the sauce simmer for about 5 minutes, stirring several times. Roast the remaining sesame seeds dry in a pan until golden brown.

7. 7

   Wash the parsley, except for a few leaves for garnishing, chop coarsely and stir into the sauce. Season to taste with salt and pepper. Arrange 2 dumplings and some sauce on plates. Garnish with the parsley leaves and sprinkle with roasted sesame seeds.

8. 8

   Serve the rest of the parsley sauce with it.