Since very recently, a box filled with fresh, local vegetables is dropped off at our front door once a week. That’s great and it tastes just great, however, honestly speaking there are sorts of vegetables I didn’t even know they are existing. Let alone, how to cook them. The other day I was looking at all these beetroot (= red beet) with vague plans of eating them for lunch/dinner/as a random morning snack, and I had a lightbulb moment. How good would these be in a dumpling?!
I have already told you that Spinach Dumplings are always a hit with my boys. Well, red beet dumplings turned out beautifully with their amazing pink colour. Moreover, they contain loads of vitamins and minerals so my kids and I can enjoy healthy nutrients. The only back draw is that my boys are not exactly fond of the colour pink so it takes some imagination in naming (let me tell you that the term ‘princess dumplings’ didn’t sound appealing at all). Anyway, colourful, made of simple ingredients and fun to assemble, red beet dumplings offer a delightful lunch.
Ingredients (Yield: 4 Servings)
- 400g bread cubes
- 300g red beet (fresh, cooked and peeled)
- 50g grated Parmesan cheese
- 100g butter
- 120g finely chopped onion
- 3 eggs, beaten
- Salt, pepper, parsley and caraway seeds (to your liking)
For soft and tender dumplings, cook the peeled red beet in water and mash it into puree. If you prefer your dumplings to be firm to the bite (and less colourful), you only need to chop the vegetables after cooking. If you put the red beet into the food processor, you don’t need to precook it.
- In a skillet, melt the butter.
- Sauté the finely chopped onion until translucent and tender on low heat. (Strongly recommended: when you slowly sauté the onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavourful).
- Assemble cubed dry white bread “for dumplings” in a big bowl and add Parmesan cheese and red beet (puree or chopped) and let the mixture rest.
- Phew! Look at the mixture’s amazing pink colour!
- Add the sautéed onions and the butter and let rest again.
- Season with salt and pepper and caraway seeds (if you like).
- Stir in beaten eggs and mash until well combined. Set the mixture aside for about 20 minutes.
- Check whether the dough consistency is right after kneading; if you are unsure, add more -> bread cubes if the dough is too soft and thin or more eggs if the dough is too dry and doesn’t hold together well.
- Shape the mixture into dumplings by rolling the dough into a ball between your palms and prepare them in the steam cooker for about 20 minutes.
- Serve on a bed of salad and garnish with grated Parmesan cheese and parsley.