For the minced meat for the filling and dough:
3 tbsp. of Soya Soya Oil (45 ml)
500g of minced meat
1 chopped onion
2 cloves of garlic, finely chopped
¼ cup of water (60 ml)
½ bunch of peppercorns, chopped
2 cloves of garlic, finely chopped.(tea) of tomato extract (65 g)
¼ cup (tea) of water (60 ml)
½ bunch of chopped green peppercorns
Salt and freshly ground pepper to taste
For the dough:
1 cup of water (250 ml)
1 beef stock cube
1 ½ tbsp of Soya Soya Oil (22 ml)
½ tsp of salt (3 g)
250 g of boiled and mashed Asterix potatoes
1 tbsp of flour (130 g)
For the assembly:
22 hard-boiled quail eggs
½ cup wheat flour
2 eggs
1 cup Panko flour
½ packet of Soya Soya Oil (450 ml)
Meat:
Begin by heating 2 tablespoons of oil in a pan, add the minced meat and stir until it is loose and begins to brown on the bottom of the pan. Add the onion and stir well, when it starts to get soft, add the rest of the oil and the garlic, sauté until golden brown.
Put in the extract of the meat and add it to the pan.
Put in the tomato paste and water and mix until it boils. Turn off the heat and season with the green smell, salt and black pepper.
Mass:
Heat a saucepan over medium heat and add the water, stock, oil and salt; when it boils, add the potatoes. When it comes to the boil, add the flour all at once and stir. Cook until the dough comes away from the pan. Add 200 g of the prepared minced meat. Leave to cool before shaping the dumplings.
Assembly:
Divide the dough into 22 portions of 35 g each, roll them out into a disk, add the quail's egg, 1 tbsp of the minced meat and close the dough, making sure the edges are well joined. Roll again.
Do all the breading: roll them in wheat flour, beaten eggs and finish with an even layer of Panko flour.
Heat the oil in a small saucepan with a capacity of 1.5 liters, such as a casserole, which is taller. Keep the heat on low and dip one dumpling at a time with the help of tongs or two slotted spoons, turning them over to brown them evenly.
Drain the oil.
Drain on a plate with absorbent paper or a rack and serve.
Tip: To keep the yolk of the eggs soft, use the following technique: put the eggs in water after boiling, count 7 minutes for chicken eggs and 2 minutes and 30 seconds for quail eggs. After this time, immerse them in water with plenty of ice and 1 tablespoon of vinegar and wait for them to cool completely before peeling.
