Vegetarian dumplings
5 servings
90 minutes
Vegetarian dumplings are a harmony of traditional Russian cuisine with modern gastronomic trends. Their dough is tender and elastic, made with milk, while the filling is a fragrant blend of chickpeas, lentils, and potatoes seasoned with exquisite spices. Garam masala, khmeli-suneli, and asafoetida add depth to the flavor, creating a rich and spicy note. The filling fried in ghee becomes soft and juicy, perfect for shaping. These dumplings can be served with vegetable oil, sour cream or spicy sauces; they are suitable for fasting and diverse diets. Their history is an adaptation of traditional recipes for vegetarians.
1
Dissolve salt in the milk.
- Milk: 1 glass
- Salt: pinch
2
Pour milk into the flour and mix well. After kneading the dough, put it in the refrigerator for 30 minutes.
- Milk: 1 glass
- Wheat flour: 3 glasss
3
While the dough is in the fridge, we prepare the filling. We grind chickpeas and lentils (which we soaked overnight) into crumbs using a blender.
- Chickpeas: 50 g
- Lentils: 50 g
4
We clean the potatoes and grate them on a fine grater.
- Potato: 3 pieces
5
We mix chickpeas, lentils, potatoes, and add spices: khmeli-suneli, garam masala, and asafoetida. We mix everything well.
- Chickpeas: 50 g
- Lentils: 50 g
- Potato: 3 pieces
- Khmeli-suneli: 0.3 teaspoon
- Garam masala: 0.3 teaspoon
- Asafoetida (hing): 0.3 teaspoon
6
We send this minced meat to a pan with heated ghee, frying it while constantly stirring until fully cooked. You can add more oil to keep the minced meat moist and sticky for easier shaping.
- Chickpeas: 50 g
- Lentils: 50 g
- Potato: 3 pieces
- Khmeli-suneli: 0.3 teaspoon
- Garam masala: 0.3 teaspoon
- Asafoetida (hing): 0.3 teaspoon
7
Take the dough out of the fridge. Roll out the dough like for dumplings. Shape the dumplings.
8
You can either cook it right away or put it in the freezer.
