Are you bored with buckwheat? If so, then this recipe is for you. We’ve combined buckwheat with chickpea and baked carrot to prepare amazing stuffing for our dumplings. And even though we made too much of the stuffing it turned out it can easily be used as a paste that goes perfectly with the carrot sticks. After all, nothing goes to waste in vegan kitchen.
Ingredients (for about 10 dumplings):
Stuffing:
100g buckwheat
550 g carrot
1 tin of chickpea
1 big onion
1 clove of garlic
salt
black pepper
1/2 tsp garam masala
1 tsp cumin
Dough:
4 tbsp vegetable oil
1/2 cup water
1.5 cups wheat flour
pinch of salt
Instructions:
In a mixing bowl combine sifted flour and vegetable oil. Add salt and start kneading the dough. Slowly add water until the dough is soft but not sticky.
Cook the buckwheat.
Wash and peel the carrots and cut into sticks. Season with salt and pepper. Sprinkle with some olive oil. Mix well. Lay the carrots on a baking pan covered with baking sheet. Preheat the oven to 190 degrees C (grill mode) until the carrots are soft (about 15 minutes).
Chop the onion and garlic and fry in 1 tsp olive oil until golden brown.
Drain canned chickpea and put into the mixing bowl.
Add cooked buckwheat, onion, garlic and carrot.
Season with some salt and pepper. Add the rest of the spices.
Blend everything.
Divide the dough into 10 balls. Roll each ball into a circle. Put the stuffing (1-2 tbsp) on each circle and then fold over to enclose the filling, pressing gently to remove any air pockets.
Preheat the oven to 180 degrees C. Bake the dumplings for about 20-25 minutes.
Etykiety: english, main course, recipes
