Preparation
- 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. 20g 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.
- Divide the rice into 22 portions of approx. 40g each. Press one portion of rice flat with wet hands, place a meat ball in the middle, fold the rice over it and roll into a dumpling. Do the same with the remaining portions. As the rice is very sticky, dip your hands in cold water after each portion. If the dumplings are very soft, place in the freezer for another 25-30 minutes.
- 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.
Tips:
Fry with wooden sticks:
- 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.
Freeze the dumplings:
You can freeze the dumplings raw (without batter and unfried) or deep-fried very well.
- Raw dumplings: Defrost before use and proceed as described above.
- Deep-fried dumplings: Place deep-fried, frozen dumplings on a baking tray lined with baking paper and bake at 180°C top/bottom heat for approx. 30 minutes. Alternatively, fry in a deep fryer in 170°C oil for approx. 15 mins.
