Dough
4/5 cup of milk
1/2 sachet of meat stock
100 g of boiled and mashed yucca
1 tablespoon of Soya Creamy Margarine
1 2/3 cup of wheat flour
Stuffing
1 tablespoon of Soya Soya Oil
2 bay leaves
1 clove of garlic, chopped
1/2 small onion, chopped
2 tablespoons of green bell pepper, chopped
2 tablespoons of red bell pepper, chopped
200 g of minced meat
Salt, pepper and chopped green smell to taste
Assembly
1 1/2 cups of water
1 1/2 cups of wheat flour
1 1/2 cups of breadcrumbs
2 cups of Soya Soya Oil for frying
Dough: In a saucepan, bring the milk, meat stock, manioc pulp and Soya Creamy Margarine to the boil. Add the wheat flour and cook until it comes away from the pan. Place the dough on a surface greased with Soya Soya Oil and leave to cool.
Filling: in a pan, heat the Soya Soya Oil. Add the garlic and onion and fry until golden. Add the peppers and sauté. Add the ground beef, frying it without stirring. Add the olives, adjust the salt, season with pepper and add the green smell.
Assembly: make balls of dough and roll them out in the palm of your hand into a circle. Add the filling and close the dumplings into a cylindrical shape. In a bowl, mix the water and wheat flour, coat the dumplings in this breading liquid and then in the breadcrumbs. In a medium-sized, deep pan, heat the Soya Soya Oil over a low heat for about 10 minutes. Add 2 bay leaves, about 3 to 4 dumplings and let them brown evenly. With the help of a slotted spoon, remove the dumplings and place them on a paper towel, spreading them out well so that the excess oil drains off.
