Ingredients
Tuna dumplings:
- 250 g flour
- 1/2 package dry yeast
- 125 ml milk, lukewarm
- 1 ts sugar
- 1 ts salt
- 25 g butter, softened
- 1 egg
- 1 egg yolk
- 150 g drained tuna, in water (canned)
- 1 tomato
- 1 stalk parsley
- butter for greasing
Dip:
- 100 g cucumber
- 200 g greek yogurt
- 10 stalks fresh herbs
- salt, pepper
Preparation
Tuna dumplings:
1. For the yeast dough, knead the flour with yeast, milk, sugar, salt, butter, and egg as well as egg yolk to form a smooth dough. Cover and let the dough rise in a warm location for approx. 30 minutes.
2. For the stuffing, chop up the tuna with a fork, clean the tomato and finely dice, remove the parsley leaves from the stems and finely chop. Mix everything and season with salt and pepper.
3. Divide the yeast dough into four pieces and press flat by hand. Place about two tablespoons of tuna mixture on top. Pull up the edges of the dough around the stuffing and seal them, forming a dumpling.
4. Grease the Softiera insert with butter and place the stuffed dumplings inside.
5. Pour 150 ml of water into the pot and place the Softiera insert inside it. Close with the EasyQuick with the 24 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 15 minutes in the steam area.
6. At the end of the cooking time, remove the Softiera insert. Halve the dumplings and plate with yogurt sauce.
Dip:
7. Wash the cucumber and cut into pieces. Chop in the Quick Cut, remove the herb leaves from the stems, add and chop up again by pulling a few times. Stir with yogurt, season to taste with salt and pepper.
This recipe has been tested and approved by AMC.
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