Surimi dumplings
60 min.
High in protein
Low fat
When you are up to for something unusual, try these surimi dumplings. Home-made dough, tomato, olive oil, garlic and basil sauce, and the filling made of surimi, courgette and red paprika will help create an exceptional flavour of these mouth-watering dumplings.
Ingredients
100 g flour
3 eggs
3 tbsp olive oil
A pinch of salt
100 g surimi sticks
50 g courgette
30 g carrots
1 tbsp chopped ginger
1 tsp chopped garlic
50 g red paprika
A pinch of salt and black pepper
Sesame oil for frying
150 ml minced tomatoes in own juice
50 ml cream
1 tbsp olive oil
1 tsp chopped garlic
A pinch of chopped fresh basil
Salt and pepper to taste
1 tsp sugar
Preparation
1
Pour the flour into a bowl and add the salt, eggs and olive oil, and mix well until a smooth mass (add more flour if required). Set aside for 30 min.
2
Roll out a 3-5 mm thick sheet of dough, cut it in squares of 5x5 cm and add the filling.
3
Dice the vegetables. Heat up the oil, then add the garlic and ginger, and fry for about one minute.
4
Then add the courgette, carrots and red paprika. Fry 3-5 min. Add the surimi sticks, and salt and pepper to flavour. Leave to cool.
5
Mince the tomatoes in own juice. Heat up the oil and add the chopped garlic and minced tomatoes. Let simmer for about 5 min.
6
Then add fresh basil and cream, and leave to simmer. Add salt and paper.
7
Place ready dumplings in a boiling chicken broth. Cook until dumplings float. Then cook for additional 10-15 min.
