Dumplings and filled pastries
These mini dumplings are made by mixing grated carrot with white cheese and wrapping the filling in thinly rolled dough. They add a light, vegetable-filled twist to classic dumplings. Divided into lidded containers, they are easy to take to school or serve at breakfast.
Knead the flour, egg, water, and salt into a smooth dough.
Mix the grated carrot with the white cheese and parsley.
Roll the dough thin and cut it into small squares. Place some filling in the center of each square, then bring the four corners together in the middle to seal.
Boil the dumplings in salted water for 8 minutes, until they rise to the surface, then drain.
Squeeze the grated carrot gently to remove some moisture; otherwise, the filling may become watery and dampen the dough. Contains allergens: wheat (gluten), dairy (white cheese), and egg.
Kutuda taşınabilir diye tanıtılıyor ama mantılar soğuyunca hamuru biraz sertleşti, kahvaltıda sıcak yemek kadar keyifli değildi. Belki üzerine birkaç damla sıvı yağ gezdirmek yumuşaklığı biraz daha korurdu.
Havucun suyunu yeterince sıkmadığım için birkaç mantı haşlanırken hafifçe açıldı ve harcı biraz kaybettim. Tadı yine de güzeldi, bir dahaki sefere havucu daha sıkı süzeceğim.
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