Rice and minced meat dumplings in batter - Meat - Recipes - Recipes & Tips - Leimer Website

Name: Rice and minced meat dumplings in batter - Meat - Recipes - Recipes & Tips - Leimer Website
Ingredients: Bring the vegetable stock to the boil, add the rice and cook over a low heat until the rice has completely absorbed the stock. Then chill the rice (the rice can also be prepared the day before).; Finely dice the onion, garlic cloves and carrot and sauté in the oil until translucent.; Knead the minced beef with the spices, mustard, egg, breadcrumbs and the sautéed onion, garlic and carrot cubes. Divide the mince mixture into 22 portions of approx. 20 g each.; Press one portion flat, place an olive or alternatively a mozzarella ball in the middle, fold the meat mixture over it and roll into a ball. Do the same with the remaining portions.; Place the meat balls in the freezer for 30-40 minutes and allow to freeze slightly.; Mix the batter with water according to the instructions on the packet until lump-free and leave to soak for 5 minutes.; Turn the dumplings in the flour one by one, tap off the excess flour, skewer onto the wooden stick, dip into the batter and carefully slide into the hot fat.; Preheat the deep fryer to 180°C. Fry the dumplings in the deep fryer until golden brown (keep turning them in the fat) and drain on kitchen paper.; The dumplings can be served with herb quark and mixed salad.; Dip the dumplings with the wooden stick into the hot fat, fry a little, then slowly turn the wooden stick back and forth until the dumpling comes loose.; Raw dumplings: Defrost before use and proceed as described above.

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Hidden inside these crispy balls of batter is a hearty dumpling made from rice and minced meat, refined with olives and mozzarella.

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Ingredients

Bring the vegetable stock to the boil, add the rice and cook over a low heat until the rice has completely absorbed the stock. Then chill the rice (the rice can also be prepared the day before).
Finely dice the onion, garlic cloves and carrot and sauté in the oil until translucent.
Knead the minced beef with the spices, mustard, egg, breadcrumbs and the sautéed onion, garlic and carrot cubes. Divide the mince mixture into 22 portions of approx. 20 g each.
Press one portion flat, place an olive or alternatively a mozzarella ball in the middle, fold the meat mixture over it and roll into a ball. Do the same with the remaining portions.
Place the meat balls in the freezer for 30-40 minutes and allow to freeze slightly.
Mix the batter with water according to the instructions on the packet until lump-free and leave to soak for 5 minutes.
Turn the dumplings in the flour one by one, tap off the excess flour, skewer onto the wooden stick, dip into the batter and carefully slide into the hot fat.
Preheat the deep fryer to 180°C. Fry the dumplings in the deep fryer until golden brown (keep turning them in the fat) and drain on kitchen paper.
The dumplings can be served with herb quark and mixed salad.
Dip the dumplings with the wooden stick into the hot fat, fry a little, then slowly turn the wooden stick back and forth until the dumpling comes loose.
Raw dumplings: Defrost before use and proceed as described above.