| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Greek |
Superchefs |
1 |
servings |
INGREDIENTS
| 6 |
|
Spring onions |
| 1 |
|
Red chilli |
| 10 |
lg |
Plum tomatoes |
| 1 |
|
Lemon |
| 12 |
|
Coriander leaves |
| 150 |
g |
Greek set yogurt; (5 oz) |
|
|
Sugar to taste |
|
|
Cinnamon to taste |
|
|
Salt and pepper |
| 1 |
|
Egg |
| 110 |
g |
Egg pasta dough; (4 oz) |
| 55 |
g |
Chicken breast; (2 oz) |
| 1 |
|
Spring onion |
| 1 |
|
Red chilli |
| 30 |
g |
Peanuts; (1 oz) |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE DUMPLINGS
Cut the tomatoes in half and de.seed. Place the onions, tomatoes,
lemon juice and liquidise until a thin puree. Season to taste with
sugar, cinnamon, salt and pepper.
To make the dumplings: Puree the chicken, onion, chilli and peanuts
in a food processor. Roll out 30cm x 10cm length of egg pasta dough.
Paint the pasta length with whisked egg. Evenly place 4 equal
quantities of chicken mix on one half of the length of pasta dough.
Fold over the pasta and seal tightly. Cut into desired shape. Blanch
in boiling water for 2 minutes. Drain and pan fry in olive oil until
golden.
Serve in bowls wiht 2 tsp of yogurt, a coriander leaf and one chicken
peanut dumpling.
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