Dumplings with tuna fish

Name: Dumplings with tuna fish
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g Flour; 7-10 Tbsp salt, black pepper; 1 TEASPOON vinegar, 1/8 l olive oil; 10 paprika-filled olives; 1 Spring onion; 1 tin(s) (185 g) Tuna fillets in oil; 7-10 Tbsp Flour; 1 egg yolk, 2 tablespoons milk; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g Flour
7-10 Tbsp salt, black pepper
1 TEASPOON vinegar, 1/8 l olive oil
10 paprika-filled olives
1 Spring onion
1 tin(s) (185 g) Tuna fillets in oil
7-10 Tbsp Flour
1 egg yolk, 2 tablespoons milk
baking paper

Directions

1
Mix flour, approx. 1 teaspoon salt, vinegar and oil first with the dough hooks of the hand mixer and then with your hands quickly to
2
knead into a smooth dough. Cover the dough and let it rest in a warm place for about 20 minutes
3
Chop olives. Clean and wash spring onion and cut into fine rings. Drain tuna thoroughly and tear with a fork. Grate cheese finely. Mix tuna, olives, spring onion and cheese. Season with salt and pepper
4
Roll out the dough on a lightly floured work surface until it is about 3-4 mm thin. Cut out approx. 20 circles (approx. 6 cm Ø). Place approx. 1 tsp. tuna mixture in the middle of each circle. Fold the dough plates and press them together at the edges with a fork
5
Place the dumplings on a baking tray lined with baking paper. Whisk egg yolk and milk. Brush the surface of the dough with it. Place in a preheated oven (electric cooker:
6
200 °C/air circulation: 175 °C/gas: level 3) Bake for 12-15 minutes. Serve the dumplings warm or cold