rest. Clean all the vegetables and cut them into small pieces. Heat a little olive oil in a frying pan and fry the chopped vegetables. Remove the minced meat and fry the finely chopped onion in the frying pan. Next, fry the diced carrots and peppers. Add the minced meat to the roasted vegetables, mix well and season with a little paradeis pulp, crushed garlic, salt and freshly ground pepper. Cool the meat mixture.
Roll out dough thinly, cut out suitably sized pieces of dough. Cover dough pieces with a small amount of filling, shape into pockets, brush edges with beaten egg.
In a saucepan, boil enough water with salt. Put the dumplings in and make them until they float on the surface, then take them out.
For the sage butter In a small frying pan, heat butter gently, chop sage coarsely and toss briefly in the liquid butter.
Arrange dumplings on plates, baste with sage butter.
Astrid Karner, 8263 Grosswilfersdorf