Preheat the oven to 300 degrees F. Spray an 8 inch oven proof skillet or baking dish with olive oil spray and set aside.
In a small bowl combine all the filling ingredients and mix well.
Remove the won ton wrappers from the package and cut each into quarters. Keep covered with a dry towel with a damp towel over the dry towel to prevent them from drying out.
Combine the egg white with the water and set to the side.
Line your work space with wax paper for easy clean up.
Working with a few pieces at a time brush each with egg wash. Place a tiny dollop (about 1/4 tsp) of the meat mixture in the center of each dough. Seal each of the sides by pinching them together. The top will gape open revealing a little of the meat filling. Place the dumpling into the baking dish. Repeat until you run out of filling. Space the dumplings close together and fill the dish completely in a circular pattern.
Place the pan in the oven and cook for 12 minutes.
In the meantime start the paprika sauce: Saute the onions and peppers in a small pan over medium-high heat for 2 minutes, add the garlic and saute for 2 more minutes. Add the paprikas and cook, stirring constantly for 2 minutes. Turn down heat if needed. Add the tomato paste and cook, stirring constantly for 2 minutes. Add the flour and cook, stirring constantly for 2 minutes. Add the chicken broth and stir together. Simmer for about 20 minutes. Taste and season if needed.
Once dumplings have cooked for the 12 minutes remove pan from oven and turn it up to 400. Carefully add the beef broth to the pan. Spray the tops of the dumplings with olive oil spray and bake 15 minutes.
In the meantime mix all the ingredients for the yogurt sauce in a small bowl.
When the dumplings come out the liquid should be absorbed and the tops of the dough should be crisp. If not flash them under the broiler until they are.
This recipe traditionally calls for lamb as the filling and mint in the yogurt sauce.
The wonton wrappers make a fine substitution for the home made dough.
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