Mexican dumplings

Name: Mexican dumplings
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 110 ml milk, salt; 90 g cold clarified butter; 375 g + some flour; 1 1/2 crossed out. Tsp baking powder; 1 egg + 1 egg yolk (size M); 30 g streaky smoked bacon, 1 onion; 125 g mixed mince; 7-10 Tbsp Pepper, sweet paprika; 6 paprika-filled olives; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

110 ml milk, salt
90 g cold clarified butter
375 g + some flour
1 1/2 crossed out. Tsp baking powder
1 egg + 1 egg yolk (size M)
30 g streaky smoked bacon, 1 onion
125 g mixed mince
7-10 Tbsp Pepper, sweet paprika
6 paprika-filled olives
baking paper

Directions

1
Warm the milk and 1/2 teaspoon salt. Dice clarified butter. Knead with 375 g flour and baking powder. Add milk and knead everything smooth. Cover and chill for about 30 minutes.
2
Boil egg hard, quench and peel. Peel and chop the onion. Dice bacon and fry until crispy. Add onion and minced meat and fry everything for about 5 minutes. Season to taste. Chop egg and olives, mix in
3
Divide the dough into 8 portions. Roll out each portion round (approx. 12 cm Ø) on a little flour. Put the filling in the middle. Spread the edges with egg yolk, fold over, press on the edges. Spread the dough pockets with the rest of the egg yolk
4
Bake on a baking tray lined with baking paper in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Delicious with chilli sauce and olives
5
Drink: cold beer