Have baking tray ready. Let the clarified butter melt in a saucepan over a mild heat.
Now cut and fill the finished dough sheets one after the other. Always cover the not yet needed immediately, otherwise they will become brittle and dry very quickly. Now put a sheet of pastry in front of you so that one of the 30 cm wide sides forms the lower edge and cut it lengthways upwards into three 10 cm wide strips. Then put 2 tablespoons of the filling on each strip at the bottom and fold the lower right corner over the filling to form a triangle. The lower edge and the left edge of the strip must then be on top of each other. Then fold up the triangle on the upper edge so that it lies on the dough strip so that the left edge is flush with the left edge of the strip. The newly created triangle is now folded to the right on the long inside, so that the underside now ends with the right edge of the dough strip. Before you continue to fold 1 or 2 more times, brush the remaining dough of the strip thinly with a little water so that the end is glued together well.
When all the dumplings are folded - for me there were 14 pieces - preheat the oven to 200 ° O / bottom heat and distribute 2/3 of the liquid clarified butter on the baking sheet. Put the dumplings on top and coat the top with the remaining clarified butter. Slide the tray into the oven on the 2nd rail from below. The baking time is 20 minutes. Halfway through the time, turn the bags over and finish baking for the rest of the time. Then serve only with a few dips as desired and let them taste good.
You can of course also deep-fry them, but this is how it works wonderfully and you don't have to use so much oil. For vegetarians / vegans, the filling can only consist of potatoes, peas, ginger, chilli and Indian spices. The dip and chutney served here were to our liking. A dip made from mint yoghurt or similar also goes well with it.
The 14 dumplings - as a main course - are sufficient for 3 people. As a starter for at least 6 - 7.
The recipes for the two dips are listed separately. Here are the links: Cucumber Raita Mango Pomegranate Chutney