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🍝 Noodle Dumplings with Leek and Coriander Filling

624 kcal · 30 min · 4 servings

Ingredients

• 80 g Toast bread
• 80 ml Milk
• 250 g Flour
• 2 Eggs
• 1 tsp Salt
• 1 tbsp Sunflower oil
• Flour (for working)
• 400 g Mixed minced meat
• 1 Egg
• 1 tsp Dried marjoram
• 1 tsp Chopped thyme
• 0.25 tsp Chopped coriander
• Pepper (from the mill)
• Flour (for the work surface)
• 5 Spring onions
• 4 Sprigs Coriander
• 600 ml Vegetable broth

Instructions

1. 1. Soak the bread in the milk.
2. 2. Sift the flour into a bowl.
3. 3. Add the eggs, salt, and oil.
4. 4. Knead everything with the dough hooks of the hand mixer into a firm and pliable dough.
5. 5. If necessary, add a little water.
6. 6. Shape the dough into a ball.
7. 7. Wrap the dough ball in cling film.
8. 8. Let the dough rest for approx. 20 minutes.
9. 9. Squeeze out the soaked bread.
10. 10. Mix the minced meat with the squeezed bread, the egg, the herbs, the salt, and the pepper.
11. 11. Mix the filling well.
12. 12. Dust the work surface with flour.
13. 13. Roll out the dough thinly.
14. 14. Cut out circles with a diameter of 8 cm.
15. 15. Place 1-2 teaspoons of the minced meat mixture in the center of each circle.
16. 16. Pull the edges of the noodles upwards.
17. 17. Twist the edges together to form a small bag.
18. 18. Tie the bags with kitchen twine.
19. 19. Wash the spring onions.
20. 20. Shake the spring onions dry.
21. 21. Slice the spring onions into rings.
22. 22. Wash the coriander.
23. 23. Shake the coriander dry.
24. 24. Pluck the coriander leaves.
25. 25. Place the spring onion rings and coriander leaves in a pot.
26. 26. Pour in the vegetable broth.
27. 27. Heat the broth.
28. 28. Place the noodle dumplings in the hot broth.
29. 29. Let the dumplings steep for 4 minutes.
30. 30. Remove the dumplings.
31. 31. Warm the bowls.
32. 32. Arrange the dumplings with the broth in the pre-warmed bowls.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 624
• Protein: 34 g · Fett/Fat: 25 g · Carbs: 65 g