Pasta for dumplings.
2 cans of tuna.
2 boiled eggs.
The two cans of tuna are crumbled in a bowl. The boiled eggs are chopped – not very small – and mixed with the tuna. Little by little the fried tomato is incorporated, to the taste of each one, and it is stirred. Finally, grated cheese is put on and the last turn is given. It reserves.
The dough of dumplings is spread out on a lightly floured surface and cut as many circles as there are dumplings to be prepared. Small amounts of filling are taken in each patty and closed by sealing the edges with the help of a slightly damp fork.
They are fried in hot oil and left to rest for a few minutes on absorbent paper to release the excess oil.