Beetroot dumplings are a delicious alternative to the classic dumplings typical of my beloved Trentino Alto Adige. They are made like traditional dumplings but with the addition of pureed beetroot. They prepare quickly and if you make a lot you can also freeze them. They are colorful, tasty, perfect even for young children. The dumpling dough should not be too soft otherwise the dumplings will crumble during cooking. As a precaution, cook one in hot water and see if it doesn’t break during cooking. If it crumbles, I recommend adding a little more flour. If you like, here are some recipes from Trentino Alto Adige:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing beetroot dumplings
- 4.4 oz stale bread
- 2/3 cup whole milk
- 5.1 oz beetroot
- to taste salt
- to taste pepper
- 1 egg
- 3/4 cup all-purpose flour
- 3 tbsp grated Parmesan cheese
- to taste vegetable broth
- to taste butter
- 3 leaves sage
Tools
- Pan
- Pot
- Immersion Blender
- Bowl
- Knife
- Measuring Cup
Steps to make beetroot dumplings
To prepare the beetroot dumplings, first cut the stale bread into pieces and place it in a large bowl. Now pour the milk over the bread and let it rest for 10 minutes. After the resting time, mix the bread well with the milk, crushing it a bit with your hands. Now put the beetroot pieces into the immersion blender jug.
Blend well to create a cream. I used pre-cooked beetroot that you find vacuum-packed in supermarkets. Add the egg to the bread and milk mixture, mix it well, then add 3 tablespoons of grated Parmesan cheese, and the blended beetroot. Mix each ingredient well before adding another. Now add the all-purpose flour, salt, and pepper. The dumpling dough is now ready.
With hands slightly moistened with water, prepare the balls; they should not be too small or too large. Try to make them roughly the same size. Then place them on a lightly floured serving plate. Meanwhile, put a pot on the stove with vegetable broth and when it reaches a boil, gently drop in your dumplings so they don’t break during cooking, and cook them for about 10 minutes. Now take a pan, melt a piece of butter, and add a couple of sage leaves, I added 3, to flavor. When the butter has melted well, add the dumplings for a couple of minutes, turning them gently over low heat.
Now they are ready to be served and enjoyed. If you like, you can sprinkle a nice amount of grated Parmesan cheese on top.
Storage and Tips
The dumplings can be stored in the refrigerator for 2 days.
They can also be frozen.
If you don’t like it, you can omit the pepper.
Frequently Asked Questions
What sauces can be paired with?
Usually, a classic sauce is made with butter and sage, but they are also delicious in vegetable broth, which is certainly lighter. Or with a cheese cream, like Gorgonzola.
