Boil the long-grain rice with the vegetable soup in the water. The long grain rice should not be too grainy, otherwise the dumplings will not form well.
Cut the onions into cubes, chop the garlic and mint leaves. Sauté onions and garlic in oil or possibly water. Cut tomatoes and sausages into slices, add to onions with mint leaves, sauté for 10 minutes until soft.
Grind walnuts with dates in a food processor, add and season to taste. If the sauce has too much liquid, make it without the lid on speed 2 until the liquid of the tomatoes has evaporated (about 5 min).
Form the dumplings as follows: take some long grain rice in the hollow of your hand and form it into a hemisphere. Form about 1 tbsp of the filling in the middle. With the other hand take long grain rice and close the filling. Form a round ball the size of a medium orange. The filling must be well sealed by the long grain rice.
Grind the bread and crispbread in a food processor and roll the dumplings in the bread crumbs. Press the crumbs well with your hands so that they do not come loose. Put the dumplings on a greased baking tray and bake at 200 degrees for 45 minutes.
The dumplings go very well with steamed vegetables, leaf salad and sauce, e.g. with steamed leaf salad, cauliflower, walnut sauce.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh
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