Lenten dumplings with pumpkin and pine nuts
6 servings
60 minutes
Lenten dumplings with pumpkin and pine nuts are a culinary embodiment of Russian tradition adapted to modern taste preferences. The soft and elastic dough, made using the steaming method, encases a delicate filling of sweet pumpkin, fried onions, and savory pine nuts, creating a rich palette of flavors. These dumplings are perfect for lenten diets while maintaining the richness and heartiness of traditional dishes. They pair wonderfully with pepper sauce that adds a slight spiciness, while pumpkin oil reveals depth of flavor and adds a silky texture. The dish is especially good on cool autumn days when you want something cozy and aromatic to warm you up. Lenten dumplings with pumpkin are a gastronomic bridge between ancient Russian recipes and modern tastes.
1
Prepare all the ingredients.
2
Sift the flour into a bowl, add salt and 2 tablespoons of vegetable oil.
- Wheat flour: 300 g
- Vegetable oil: 4 tablespoons
3
Slowly pour boiling water while mixing the dough with a spatula.
- Boiling water: 250 ml
4
Knead the dough until it is elastic and does not stick to your hands. If it still sticks, add a little more flour. Roll the dough into a ball, cover with plastic wrap or a lid, and let it rest for 1-1.5 hours.
- Wheat flour: 300 g
5
Prepare the filling. Finely chop the onion and sauté in vegetable oil until soft.
- Onion: 2 heads
- Vegetable oil: 4 tablespoons
6
Add diced pumpkin and cook until the pumpkin is soft, about 15 minutes. Add peas and sauté everything together for another 2 minutes.
- Pumpkin: 500 g
- Green peas: 100 g
7
Blend the mass into puree using a blender.
8
Add pine nuts to the filling, add nutmeg, salt, and mix.
- Pine nuts: 50 g
- Nutmeg: to taste
- Salt: to taste
9
Roll out the dough into a thin layer on a floured surface.
- Wheat flour: 300 g
10
Cut out circles with a glass, place 1 teaspoon of filling in the center of each, and shape the dumplings.
11
Boil the dumplings in salted boiling water. Wait until they float, then cook for 5 minutes.
- Salt: to taste
12
Prepare the sauce. Remove seeds and partitions from the pepper. Cut the tomatoes and pepper into 5 mm cubes.
- Bell pepper: 1 piece
- Tomatoes: 200 g
13
Finely chop the remaining onion, press the garlic. Sauté the onion and garlic until golden.
- Onion: 2 heads
- Garlic: 1 clove
14
Add tomatoes and pepper to the pan, salt, and cook for another 5 minutes.
- Tomatoes: 200 g
- Bell pepper: 1 piece
- Salt: to taste
15
Serve dumplings with pepper sauce, drizzled with pumpkin oil.
- Pumpkin seed oil: 20 ml
