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The dumplings can be filled with an infinite number of ingredients, both sweet and savory. Today I propose to prepare some spinach and tuna dumplings. Having them prepared in the freezer allows us to enjoy a quick dinner or improvise a snack or snack with friends.
At home we like to make them in the oven, because they do not absorb any oil and they are lighter. But they can also be fried in a pan with plenty of oil if you like them better done that way.
Spinach and tuna dumplings
Always have a few dumplings ready in your freezer for any occasion.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: incoming
- Rations: 16 ones
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 / 2 cebolla
- 200 gr. fresh spinach leaves
- 3 tablespoons of homemade tomato sauce
- 2 cans of tuna
- olive oil
- shawl
- 1 packet of dumpling wafers
- I beaten egg
Music
Chop the onion finely.
Pour into a pan with 2 or 3 tablespoons of oil and fry.
When the onion begins to brown add the clean spinach leaves and salt to taste.
Cook 4 or 5 minutes until we see that the spinach is considerably reduced.
Add the tomato, stir and cook 2 or 3 more minutes over low heat.
Finally add the well drained tuna and mix well with the vegetables.
Let the preparation we have just made cool.
Fill the wafers with a teaspoon of filling, close and seal with the help of a fork.
Place on a baking tray lined with baking paper.[cap id=attachment_22976 align=alignnone width=830]
dav[/cap]Brush the dumplings with beaten egg and place in the oven preheated to 200ºC.
Bake until we see that the dumplings begin to be golden brown.
They can be consumed hot, warm or cold.
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