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Gast Family Recipes
Vegetable dumplings with beet and coriander
Dumplings of cooked beet, coriander, cumin, chickpeas and sesame oil.
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Ingredients
Directions
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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.
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Meanwhile, cut the beetroot into cubes of ½ cm and the coriander fine. Drain the chickpeas and roughly with a fork.
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For the stuffing, mix the chickpeas, fresh coriander, ground cumin, ground coriander and 1 tbsp sesame oil through the beetroot.
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Roll out the dough on a floured sheet to a piece of 2 mm thick. Cut out with the Ø Ø 9 cm cutter.
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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.
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Place a little filling in the middle of the ground and brush the dough around lightly with water.
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Fold the dough double so that there is a semi-circle and press only in the middle.
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Keep the rest of the groundings under a clean damp tea towel.
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Fold the front of the left side in three folds and repeat with the front of the right side.
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The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
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Heat a large non-stick frying pan with no oil or butter and put in around 12 dumplings.
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Pour 150 ml of stock and simmer for 5 minutes with the lid on the pan until the moisture has evaporated.
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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.
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Make another portion.
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Mix the rest of the sesame oil with 2 tbsp lime juice and some lime zest and serve as a dip at the dumplings.
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Nutrition
65Calories
Sodium3% DV80mg
Fat3% DV2g
Protein4% DV2g
Carbs3% DV10g
Fiber4% DV1g
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