Beetroot dumplings (also known as red beet dumplings) are typical in the trio of dumplings from Südtirol along with spinach dumplings and cheese dumplings. If you feel like a chef in the kitchen, try all three and dress them with gorgonzola sauce or the traditional butter and sage.
Also try the speck dumplings or with red radicchio.
SEASONALITY and harvesting period of #redbeets: from May to December. Until March, you can find those stored in sand. Additionally, in the refrigerated section of stores, they are always available precooked and vacuum-packed.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All Seasons
- Energy 357.78 (Kcal)
- Carbohydrates 48.87 (g) of which sugars 7.55 (g)
- Proteins 14.54 (g)
- Fat 11.92 (g) of which saturated 6.95 (g)of which unsaturated 4.62 (g)
- Fibers 4.38 (g)
- Sodium 812.81 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Beetroot Dumplings
With these quantities, you can make about 24 dumplings, each weighing 2.5 oz, ideal for serving:
🍀 3 dumplings per person for 8 people
🍀 4 dumplings per person for 6 people
To obtain portions for 4 people, you can halve the weight of the ingredients or adjust the number of portions indicated above, increasing or decreasing ( +/- ) the ingredients as needed.
- 1.1 lbs stale bread (hard with compact crumb and thin crust)
- 1 onion (about 7 oz)
- 3.5 oz butter (or 1.5 oz of oil)
- to taste salt (and ground cumin)
- 14 oz red beets, cooked, boiled
- 0.6 cups milk (and/or water)
- 4 eggs
- 2.8 oz grated Parmesan cheese
- 1.8 oz breadcrumbs (or flour – the quantity needed to achieve the right consistency)
- to taste water (or broth – for boiling)
INGREDIENTS FOR SERVING
🍀 butter and sage
🍀🍀🍀🍀
How many calories do two dumplings (about 7 oz total) have?
Below are the calories of 3 dumplings, each weighing about 2.5 oz.
Tools
- Chopping Board
- Knife for bread
- Knife for onion
- Chopper
Beetroot Dumplings
Cut into regular pieces, about half an inch cubes (maximum one inch), and place them in a large bowl.
Peel the onion, wash it, and slice it thinly.
In a pan, sauté the onion with butter and salt until it becomes transparent. It will take at least 10 minutes.
Cut the cooked beetroot into pieces, put it in the mixer with part of the milk and blend to obtain a cream. Then, to eliminate any residue, add the remaining quantity of milk (or water).
Add the cooked onion and beetroot sauce to the chopped bread.
And the whole eggs with salt and, if desired, ground cumin.
Vigorously mix the beetroot dumpling dough with your hands, breaking down the bread as much as possible.
Even out the mixture and compact it.
Press the beetroot dumpling dough firmly into the bottom of the bowl, cover, and place it in the refrigerator to rest for an hour or up to two days to allow the flavors to meld. (Sometimes, I prepare the mixture in advance and leave it in the fridge until ready to use).
After resting in the fridge, work the bread with your hands again to break it down further, then add the Parmesan and breadcrumbs (or flour) needed to achieve the right consistency.
With slightly damp hands, take a portion of the mixture and roll it inside the palm of your hands to form the dumplings, compacting it well and giving it a round shape.
Before forming all the dumplings, I suggest doing a cooking test as below.
Place the beetroot dumplings on a surface, leaving them slightly spaced apart.
COOKING TEST
Cook one dumpling in hot water for about 10 minutes. The dumpling should remain compact and maintain its shape; if it falls apart, it means too many liquids were added. In this case, add more breadcrumbs or flour to the mixture and repeat the test.
COOKING
Once the dumplings are ready, they can be cooked (or alternatively placed in the freezer for future use).
Cook the dumplings in salted water (or broth) over low heat. When they float to the surface, continue cooking for about another 5 minutes. It’s essential that the water simmers gently to avoid damaging the structure of the dumpling.
SERVE the beetroot dumplings with melted butter (and grated cheese), gorgonzola sauce, or in broth.
STORE the beetroot dumplings
There are two ways to store dumplings:
Frozen raw: place them on a tray and put them in the freezer. Once frozen, transfer them to a food bag or container.
Frozen cooked: cook them and let them cool completely. Then freeze them in an airtight container or food bag.
How to defrost the dumplings?
To defrost frozen raw dumplings, cook them in boiling salted water for about 11 minutes. Before cooking, defrost them and, if necessary, reshape them slightly.
To defrost already cooked dumplings, let them rest in the refrigerator for a few hours or, if you’re in a hurry, heat them directly in boiling salted water for about 5 minutes. Alternatively, they can be reheated in a pan with butter or hot sauce.
FAQ (Questions and Answers)
What to pair with dumplings?
Dumplings pair well with rich and flavorful sauces. Traditionally, they are served with melted butter and sage, but also with meat-based sauces, like beef ragù or braised sauce. Another option is to pair them with a warm broth, which makes them lighter. Alternatively, they can be dressed with melted cheese or crispy bacon for an even tastier touch.
What are the health benefits of beets?
Dr. Masiero explains: “Its color is given by a red pigment called Betanin, soluble in water. With its high water content, it helps combat water retention. It contains a good amount of fiber, vitamins (C, B group), and minerals (sodium, potassium, magnesium, calcium, iron), making it an excellent mineralizer. Being rich in sulfur-containing thiocyanates, it has a detoxifying effect; rich in flavonoids, it counters cellular aging and inflammatory diseases. It lowers the risk of cardiovascular diseases thanks to the presence of betaine, a molecule involved in the metabolism of homocysteine, which in large quantities can cause cardiovascular damage. Its 4 g of carbohydrates per 100 g of red beet make it useful for athletes. Caution for those suffering from gastritis as it stimulates the production of gastric juices.“
What is the difference between red beet and beetroot?
Beetroot is often called red beet, but they are not the same thing. Beetroot and red beet are two different vegetables. Beetroot has a red root and a sweet taste, while red beet, which belongs to a different family, is smaller and has a milder flavor, with flesh that can vary from white to pink. Beetroot is typically more used in cooking, especially for preparations like risottos, juices, salads, and side dishes, while red beet has a more limited use.
