Dumplings with poultry curry filling

Name: Dumplings with poultry curry filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Chicken filet; 1 Onion; 50 g unsalted peanuts; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 150 g Cream cheese with herbs from Provence; 50 g Whipped cream; 150 g frozen peas; 2 (460 g) Bag of pizza dough base mix; 1 Egg Yolk; 7-10 Tbsp Herbs for garnishing; 7-10 Tbsp Flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Chicken filet
1 Onion
50 g unsalted peanuts
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
150 g Cream cheese with herbs from Provence
50 g Whipped cream
150 g frozen peas
2 (460 g) Bag of pizza dough base mix
1 Egg Yolk
7-10 Tbsp Herbs for garnishing
7-10 Tbsp Flour

Directions

1
Wash the chicken filet, dab dry and cut into small cubes. Peel and finely dice the onion. Chop peanuts. Heat 1-2 tablespoons of olive oil. Fry the fillet cubes in it at high heat for 2-3 minutes all around.
2
Add the onion and fry over medium heat for another 2 minutes, seasoning with salt, pepper and curry. Add peanuts and fry briefly. Stir in cream cheese, cream and peas and heat for 3-4 minutes.
3
Season again with salt and pepper, let it cool down. In the meantime, knead the baking mix, 1/4 litre of lukewarm water and 2 tablespoons of olive oil into a smooth dough. Roll out as thin as possible on a lightly floured work surface.
4
Cut out circles (12 cm Ø). Cut out dough remains as flowers. Spread the chicken filling frequently over the dough circles. Whisk the egg yolk. Brush inner edges of dough with egg yolk. Turn over circles to half moons.
5
Press in the edges with a fork. Spread dough pockets and flowers completely with egg yolk. Cover with herb leaves, spread again. Bake the dumplings in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes, bake the flowers for about 5 minutes.