Dumplings and filled pastries
These mini dumplings bring together two cuisines: thin dough is filled with Ireland’s classic colcannon mixture of mashed potatoes and cabbage, then boiled. The nut-free filling is lightened with olive oil, and the dumplings can also be frozen uncooked.
Knead the flour, egg, water, and salt into a smooth dough.
Sauté the cabbage in olive oil until tender, then mix it with the mashed potatoes, green onions, and black pepper.
Roll out the dough thinly and cut it into small squares. Place some filling in the center and press the edges firmly to seal.
Boil the dumplings in salted water for 8 minutes, until they rise to the surface, then drain.
Press the edges firmly to seal the dumplings; any openings may let them fall apart while boiling. To freeze them, freeze individually on a tray before transferring them to a bag. Allergens: contains wheat (gluten) and egg.
8 dakikalık haşlama benim mantılarım için tam kıvamındaydı, hepsi üste çıkınca hazır olduklarını anladım. Hamuru ince açmak biraz zaman aldı ama sonuç gerçekten iki mutfağı güzel birleştirmiş.
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