Dumplings with Feta Filling and Letcho

For the dumplings with feta filling and letcho, knead the ingredients for the pasta dough into a firm, smooth dough (5 minutes with the dough hooks, 5 minutes by hand).

Cover the dough and let it rest at room temperature for at least ½ hour. For the filling, mash feta with a fork, mix with the remaining ingredients and season with salt.

Roll out pasta dough on oiled work surface to about 2 mm thick. Either cut out circles with a diameter of 8 cm, or cut squares.

Place 1 heaped teaspoonful of the filling in the center of each pasta square, fold it up and press the edges well (possibly with the tines of a fork).

Simmer dumplings in salted water for 3-5 minutes. For the letcho, cut onions and peppers into strips, finely chop garlic.

Sauté onions in olive oil until translucent, add bell bell pepper strips, paprika powder and garlic.

Add the tomatoes in pieces. Add tomato paste, sugar and salt and simmer for 10 minutes.

Season the letcho to taste and serve with the finished dumplings.

Preparation Tip:

As a side dish, letcho goes well not only with the dumplings but also with other dishes, for example, with meat roasted for a short time.

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