Noodle parcel with spinach and salmon filling on sweet and sour vegetable sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour and 1/2 teaspoon salt in a bowl and press a depression in the middle. Place eggs and 3-4 tablespoons of cold water in the hollow. Knead with the dough hooks of the hand mixer from the middle. Then continue kneading with your hands to a smooth dough. Spread the dough thinly with oil, wrap in foil and let it rest for about 45 minutes. Cut salmon fillet into small cubes, sprinkle with lemon juice, salt and cover and put in a cool place. Clean, wash and drain the spinach and cut it roughly into strips. Peel onion and garlic, finely dice onion, press garlic clove through a garlic press.

2. 2

   Heat fat in a pot, fry onions and half of the garlic in it. Add the spinach, cover and let it collapse in 3-4 minutes. Then stew without the lid until there is no more liquid in the pot. Season spinach with salt and pepper and let it cool down. Drain the pineapple, collect the juice and cut the rings into fine pieces. Clean and wash spring onions and carrot. Cut 2 spring onions into fine rings, carrot into thin sticks. Wash and drain the sprouts. Roll out the noodle dough thinly on a floured work surface and cut out circles (approx. 11 cm Ø). Mix salmon and spinach. Put about 1 tablespoon of filling in the middle of each circle. Spread the edges of the circles with egg white and press them together to form small bags. Knead the dough again and roll out until dough and filling are used up. Results in 22-24 noodle packs. Bring a large pot of salted water to the boil. Cut the remaining spring onions into fine, long strips and blanch briefly in boiling water.

3. 3

   Mix salmon and spinach. Put about 1 tablespoon of filling in the middle of each circle. Spread the edges of the circles with egg white and press them together to form small bags. Knead the dough again and roll out until dough and filling are used up. Results in 22-24 noodle packs. Bring a large pot of salted water to the boil. Cut the remaining spring onions into fine, long strips and blanch briefly in boiling water. Quench cold, drain and tie 1 strip around each packet. Put the packet into boiling water and simmer gently for about 12 minutes. In the meantime heat up the oil in a pan. Fry the carrot, pineapple and spring onion rings briefly. Finally, fry the sprouts and remaining garlic briefly. Deglaze with stock and sweet and sour sauce, stir in ketchup and bring to the boil. Mix pineapple juice and starch, stir into the sauce and bring to the boil again briefly. Season sauce with chilli powder and soy sauce. Drain the pasta packs well and serve with the sweet and sour vegetable sauce

4. 4

   Put the packet into boiling water and simmer gently for about 12 minutes. In the meantime heat up the oil in a pan. Fry the carrot, pineapple and spring onion rings briefly. Finally, fry the sprouts and remaining garlic briefly. Deglaze with stock and sweet and sour sauce, stir in ketchup and bring to the boil. Mix pineapple juice and starch, stir into the sauce and bring to the boil again briefly. Season sauce with chilli powder and soy sauce. Drain the pasta packs well and serve with the sweet and sour vegetable sauce

Nutrition Facts

KCAL
750 kcal

CARBS
93 g

FATS
26 g

PROTEINS
35 g