Beetroot dumplings (also known as red beet dumplings) are typical in the Südtirol trio of dumplings, along with spinach dumplings and cheese dumplings. If you feel like a chef in the kitchen, try all three and serve them with gorgonzola sauce or the traditional butter and sage.
Also try the speck dumplings or the ones with red radicchio.
Seasonality and harvesting period of #red beets: from May to December. Until March, they are found stored in sand. Additionally, in the refrigerated section of stores, they are always available pre-cooked and vacuum-packed.
- Difficulty: Medium
- Cost: Economical
- 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
These quantities yield about 24 dumplings of 70 grams each, suitable to serve:
🍀 3 dumplings per person for 8 people
🍀 4 dumplings per person for 6 people
To obtain servings for 4 people, you can halve the ingredient weights or adjust the number of servings indicated above, increasing or decreasing ( +/- ) the ingredients as needed.
- 18 oz stale bread (hard with compact crumb and thin crust)
- 1 onion (about 7 oz)
- 3.5 oz butter (or 1.4 oz of oil)
- to taste salt (and ground cumin)
- 14 oz red beets, cooked, boiled
- 2/3 cup milk (and/or water)
- 4 eggs
- 3 oz grated Parmesan cheese
- 1.8 oz breadcrumbs (or flour – the amount needed for the right consistency)
- to taste water (or broth – for boiling)
INGREDIENTS FOR SERVING
🍀 butter and sage
🍀🍀🍀🍀
How many calories are in two dumplings (about 200 g total)?
Below are the calories of 3 dumplings of about 70 grams each.
Tools
- Cutting Board
- Knife for bread
- Knife for onion
- Chopper
Beetroot Dumplings
Cut into regular pieces, diced about half an inch on each side (maximum one inch), and place them in a large bowl.
Clean the onion, wash it, and cut it into thin slices.
In a pan, fry the onion with butter and salt until 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 it to obtain a cream. Then, to eliminate any residue, add the remaining amount of milk (or water).
Add the cooked onion and beetroot sauce to the crumbled bread.
And the whole eggs with salt and, if desired, some ground cumin.
Vigorously mix the beetroot dumpling mixture with your hands to break down the bread as much as possible.
Uniform the mixture and compact it.
Press the beetroot dumpling mixture well into the bottom of the bowl, cover, and refrigerate for an hour or up to two days so the flavors 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 to break it down further, then add the Parmesan and breadcrumbs (or flour) necessary to achieve the right consistency.
With slightly wet hands, take a portion of the mixture and roll it within the palms of your hands to form the dumplings, compacting them well and giving them a round shape.
Before forming all the dumplings, I recommend doing a cooking test as below.
Arrange the beetroot dumplings on a surface, keeping them slightly apart.
COOKING TEST
Cook a dumpling in hot water for about 10 minutes. The dumpling should hold together and maintain its shape; if it falls apart, it means too much liquid was 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 is essential that the water gently simmers 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
The dumplings can be stored in two ways:
Frozen raw: place them on a tray and put them in the freezer. Once frozen, transfer them to a bag or food container.
Frozen cooked: cook them and let them cool completely. Then, freeze them in an airtight container or food bag.
How to thaw the dumplings?
To thaw the frozen raw dumplings, cook them in boiling salted water for about 11 minutes. Before cooking, thaw them and, if necessary, reshape them slightly.
To thaw the already cooked dumplings, let them rest in the refrigerator for a few hours or, if in a hurry, heat them directly in boiling salted water for about 5 minutes. Alternatively, they can be heated in a pan with butter or hot sauce.
FAQ (Frequently Asked Questions)
What pairs well 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 beef sauce. Another option is to pair them with a warm broth, making them lighter. Alternatively, they can be topped with melted cheeses or crispy bacon for an even tastier touch.
What are the benefits of beets?
Dr. Masiero says: “Their color is due to 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. Because it is rich in sulfur-containing thiocyanates, it has a detoxifying action; being rich in flavonoids, it counteracts 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 grams of carbohydrates per 100 grams of red beet make it useful for athletes. Be cautious if suffering from gastritis as it stimulates gastric juice production.“
What’s the difference between red beet and beetroot?
Beetroot is often called red beet, but they are not the same. Beetroot and red beet are two different vegetables. Beetroot has a red root and a sweet taste, while the 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, whereas the red beet has more limited use.
