DUMPLINGS WITH LENTIL

Ingredients for the dough:

400 g wheat flour

125 g whole wheat flour

300 ml warm water

18 g dry yeast

3 tsp salt

1 tsp sugar

3 tbsp olive oil

Filling:

200 g lentil

2 onions

2 carrots

1 tbsp marjoram

1 tbsp tomato paste

2 cloves of garlic (or more if you like)

1 tbsp paprika

1 egg

salt, pepper

oil (for frying)

Dough: Mix yeast with 50 ml of warm water, sugar, and 1 tablespoon of flour. Allow to grow a bit in a warm place. In a bowl sift the flour and the rest of the ingredients, add the yeast and knead by hand or using a hook mixer, as long as it is smooth and not sticky. Cover with a cloth and leave to grow up in a warm place for about 1 hour.

Filling: Cook the lentil, chop the onions and grate carrots. Fry the onions slowly in a large amount of oil until it begins to brown slightly, add the carrots and cook together about 5 minutes, stirring from time to time. Remove from the heat, add the minced garlic, marjoram, tomato paste, salt, pepper and paprika, mix thoroughly and join with lentils. In the end add egg and mix all together.