INGREDIENTS FOR THE STUFFING:
a fourth cabbage
1 unit carrot
1 unit onion
a few sprigs fresh dill vine
3 tablespoons olive oil
4 u eggs
2 tablespoons potato starch (starch)
16 wafers for dumplings
Peel, wash and cut the cabbage, carrot and onion into pieces. Heat a frying pan and add three tablespoons of olive oil. When the oil is hot, add the vegetables and season to taste. Put the lid on and fry them for 6 or 7 minutes, stirring occasionally. After this time we remove from the fire. The vegetables are al dente.
Apart in a bowl we put the 4 eggs and 2 tablespoons of potato starch (also known as flour or potato starch. It can be replaced by corn starch). We beat a little to integrate the ingredients and add the fried vegetables and the finely chopped dill. Mix a little and set aside while we prepare the mold.
We spread a small mold (mine is 20 x 12 cm) with a little oil with a brush or a paper napkin. We place the empanadilla wafers on the base, trying to cover the entire base, as I show you in the video. Add the filling and spread it evenly. We bend the protruding part of the wafers inward. On top we spread with a yolk mixed with a teaspoon of milk. We take the mold to the preheated oven and bake at 180ºC (356ºF) for 25 minutes.
After this time, remove from the oven and let cool completely.