Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Vegetable dumplings with beet and coriander
 
 
25 ServingsPTM30 min

Vegetable dumplings with beet and coriander


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. 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.
  2. Meanwhile, cut the beetroot into cubes of ½ cm and the coriander fine. Drain the chickpeas and roughly with a fork.
  3. For the stuffing, mix the chickpeas, fresh coriander, ground cumin, ground coriander and 1 tbsp sesame oil through the beetroot.
  4. Roll out the dough on a floured sheet to a piece of 2 mm thick. Cut out with the Ø Ø 9 cm cutter.
  5. 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.
  6. Place a little filling in the middle of the ground and brush the dough around lightly with water.
  7. Fold the dough double so that there is a semi-circle and press only in the middle.
  8. Keep the rest of the groundings under a clean damp tea towel.
  9. Fold the front of the left side in three folds and repeat with the front of the right side.
  10. The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
  11. Heat a large non-stick frying pan with no oil or butter and put in around 12 dumplings.
  12. Pour 150 ml of stock and simmer for 5 minutes with the lid on the pan until the moisture has evaporated.
  13. 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.
  14. Make another portion.
  15. Mix the rest of the sesame oil with 2 tbsp lime juice and some lime zest and serve as a dip at the dumplings.


Nutrition

65Calories
Sodium3% DV80mg
Fat3% DV2g
Protein4% DV2g
Carbs3% DV10g
Fiber4% DV1g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading