Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Dumplings
Soup
How it's done
Dough
Empty the flour into a bowl, add the water and oil, mix, knead for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Filling
Place the meat in a bowl along with all the other ingredients up to and including the salt, mix, knead well by hand until the ingredients have combined to form a compact mass.
To shape
Shape the dough into a roll approx. 32 cm long, cut into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter) (see tip). Place 1 tbsp of filling in the middle of each circle. Fold the edges of the dough upwards, press together firmly over the filling.
Dumplings
Heat the oil in a wide non-stick frying pan. Reduce the heat, place the dumplings in the pan, fry for approx. 3 mins. Pour in the water, cover and steam for approx. 6 mins.; do not lift the lid.
Soup
Bring the stock to the boil in a pan. Add the carrots and curry paste, reduce the heat, simmer for approx. 5 mins. until just soft. Add the lime juice, mix.
To serve
Serve the dumplings in soup plates, pour the soup over the top.
| Tip: | Cover the rolled-out circles of dough with cling film during preparation to prevent them from drying out. |
|---|---|
| Tip: | Tear off the coriander leaves and use to garnish the soup. |
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