Spelt dumplings with sorrel and boiled egg
8 servings
120 minutes
Spelt dumplings with sorrel and boiled egg are a true gastronomic masterpiece of Ukrainian cuisine. Their history traces back to traditional village recipes using spelt flour—an ancient grain known for its health benefits. The filling of sorrel, spinach, and greens gives the dish a pleasant tartness complemented by the softness of boiled eggs. The dumplings are tender, elastic, and aromatic, with a taste that harmoniously combines the light tartness of greens with the richness of the dough. They are perfect for a light lunch or dinner, especially with sour cream or butter added. This dish not only delights the taste buds but also provides benefits due to its richness in vitamins and minerals. Traditional, tasty, and nutritious—sorrel dumplings preserve the spirit of Ukrainian cuisine and bring warmth to the home.
1
Sift flour onto a clean work surface, making a small well in the center. Add a teaspoon of salt and sugar to this well and pour in cold water with oil.
- Spelt flour: 300 g
- Wheat flour: 300 g
- Water: 340 ml
- Vegetable oil: 2 teaspoons
- Sugar: 1 teaspoon
- Salt: to taste
2
Carefully lift the flour from the edges to the center and knead a firm dough. Knead it for a long time, 10-12 minutes, until the dough turns into an elastic, not very sticky ball. Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes at room temperature.
- Spelt flour: 300 g
- Wheat flour: 300 g
3
For the filling, boil hard-boiled eggs and chop them finely. Chop all the greens finely and mix with the eggs, adding salt and pepper to taste. Mix well.
- Chicken egg: 13 pieces
- Sorrel: 200 g
- Spinach: 200 g
- Dill: 80 g
- Spring onion: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
On a dusty flour surface, roll out the dough into a thin layer and cut out circles using a mold. Place filling in the center of each circle, pinch the edges, and shape into dumplings.
- Spelt flour: 300 g
- Wheat flour: 300 g
5
Boil in slightly salted water for 4-5 minutes, remove with a slotted spoon, place on a dish and serve.
- Salt: to taste