To enjoy Beetroot Dumplings, you don’t have to travel to Trentino Alto Adige, because they are so simple to prepare that you can indulge in them whenever you want. I usually get to work when I have stale bread to reuse, so I make them in large quantities and in various flavors, and then freeze everything. Once ready, I arrange them on a tray lined with parchment paper, and put them in the freezer, so that as soon as they are frozen, I detach each one, and place them inside a freezer bag, which I then label. When needed, I only take out what I need… it’s wonderful!!!!! You can dress them with butter and sage after boiling, rather than crushed on the griddle, or in broth like a soup… however you cook them, they are really delicious.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 dumplings
- Cuisine: Italian
Ingredients
- 5.3 oz boiled beetroots
- 1.4 tbsp butter
- 7 oz stale bread
- 0.42 cup milk
- 1 large egg
- 2.1 oz grated Parmesan
- Half leek
- Half tbsp chopped chives
- 0.7 oz wholemeal flour (if necessary)
- melting cheese (8 large cubes)
- to taste salt
Tools
- 1 Bowl
- 1 Pan non-stick
- 1 Blender
- 1 Plastic wrap
How to Prepare Beetroot Dumplings
To prepare Beetroot Dumplings, arrange your workspace with all the ingredients and tools needed for your recipe.
Keep them at hand to facilitate the work and avoid forgetting anything.
Put the stale bread, preferably diced, in a bowl, and soak it with milk to soften it.
In a non-stick pan, soften the half-sliced leek with the 20 grams of butter, being careful not to burn it.
Peel the pre-cooked beetroots, place them in the blender, and blend until creamy.
Crumble the milk-soaked bread with your hands once it is completely softened, but if too liquid, remove the excess by straining it through a sieve.
Add the beetroot puree, the egg, softened leek, grated Parmesan, chives, and salt, and mix evenly.
If it turns out too soft, only then add the wholemeal flour.
Cover the dough with plastic wrap, and let it rest in the refrigerator for 30 minutes.
In the meantime, cut the melting cheese into rather large cubes.
Take the mixture from the fridge, and with your hands, form 8 meatballs, trying to make them the same size if possible.
Open them on one side, insert the cheese cube, close them, and place them back in the refrigerator.
Now your Beetroot Dumplings are ready to be cooked and enjoyed with any sauce of your choice.
Tips and Variants
The dumplings keep well in the refrigerator for a few days, and certainly longer in the freezer.
You can also make them without the cheese filling if you don’t like it.
If you like dumplings in general, don’t miss the next recipe: Flattened Dumplings with Cheese
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