In the Eastern European countries there are many dishes with a wide variety of pasta. This is also the case in my home country of Macedonia. The number of recipes or their variations is very large, one can almost say that every household has its own recipes.
My family likes dishes with leeks and that’s why I’m going to show you a dish with leeks and minced meat today.
Leeks or leeks, as they are also called in many areas, are versatile and healthy.
Similar to the onion, leeks are also said to have antibiotic effects. Leeks are a very good source of vitamin C, contain folic acid, plenty of fiber and more protein than onions. Sulfur compounds also make it a great detox vegetable, and it all comes in at a whopping 30 calories per 100 grams.
With its onion-like aroma, leeks give many dishes the finishing touch, including today’s snack. Because it is easy to digest, it is suitable for anyone who likes spice but does not tolerate heat well. You can eat just about everything from the leek, from the leaves to the roots. Many people only eat the white part of the leeks because they are more tender. This should be changed as much as possible, because the great ingredients are up to 300 times more present in the green part of the leaves than in the white part.
My mother used to make the dough herself and since the dough has to be wafer-thin, it was a lot of work. Today there are very good convenience products that you can use. You can find these in every supermarket.
Filled Fumplings – Macedonian Style
- 1 cup filo or yufka dough
- 200 g mince (beef or pork or mixed)
- 2 thin leeks
- 1 tsp salt
- 1 tsp pepper
- 1 tsp vegetable broth
- oil for frying
- 1 egg
- Briefly brown the minced meat in a pan, remove from the pan and set aside.
- Then fry the finely chopped leeks in the fried fat.
- When the leeks are tender, remove 2/3 of the quantity from the pan, season and set aside and add the meat to the rest, season with salt, pepper and vegetable stock, taste and set aside to cool.
- Separate the egg and lightly beat the egg white.
- Spread out a piece of filo pastry on a work surface and drizzle with a few drops of oil. Then fold the bottom third of the dough upwards with both hands. Now fold the top third down.
- The strip of dough in front of you is only a third wide. Brush this strip with egg white.
- Place 3-4 teaspoons of the leek mince filling or the pure leek filling on the lower right corner of the dough strip. The edge should remain about 1 cm free.
- Now carefully fold the bottom right corner over the filling to create a diagonal. The edges should line up at the top.
- Then flip the top right corner to the left. A rectangle is created again.
- Turn the top right corner to the bottom left, creating a diagonal again.
- Now fold the bottom right corner to the left to create a square.
- Brush the area of the dough with the filling with egg white and fold the other end from top left to bottom right and press down lightly. This type of folding makes the dumpling absolutely airtight.
- Process all dough sheets in this way.
- Then fry in hot oil and set aside on kitchen paper to cool.
- Arrange, serve and the family will be delighted and will ask for more, so it is best to use several packages of dough.
You serve the family and guests a great snack with a dip and/or yoghurt you get a wonderful main meal.
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