The broad bean season in Poland is almost over so let’s celebrate it with
baked dumplings. They’re full of flavor - perfect combination of broad bean,
garlic and chili pepper. They’re delicious and taste even better when served
with a fresh salad.
Ingredients(about 28 dumplings):
600g broad bean
1/2 chili pepper
2 cloves garlic
salt
1 tbsp olive oil
Basic dough:
Leaven:
20 g fresh yeast
50ml hot water
1/3 tsp sugar
3 tbsp flour
350 g wheat flour
100ml water
6 tablespoons olive oil
pinch of salt
Instructions:
Dissolve the yeast in 50ml of
hot water. Add 1/3 tsp sugar and 3 tbsp flour. Mix and leave to froth.
Sift the measured flour into a
mixing bowl. Add leaven, water, olive oil and a pinch of salt. Knead the dough
until it’s smooth and firm, and is no longer sticky. Cover with a cloth and
leave the dough for about 15 minutes to rest.
Cook broad beans in boiling,
salted water for about 7 minutes. Drain cooked broad beans off the water and
peel it. Chop the chili pepper and garlic finely
Heat the olive oil on a frying pan, add garlic and
chili pepper. Fry for about 30 seconds and then add broad bean. Mix and fry for about 1-2 minutes.
Roll the dough flat.
Cut the round shapes (with the use of e.g. a glass/ cookie cutter).
Fill each dumpling with 1-2 tsp of the filling and
pinch the end tightly.
Preheat the oven to 180 degrees C. Bake the dumplings
for about 8-10 minutes. That’s
it, enjoy:)
Etykiety: broad bean, dumplings, english, main course, recipes
