Tuna and egg dumplings, special for children

Today I have brought you a very simple and not laborious recipe since we always have the ingredients at home. It is about tuna and egg dumplings accompanied with a white rice that we made in previous recipes.

All the empanadillas may do in two ways, buying the wafers for dumplings made in the supermarket or making the dough ourselves. I leave it to you in both ways so that you choose the one you want. This recipe for tuna and egg dumplings, I made them since I had enough left over from the mixture of some cannelloni that I have also shared with you. As I always tell you and they say around there, nothing is thrown away in the kitchen!

Ingredients

• 1 large bell pepper.
• 1 medium onion.
• 2 small tomatoes.
• 2 garlic cloves.
• 2 eggs.
• 2 cans of tuna.

Wafers of dumplings or for the dough of the dumplings:

• 100 g of butter.
• 1/4 l of olive oil.
• 1 glass of wine for cooking.
• Salt
• 100 g flour.
• 1 beaten egg.

Preparation

As I have already told you in the lead, the dumplings have two ways to be done. If we choose to buy the wafers we will only have to make the filling, and if we want to make them homemade, we only have to make the dough beforehand.

For dough of the dumplings, we place in a bowl, the oil, butter, wine, salt, and we begin to stir until the ingredients are blended. Then we will incorporate flour little by little until it admits, that is, until we get a homogeneous dough that does not stick to our hands. We will let it rest.

While we are doing the filling. To do this, we will cut the garlic cloves, the onion, the pepper and the tomato very chopped. We will fry them all in a frying pan with a good base of olive oil, until they are poached.

At the same time, in a casserole, we put boil two eggs stop for about 12 min. When this time passes, we will cool them under the tap, we will peel and we will also chop very finely.

Then, we will mix all the ingredients, that is, the minced eggs, the sautéed vegetables and the cans of tuna.

Finally, we are making the wafers of homemade dumplings. To do this, we stretch the dough until it is a little thin (at least 3mm thick), we will cut it with a round glass or pasta cutter to give it the shape of the dumpling. We will fill with a little of the filling and we will close right in the middle, leaving a half circle shape (press the edges with a fork so that the closure is more secure). We will paint the upper part with beaten egg, and they will be fried in fairly hot oil.

I hope you enjoy this wonderful tuna and egg dumplings recipe. You can find the rice in here.

More information - Tuna patties, White rice, Cannelloni

More information about the recipe