I hope you enjoyed my version of Chiles Rellenos. Here’s a recipe I know we’ve both been eying for a while.
Beet dumplings! It’s basically just a recipe for beet dough which you can boil like pasta. They end up tasting like vaguely-beet flavored pierogis. I think you can basically stuff them with anything you want, and I am greatly intrigued by an idea I had last night to make spaetzle out of the dough. Wouldn’t that be beautiful!?
Of course, the main plus of putting beets in your dough is… it’s BRIGHT red. I don’t think you can accurately see in the photos how bright red it is. It’s really awesome.
It’s also…. drumroll… a really cheap (if mildly time consuming) dinner option! I don’t know about you, but where I am, beets are super super cheap and I bet I could make somewhere around 50-60 dumplings out of the two-beet dough I made. Score!
from Pure Vegetarian by Lakshmi
1 3/5 cup flour*
½ teaspoon salt
1 tablespoon extra virgin olive oil
Beetroot paste (from 2-3 small beets)*
Water if needed
- Wash and scrub the beets (without peeling them)
- Splash with olive oil
- Roast in the oven (200 C / 400 F) until the skins are wrinkled and the beetroots are soft when pricked with a knife – it takes about an hour, depending on the size
- Remove from the oven
- Cool, peel and place in a blender with enough water to make a silky, smooth paste
- Combine the flour and salt
- Add the olive oil to the beetroot paste
- Make a well in the centre of the flour and add the paste gradually while mixing it with the flour (by hand)
- Use all the paste
- If the dough is not coming together, add a little bit water
- The flour should form a ball that is soft but not sticky
- If it is sticky add a little bit flour
- Knead it well for about 5 minutes
- The dough should be seamless, firm but soft (if you press it with a finger, it should bounce back)
- Wrap in a plastic or damp cloth
- Let the dough rest at least 30 minutes
- Take a part of the dough and roll it out as thinly as possible
- Cut out circles with a cookie cutter
- Place a little bit of filling* in the centre of each circle
- Brush the edges of the circles with water (one side is enough)
- Take the circles in your hand one by one and seal them tightly with another hand
- Keep them separately on a floured surface
- You may trim any excess dough around the sealed edges
- Boil plenty of water with salt
- Carefully drop the dumplings into the pot (avoid overloading)
- They will sink at first
- When they pop up on the surface, they are cooked (if the dough is thin, it shouldn’t take longer than a couple of minutes)
- Take them out with a slotted spoon and place them on a frying pan with a mixture of hot extra virgin olive oil and butter
- Coat them with oil-butter and serve immediately
Notes on this preparation:
1. My computer died before I could read out what was in the filling. This ended up being fortuitous since I really liked what I put in. I used equal parts feta and cream cheese (like the recipe) and added fresh basil, cumin and tumeric (since I remembered it being vaguely indian). It was so good!
2. Obviously, the amount of flour is dependent on how much beet paste you have. She must use tiny beets because I needed about double the amount of flour. You really need to just go for consistency. Her comments on that are also a little vague. Dough is always going to be sticky. You just need it to be not-sticky enough to roll it out without the dough completely sticking to your surface/ rolling pin.
3. I didn’t fry them after I boiled them. Still good! (Again, the computer died and I was sans charger, so I didn’t read this step.)
4. I really really really need cookie cutters. Hint hint family hint hint. I cut all of my circles out with a sharp knife. Obviously, they’re not as pretty as the ones in the original blog post.
See you soon!