Stuffed Dumplings – Zucchini, Peppers, Feta Cheese

Pasta dishes are always a good idea!

One recipe is enough for 1 to 2 people at a time, depending on hunger.

Rinse and clean the peppers and zucchini, cut the peppers into small cubes, while the zucchini into narrow slices and these into strips. Heat the vegetable oil in a frying pan and add the vegetables. Cook a little bit, stirring occasionally, until the vegetables release their own juices. Season with curry, pepper and thyme and cook on low heat, stirring occasionally.

Put the flour in a large baking bowl and mix with the whipped cream to make a dough. To make it a little looser, mix in a few dashes of oil. Knead the dough until the liquid is evenly distributed and the dough no longer sticks. If there is too much liquid in the dough, add flour to even it out. If the dough is too sticky, add a little more oil.

Preheat the stove.

Sprinkle the work surface with a little flour. Cut pieces of dough half the size of a fist and roll them out with a rolling pin until the dough reaches a thickness of two to three millimeters and a diameter of about 15 cm. Load one half of the rolled out dough with a little bit of vegetables and cheese, pull the empty half over the affeufte one and press the edges well. Spread a thin layer of yogurt on the top of the dough.

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