Dish for true connoisseurs and all those for whom Christmas can not do without dumplings.
Beetroot dumplings made of spelled flour, well stuffed with “smoked” mushrooms.
“Making Christmas dumplings” is one of the memories of childhood, to which I return very often.
A smile on my face and a spark in eye always appear, and you know what … it was cool times!
Every year, with great anticipation, I was waiting for this “Christmas time”.
A few days before Christmas, I packed my bag and went to my grandparents for “making pierogi”.
From the moment the door in the staircase was crossed, you could feel Christmas!
The whole block cooked cabbage and other delicacies! : P
It was one of the obligatory Christmas elements!
Making dumplings was a few days’ procedure.
The preparation of the stuffing itself lasted for 1-2 days, and the next day was devoted to “making”, because the quantities were wholesale, counted in hundreds!
The ones that tasted the most to me were those from the pot, of course, before Christmas.
Then they did not taste like that anymore (I think I always ate them too much “before”) 😉
Do not you have the impression that Christmas is losing its charm now?
It’s easier, faster and “so everyday” …
Dumplings can be bought in any store, as well as cakes and other Christmas delicacies.
Everything is available on a daily basis and, in principle, holidays are not different from “food” from other days of the year.
We no longer queue for the fragrant oranges that arrived by ship.
We do not wait for “real” chocolate, which was eaten sparingly, because every day was just a “chocolate-like product”.
And at the thought of Santa Claus and a symbolic gift, he could not sleep at night.
Well, times are changing, and Christmas is commercial, but it is very colorful and joyful!
And it only depends on us in what atmosphere and we will spend this beautiful time.
Because Christmas is not only a richly set table, gifts, but above all, the family and people we love!
Common celebration and pre-Christmas preparations, decorations that please the eyes and the good we pass.
Therefore, I urge you with all my heart, that you spend this time just as you like and you do not have to!
Perhaps the new festive ritual will be the joint preparation of Christmas dishes in accordance with tradition, but in a new edition? 🙂
I hope that I convinced you, so I invite you to Beetroot dumplings with smoked oyster mushrooms.
It will be traditional, but also modern.
Healthy, light and vegan!
Cake for beetroot dumplings:
2,20 lb organic spelled flour
½ cup beet juice or concentrate (choose this natural and ecological, without the addition of “flavor enhancers”) or 1/3 cup of beetroot powder.
2 tablespoons olive oil
1 teaspoon of Himalayan salt
Hot water for the cake
Sift the flour into a bowl, add salt, juice / concentrate or powdered beetroot and olive oil.
Mix and then pour in so much hot water (but not scalding, just such that we can knead the dough) that the ingredients combine, and the mass is compact, which can be rolled out (it should not stick to the roller).
The dough prepared in this way is left on the counter and covered with a bowl.
During this time, we are preparing for the preparation of stuffing.
3,50 lb mushrooms
1 large onion
1 teaspoon smoked pepper
1 teaspoon Tamari or soy sauce
1 teaspoon dried thyme
1-2 tablespoons of clarified butter or coconut oil
Bay leaf, salt and pepper to taste
Mushrooms thoroughly wash, dry and cut into small cubes.
Also cut the onion into cubes.
Heat the butter or oil in a frying pan and fry the onion in golden color.
Then add the chopped mushrooms, Tamari sauce or soy, smoked pepper and bay leaf and stew everything under cover for 5-8 minutes.
Discover the lid, season with dried lovage, pepper and salt, mix and evaporate to ensure that the stuffing is not “watery”.
Dough dumplings divided into several parts and on a flour-topped countertop, roll the dough into thin pancakes (about 0,5 inch).
Cut the rings and put stuffing on each one.
Precisely glue the edges of dumplings (we can also make a decorative frill :)).
Cooke dumplings in a large pot, in lightly salted water, 1-2 minutes from the time they emerge on the surface.
Serve straight out of water or lightly fried 🙂
Good to know:
I always use hot water for dumpling.
In this way, I “brew” a cake that is always soft!
We can also experiment with flavors and give the color of the cake.
Try with powdered spinach or a fruit version with juice or powdered strawberries, raspberries or blueberries.