A spoonful of Balaton – Vine leaves stuffed with spicy minced meat and sour cream dip

Table – A spoonful of Hungary with Tamás Dános

Ingredients:
vine leaves

For the filling:
0,5 kg pork shoulder
one tbs bread crumbs
garlic
sweet paprika powder
ground cumin
salt
pepper

For the dip:
sour cream
few drops of lemon juice
fresh mint

Wash the leaves then cut the bigger veins out. Put them into boiling water for 1 minute. This method is called blanching.
Mix ground pork with the spices, add some garlic, and then use some bread crumbs to have the perfect texture.
With wet hands, we can make delicate portions of the meat, and stuff them into the leaves.
Use the blanching water (or vegetable broth), but before you pour it onto the small rolls, you should put them close to each other on the bottom of the pot, unless they can easily open during cooking.
Seasoning the sour cream with salt and pepper, add some fresh mint and few drops of lemon juice. When ready, put it in the fridge until plating.
Take the rolls out softly from the water approx. After 20 minutes, let them rest for a few minutes, and then we can enjoy this fantastic course.

Bon apétit!

#table #wowhungary #lakebalaton

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