John Myers
Contents
show
Ingredients
Stuffed dumpling snails
Dumpling dough
- 1 Dumpling dough (prepackaged)
- 0,75 ml Water
filling
- 500 g Mett seasoned
- 1 Onion soup (ready-made bag)
- 1 Red peppers
- 200 g Gouda grated in one piece
Instructions
Dumpling dough
- Take a bowl and pour the water into it. Pour in the powder from the pre-packaged, stir and leave to swell for 10 minutes. Then you take a baking mat / silicone mat and put the swollen dumpling dough on it.
filling
- Now take another bowl and pour the seasoned mince into it. Core and chop the peppers, add and the onion soup powder. Mix everything together and distribute on the dumpling dough.
- Smooth out the mass and then carefully roll it up. Then cut into 1 cm wide pieces and place them on a baking sheet with baking paper or on a magic stone. Preheat the oven to 180 degrees top / bottom heat beforehand. Cut off a piece of the Gouda and rub it over the snails, distribute. Then add and bake for 25 minutes.
- After gratinating, take a flat plate, place the dumpling rolls on top and serve with a salad of your taste.
