Vegetable dumplings with beet and coriander

Name: vegetable dumplings with beet and coriander
Cook time: 30 min
Total time: 30 min
Yield: 25
Cuisine: Asian
Ingredients: 300 g wheat flour; 200 ml lukewarm water; tl salt; 200 g boiled beets; 15 g fresh coriander; 200 g canned chickpeas; tl ground cumin; 1 tl ground coriander seeds; 4 el sesame oil; 300 ml vegetable stock

Dumplings of cooked beet, coriander, cumin, chickpeas and sesame oil.

Ingredients

Kitchen Stuff

1 cling film
1 protrusion or glass (Ø 9 cm)

Directions

Mix the flour with the salt and water. Knead until a smooth dough. This takes approx. 5 min. Cover with cling film and let sit for 30 min. Covered.
Meanwhile, cut the beetroot into cubes of ½ cm and the coriander fine. Drain the chickpeas and roughly with a fork.
For the stuffing, mix the chickpeas, fresh coriander, ground cumin, ground coriander and 1 tbsp sesame oil through the beetroot.
Roll out the dough on a floured sheet to a piece of 2 mm thick. Cut out with the Ø Ø 9 cm cutter.
Knead a ball of the remaining dough, roll out into a piece of 2 mm thick and make another circle. Repeat until you have 25 dry ground.
Place a little filling in the middle of the ground and brush the dough around lightly with water.
Fold the dough double so that there is a semi-circle and press only in the middle.
Keep the rest of the groundings under a clean damp tea towel.
Fold the front of the left side in three folds and repeat with the front of the right side.
The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
Heat a large non-stick frying pan with no oil or butter and put in around 12 dumplings.
Pour 150 ml of stock and simmer for 5 minutes with the lid on the pan until the moisture has evaporated.
Add 1 tbsp sesame oil and spread well over the bottom, fry the dumplings for 2 min on medium heat until golden brown and crispy.
Make another portion.
Mix the rest of the sesame oil with 2 tbsp lime juice and some lime zest and serve as a dip at the dumplings.