Dumplings with carrot and minced meat filling

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 1 tsp baking powder
• 1 pinch of salt
• 175 ml milk
• 1 tbsp oil
• 150 g natural yogurt
• 1 small egg(s)
• some oil for frying
• 500 g minced beef
• 300 g carrot(s)
• 2 onions
• 20 g fresh ginger
• 6 cardamom pods
• 1 tsp cumin
• 2 tsp Ras el Hanout
• n. B. Salt
• e.g. chili flakes
• 1 small egg(s)
• sesame

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

For the dough, use lukewarm ingredients. Mix the dry ingredients well in a bowl. Stir together the wet ingredients, add to the dry ingredients, and knead everything into a smooth yeast dough. Cover and let rise in a warm place until it has roughly doubled in size. While the dough is rising, prepare the filling and let it cool. Remove the cardamom pods and roast them with the cumin in a dry pan until fragrant. Crush in a mortar and pestle and mix with the remaining spices. Finely dice the ginger, finely grate the carrots, and dice the onions. Sauté the onions in a little oil, add the ginger and carrots, and cook for 3-4 minutes, stirring constantly, while mixing in the spice mixture. Add the minced meat and fry until crumbly. Let the minced meat mixture cool. Briefly knead the dough again, roll out to a thickness of 3-4 mm, and cut out approximately 20 circles with a diameter of approximately 10 cm. Brush the circles with beaten egg, stretch them slightly larger in your hand, add approximately 2-3 tablespoons of the minced meat mixture, and seal the dough over it. Place seam-down on a baking sheet lined with baking paper. Brush the dumplings with the remaining egg, sprinkle with sesame seeds, and bake in a preheated oven at 220 °C for approximately 10 minutes. Adjust the temperature and baking time according to your oven’s experience. The rolls taste good hot or cold and are great at buffets, brunches, and picnics. A yogurt dip goes well with them.