Bedienungsanleitung Cuisinart MSC-400 (Seite 5 von 32) (Englisch)

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bring two opposite corners up, making

a triangle. Crimp all edges like a pleat

and pinch to seal, using more water if

needed.

5. Repeat with the remaining wonton

wrappers. Keep the prepared

dumplings covered with plastic so as

not to dry out. When you are close to

finishing the dumplings, set the unit to

Steam for 20 minutes.

5. When the unit is ready, add the

dumplings to the rack and cover. (This

may need to be done in two batches.)

Serve immediately.

Nutritional information per dumpling:

Calories 20 (20% from fat) • carb. 3g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg

• calc. 3mg • fiber 0g

Turkey Swedish

Meatballs

What was old is new and popular again, and

that is true with this classic dish. These are

sure to please everyone, Swedes and

non-Swedes alike.

Setting: Brown/Sauté

Makes about 60 meatballs

¼ cup milk (whole or reduced fat)

1 slice sandwich bread, torn into

1-inch pieces

1 small celery stalk, finely chopped

1 pound ground turkey

1 small onion, peeled and finely

chopped

¾ teaspoon kosher salt

¼ teaspoon ground white pepper

½ teaspoon baking powder

¼ teaspoon ground allspice

1 pinch ground nutmeg

1 large egg, lightly beaten

3½ tablespoons unsalted butter, divided

3 tablespoons unbleached,

all-purpose flour

4 cups chicken broth, low sodium

⁄3 cup sour cream or crème fraîche

1. Put the milk into a large liquid

measuring cup and add the bread.

Let soak.

2. While the bread is soaking, combine

the celery, turkey, onion, salt, pepper,

baking powder, spices and egg in a

large mixing bowl. Squeeze the milk

out of the bread and add the bread

(discarding the milk) to the turkey

mixture. With clean or gloved hands,

gently mix together until fully

combined. Do not over-mix or the

meatballs will be tough. Using a small

ice cream scoop, form into 1-inch

meatballs (about 1 tablespoon of

mixture per ball).

3. Put ½ tablespoon of the butter into the

cooking pot of the Multicooker set to

Brown/Sauté at 375˚F. Once the butter

melts and is hot and foamy, add the

meatballs in about four batches,

turning the meatballs every minute or

two until browned or all sides.

Remove, reserve and repeat with

remaining meatballs. Once all are

browned, remove and reserve together.

5. Add the remaining butter to the

cooking pot. Once it is melted and

foamy, stir in the flour. Stirring

constantly with a wooden spoon, cook

until the butter/flour mixture is lightly

browned. Slowly stir in the broth. Bring

to a boil and cook until thickened,

about 10 minutes. Reduce heat to

300°F and stir in the sour cream.

6. Put all of the meatballs into the

cooking pot with the gravy. Raise heat

to 350°F and bring to a boil. Boil for

about 10 minutes to coat the meatballs

with the thickened gravy.

7. Serve immediately or reduce heat to

200°F and keep covered until ready to

serve.

Nutritional information per meatball:

Calories 26 (57% from fat) • carb. 1g • pro. 2g

• fat 2g • sat. fat 1g • chol. 11mg • sod. 49mg

• calc. 7mg • fiber 0g

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