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Ingredientes
- 6 x Spring onions
- 1 x Red chilli
- 10 lrg Plum tomatoes
- 1 x Lemon
- 12 x Coriander leaves
- 150 gm Greek set yogurt, (5 ounce) Sugar to taste Cinnamon to taste Salt and pepper
- 1 x Egg
- 110 gm Egg pasta dough, (4 ounce)
- 55 gm Chicken breast, (2 ounce)
- 1 x Spring onion
- 1 x Red chilli
- 30 gm Peanuts, (1 ounce) Salt and pepper
Direcciones
- Cut the tomatoes in half and deuseed. Place the onions, tomatoes, lemon juice and liquidise till a thin puree. Season to taste with sugar, cinnamon, salt and pepper.
- To make the dumplings: Puree the chicken, onion, chilli and peanuts in a food processor. Roll out 30cm x 10cm length of egg pasta dough.
- Paint the pasta length with whisked egg. Proportionately place 4 equal quantities of chicken mix on one half of the length of pasta dough.
- Fold over the pasta and seal tightly. Cut into desired shape. Blanch in boiling water for 2 min. Drain and pan fry in extra virgin olive oil till golden brown.
- Serve in bowls wiht 2 tsp of yogurt, a coriander leaf and one chicken peanut dumpling.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 249g | |
| Calories 347 | |
| Calories from Fat 188 | 54% |
| Total Fat 20.92g | 26% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.05g | |
| Cholesterol 214mg | 71% |
| Sodium 126mg | 5% |
| Potassium 676mg | 19% |
| Total Carbs 21.75g | 6% |
| Dietary Fiber 5.5g | 18% |
| Sugars 9.24g | 6% |
| Protein 21.69g | 35% |
