Dumplings and filled pastries
These German-inspired tuna-filled dough pockets are made by rolling the dough thin, filling it with tuna, sealing it into small pouches, and simmering until cooked. This meat-free recipe is also good served cold in a lunchbox.
Knead the flour with the egg and a little water until you have a smooth dough. Let it rest for 10 minutes.
Mix the tuna with the finely chopped onion and salt.
Roll the dough thin and cut it into squares. Place some filling in the center of each square and seal into a pouch. Simmer in boiling water for 12 minutes.
Seal the pockets tightly so the filling does not escape into the cooking water. Keep the water at a gentle simmer rather than a rolling boil, which could break the pockets apart. Allergens: contains gluten (wheat), egg, and fish (tuna).
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