Dumplings with pumpkin, peas and sun-dried tomatoes
Dumplings with pumpkin, peas and sun-dried tomatoes
This recipe I found in a cookbook, she decided to share with you an unusual recipe.
Ingredients:
- Half a glass of dry peas
- 2 onions
- 2 garlic cloves
- roasted mashed pumpkin (pumpkin must be pre-fry, or buy ready-mix in banks, stores)
- 10-12 dried tomatoes with olive oil
- 2 bay leaves
- half teaspoon dried marjoram
- half teaspoon ground coriander
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
dough:
1 cup white flour
1 cup hot water
Training:
Peas Soak in hot water for 30 minutes. Then strain, pour into a saucepan, pour 3 cups of water, add the bay leaf and cook for cover with the lid slightly ajar for about 40 minutes, periodically collecting the foam from surface.
At the end of cooking, when the peas have become soft (it will break down under the pressure of a fork), pour the soy sauce and stir. Remove from heat, drain, remove the bay leaf and cool.
Until cooked peas, finely chop the onion and fry in olive oil until golden brown.
Dried tomatoes should be cut into small pieces and pour olive oil.
Put the cooked peas, pumpkin puree, dried tomatoes and half of the fried onions in a large bowl, mix together until firm, but not smooth.
Add the rest of onion, marjoram, coriander and smoked paprika, mix with a spoon and salt to taste.
Knead soft, flexible dumplings dough of flour and hot water. Roll them in a large thin sheet, cut therefrom slices and fill them with cooked filling.
Fold each circle in half, and then glue the edges together to form the dumplings.
Place the ravioli in salted boiling water. Since they float to the surface, boil for about 3 minutes.
Serve with fried onions and any salad.
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