Rye dumplings with vegetable filling and bean sauce | vegan
Dumplings - one of our favourite dish ever. These ones are a fusion style dish with Asian wrapping style, slightly Georgian type of sauce, and Finnish inspiration for incorporating rye in the dough.
Absolutely delicious, very easy to make (maybe not the first time, hehe!) and so so worth your time!
Servings: about 36 dumplings Preparation: 40 min Cooking: 30 min
Ingredients:
For the filling:
1/2 small onion, chopped
2 cloves garlic, crushed
30 g kale, chopped
1 medium carrot, grated
1/4 cup soy minced meat, soaked for a few minutes in 1/2 cup of hot water
salt and black pepper to taste
vegetable oil
For the dough sheets:
50 g durum wheat flour
50 g rye flour
100 g all purpose flour
6 Tbsp water
For the sauce:
vegetable oil
1 small onion, chopped
3 cloves garlic, crushed
250 g cooked brown beans, rinsed
500 g tomato crush
1/2 tsp cumin powder
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp salt
1/2 tsp paprika powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
2 bay leaves
Instructions:
Filling:
Heat up some vegetable oil in a pan. Add the onion and garlic. Fry for a few minutes until translucent.
Add kale, grated carrot, soy meat, black pepper and salt. Fry for 5 min stirring occasionally.
When the filling is ready, remove from heat and let it cool down.
Dough sheets:
In a food processor mix all the ingredients.
Remove from the food processor and press everything into a ball.
Knead the dough for a couple of minutes.
To make the sheets you will need either a pasta machine or a rolling pin and your most precious tool - hands. If you're using a pasta machine, like we did, take a small piece of dough, flatten it with your hands and let it go through the pasta machine on the lowest number a couple of times. Then gradually increase the number to make the dough thinner. We went up to number 6. If you don't have a pasta machine, just roll the dough out to a rectangular shape. Try and make the dough quite thin (just a few millimeters).
Place the dough on the table and cut it to 7x7 cm squares.
Dumplings:
Put about 1 tsp of the filling in the middle of the dough sheet. Bend it over the middle to form a triangle. Then connect two corners and pinch them hard so they stay together. If the dough doesn't stick, just wet the edges with a little bit of water. Place the dumpling on a small sheet of baking paper so it doesn't stick to your steamer later.
Prepare the steamer. When the water is boiling add the dumplings and steam for about 10 min. When ready, remove from the steamer and peel of the baking paper.
Sauce:
Heat up some vegetable oil in a pan. Add the onion and garlic and fry for a few minutes until translucent.
Add the beans and tomato crush. Mix everything well.
Add all the spices and let simmer for 7-10 min stirring occasionally.
Remove from heat.
Put it on a place, place the steamed dumplings on top of it and serve while it's hot.
