Food should not only be nutritious, but also healthy for humans. And it is better if it is prepared with your own hands, with a positive attitude and from as healthy products as possible.
Vegetarian dumplings are not only festively beautiful, but also a nourishing, nutritious dish.
There are quite a few recipes for homemade vegetarian dumplings with different fillings. This is not the first recipe for vegetarian dumplings in our column, nor will it be the last.
In order not to miss the next “novelty”, please follow our column, and we will tell you step by step how you can cook not only tasty, but also healthy vegetarian dumplings.
Today, we want to offer you a recipe for vegetarian dumplings with green buckwheat and beans.
Green buckwheat is a natural source of beneficial vitamins and minerals for the human body. Therefore, its use in the home menu, a must for people of all ages, both children and adults.
In 100 grams of green buckwheat contains:
Protein – 12.6 mg;
Fats – 3.3 mg;
Carbohydrates – 62.0 mg;
As well as vitamins B1, B2, B6, B9, E, PP, C, as well as important macro-and micronutrients such as iron, iodine, potassium, calcium, cobalt, magnesium, manganese, copper, molybdenum, sulfur, phosphorus, fluorine, chromium, zinc.
Beans are a legume that contains valuable plant proteins for the human body. Despite the fact that 100 grams of beans contain 300 kcal, they are a dietary product.
As we know, because of the large amount of protein, beans are a vegetable substitute for meat. At the same time, it contains very little fat.
In 100 grams of beans contains:
Protein – 21.0 g;
Fats – 0,3 mg;
Carbohydrates – 3 mg;
As well as essential vitamins A, B1, B2, B9, E, PP, with a large content of vitamin C and protein, as well as essential for the body trace elements such as calcium, sodium, phosphorus and selenium. Beans contain such an important amino acid as arginine, which relaxes the walls of blood vessels, which improves blood circulation in general.
Do not spare time to prepare vegetarian dumplings and your household will be grateful to you for the care and tasty meal.
Vegetarian dumplings: step by step recipe
In order to cook dumplings with green buckwheat, you need to take care of it in advance. A day (for example, in the morning), before starting the process of cooking dumplings, you need to soak 100 grams of dry green buckwheat in purified water at room temperature in a germinator. After an hour, wash the buckwheat, drain the water and leave it in a container until the next morning. In the morning rinse the buckwheat again and let the water drain completely.
When the water is completely drained, you can proceed with the preparation of the stuffing.
Vegetarian filling for dumplings (ingredients)
Buckwheat germinated – 100 grams in dry form;
Tinned or boiled beans – 100 gr;
Carrots – 150 gr;
Ghee” oil – 60 grams;
Hard cheese (without rennet) – 100 grams;
Sea salt – ½ teaspoon;
Dried greens (parsley, dill, marjoram) – ½ teaspoon;
Spice “Hmeli suneli” – ½ teaspoon;
Chili pepper (ground) – to taste.
Preparation of stuffing for vegetarian dumplings
Peel carrots from the skin, grate on a fine grater, add oil “Ghee” and stew in a pan at medium temperature. Buckwheat and beans in a blender, grate cheese on a fine grater and combine with buckwheat and beans. We add them stewed carrots, salt, spices and mix thoroughly. Next, proceed to the preparation of dough for dumplings.
Ingredients for the dough:
Wheat flour – 400 grams;
Sunflower oil (mustard, corn, olive – your choice) – 4 tablespoons;
Salt – ½ teaspoon;
Purified water – 150 ml.
Preparation of the dough:
Pour warm (room temperature) water into a container, add salt, oil and stir gently. Then, gradually (not all at once) pour in flour and stir the mass with a spoon or spatula. When the dough is thick, spread it on a lightly floured board, add more flour and continue to knead with your hands until the mixture is homogeneous and elastic.
Each housewife uses a particular type of flour, which she likes, but each variety behaves differently; for some flours you have to add a little more water, for others a little less. Therefore, the dosed input of flour and adjusts the texture of the dough made. The dough should not be too liquid (spread on the table) and should not be too steep (fall apart into fragments).
Ready dough should not be sticky to hands, it should be malleable and pleasant to mold.
Making vegetarian dumplings
Cut off a piece of the main mass of the dough, with the main mass covered by a container, in which the dough was made.
From the cut off piece, on a table without flour, roll out a roll, 1 centimeter thick. Cut the roll into small pieces, about 1 centimeter long. These pieces, at the point of cutting, on both sides, dip neatly in flour and roll out with a rolling pin thin circles with a diameter of (about) 4 centimeters.
In the center of the circle, we put the filling with a teaspoon, fold the circle in half, at the beginning, fasten the edges in the middle, and then from the middle continue to fasten on the edges. You get a crescent shape. Then connect both edges together and fasten them.
Place ready vegetarian dumplings on a wooden or glass cutting board, liberally sprinkled with flour.
Continue the process until all the dough is used up.
How to make vegetarian dumplings
Pour 1 liter of water into a pot, put 1 bay leaf, 2 peas of allspice, 4 tablespoons of sunflower (mustard, corn, olive – your choice) oil, lightly salt it, and put it on the boil. When the water is boiling, we put fifteen (one large portion) of dumplings in it, gently stir them with a spoon, as in the beginning, they will lie on the bottom of the pan. When the vegetarian dumplings rise to the surface of the boiling water, cook them for another five minutes at medium temperature of the burner.
Place the remaining dumplings in the freezer until completely frozen. Then put them into a food bag and store in the freezer. Cook frozen dumplings according to the above principle.
