• 1 onion(s);
  • 250g minced lamb (may substitute beef);
  • 2 tablespoons parsley, chopped;
  • salt and pepper, black;
  • 4 tsp paprika, rosenscharf;
  • 4 toe / n garlic;
  • 600 g yogurt;
  • salt;
  • 3 tablespoons butter.


  1. For the dough in the flour with the egg and some water mix and knead very well until a firm dough is formed. Put the dough in half, place in a bowl, can cover with a cloth or lid, and stand for 30 minutes.
  2. Peel the onion and the stuffing and rub with minced meat, parsley, salt, pepper, and 3 tablespoons of the paprika powder well mixed. Roll out the dough about 2 mm thick and cut into 3-cm squares. Place on the Teigflecken some minced meat filling, then fold the dough diagonally and the edges with your finger good press firmly.
  3. In a large pot of salted water to boil and bring plenty of minutes the dumplings in it in about 5-7. cook until tender.
  4. For the sauce, peel the garlic and Zerhusen with the garlic press. Add to yogurt and season with salt.
  5. In a skillet, melt the butter and fry the paprika in it briefly. Then the noodle bag in a colander, just put off and spread on plates. give the top of the noodles plenty of garlic-yogurt and sprinkle with the paprika butter. Oops! You can never make enough of it, there are always too little, because so delicious! This recipe quantity, we create easy-to-four.

Tip: You can give the raw pastry in a buttered roasting pan with 1 1 / 2 l broth and cook the dumplings pour in 30-40 minutes at 180 ° C in a preheated oven and eat as a soup.

Preparation time: About 1 hour

Level of difficulty: normal

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