Vegetarian dumplings with buckwheat
Buckwheat Yadritz – there is a natural storehouse of vitamins and minerals. The caloric value of buckwheat is quite high, in 100 grams it contains 308 kcal, and yet it is considered a diet product.
100 grams of buckwheat contains:
Protein – 12.6 mg;
Fats – 3.3 mg;
Carbohydrates – 57.1 mg;
As well as vitamins A, B1, B2, B6, B9, E, PP, and important trace elements such as iron, iodine, potassium, calcium, copper, fluorine, which are essential for human life.
In addition, buckwheat contains such a useful component as the well-known rutin, which helps to strengthen the walls of blood vessels. Doctors recommend buckwheat for low hemoglobin and some other diseases.
Many people like mushrooms, probably because they are like a union of man and nature. Not for nothing, in the fall, so many people go to the woods for mushrooms with baskets in hand. But not everyone has such an opportunity, so in our recipe, we will consider the purchase version of mushrooms – “Oyster mushrooms”.
These mushrooms have low calories (38 kcal), but at the same time, they are very nutritious.
In 100 grams of mushrooms contain:
Protein – 3.3 g;
Fats – 0.4 gr;
Carbohydrates – 6.0 gr;
As well as essential vitamins A, B1, B2, B5, B6, B9, E, PP, important macro-and micronutrients for the body – iron, potassium, calcium, magnesium, selenium, zinc, essential amino acids.
In addition, these mushrooms have excellent, gustatory qualities, giving buckwheat a new flavor.
The first thing we’ll start with is to prepare the filling for the vegetarian dumplings.
Ingredients for the filling
Buckwheat “Kernel” – 100 grams in dry form;
Purified water – 200 ml;
Bay leaf – 1 piece;
Mushrooms “Oyster mushrooms” – 200 grams;
Carrots – 150 grams;
Butter – 80 grams;
Sea salt – ½ teaspoon;
Dried parsley root – 1 teaspoon;
Oregano (dried) – ½ teaspoon;
Household seasoning “Universal” – ½ teaspoon.
Preparation of the stuffing:
In a pot we pour water, add washed buckwheat, salt, bay leaf, parsley root and put on the burner to boil.
While the buckwheat is boiling, peel carrots, grate them on a fine grater, add butter and stew in a pan over medium heat. Wash the mushrooms, finely chop them and send to the carrots. In the same place we pour all the spices and stew for 10 minutes more.
Then we combine the carrots and mushrooms with buckwheat, stir them and stew until the water boils off, and the buckwheat should be completely cooked. The finished mass is mashed in a blender until smooth and leave to cool, cooling, it will thicken a little more.
Now, we can proceed to cooking dough for dumplings.
Cooking dough
In a bowl we pour warm (room temperature) water, add salt, oil and stir gently. Then gradually (not all at once) pour in flour and stir the mass with a spoon or spatula. When the dough is thick, spread it on a lightly floured table and, adding more flour, continue to knead it with your hands until it becomes homogeneous and elastic.
Since every kind of flour behaves differently, the amount of water may be slightly increased. But the dough should not be too liquid (spread out on the table) and should not be too steep (crumble into fragments).
The dough should not be too sticky to your hands, but pliable and easier to work with.
The method of cooking vegetarian dumplings is the same as in the recipe above.
Vegetarian Dumplings with Daikon Radish
The base of our vegetarian dumplings is white daikon radish and hard cheese. If you must be patient and make vegetarian dumplings according to the recipe below, you will please yourself and your family with this delicious dish.
Radish in general is a unique vegetable product and has a lot of advantages. But why did we choose “Daikon”? This variety tastes better, does not have such a pungent odor as other varieties and it is softer in texture of the root, in addition, low-calorie – 21 kcal.
100 grams of Daikon contains:
Protein – 0.6 mg;
Fats – 0.1 mg;
Carbohydrates – 4.1 mg;
A full range of B vitamins, high levels of vitamin C, and essential macro-and micronutrients such as iron, iodine, potassium, calcium, copper, sodium, selenium, sulfur, phosphorus, fluorine, zinc and a range of amino acids.
Now about the cheese. Cheese is a dairy product that replenishes our body with the necessary amount of protein, is high in calories (355 kcal), but easily digestible.
100 grams of hard cheese contains:
Protein – 26.0 mg;
Fats – 26.0 mg;
Carbohydrates – 3.5 mg;
And a lot of vitamins B, A, E, PP, indispensable macro-and micronutrients for the body – iron, potassium, magnesium, copper, sodium, sulfur, phosphorus, zinc, as well as a whole complex of amino acids.
Making vegetarian dumplings, we start with stuffing.
Ingredients for the stuffing:
Radish “Daikon” – 450-500 grams;
Hard cheese (without rennet) – 200 grams;
Carrots – 150 grams;
Butter – 60 grams;
Sea salt – 1/2 teaspoon;
Nutmeg (ground) – 1/4 teaspoon;
Basil – 1/2 teaspoon;
Provence herbs – 1/2 teaspoon;
Allspice (ground) – to taste.
Preparation of the stuffing:
Carrots are peeled from the skin, grate on a fine grater, add butter, nutmeg, basil, provanse herbs, allspice and stew in a pan at medium temperature until tender.
Radish “Daikon” grate, squeeze the juice (we do not use it in dumplings), squeeze the pulp put in a bowl, add salt, there, on a fine grater rubbed cheese. When the carrot is stewed, add it to the radish and cheese, mix the mass thoroughly.
Our stuffing is ready, let’s begin to prepare the dough.
Dough and dumplings are made according to the same instructions as in the previous recipes.
Have a nice meal, friends!
