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Matcha & beetroot dumplings
Nutrition facts per serving:
- Energy in kcal about 66
- Fat about 2g
- Carbohydrates about 7g
- Protein about 4g
This is needed
This is needed
for 16 piece
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Dough
- 150 g white flour
- 1 dl water, hot
- 1 tsp matcha powder
Filling
- 100 g raw beetroots
- 1 onions
- 0.5 red chilli
- 250 g minced meat (beef and pork)
- 1 organic lemon
- 0.5 tsp salt
And that's how it's done
And that's how it's done
To prepare
2 bamboo baskets (each approx. 22 cm in diameter), neatly lined with baking paper
Dough
Mix the flour and matcha powder, pour in the water, mix and knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.
Filling
Peel and finely grate the beetroot, deseed the chilli, finely chop the chilli and onion. Grate a little zest from the lemon, squeeze out approx. 1 tbsp of juice. Mix these ingredients thoroughly with the meat and salt.
To prepare the dumplings
Shape the dough into a roll approx. 30 cm long. Cut the roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter).
Place 1 tbsp of filling on each piece of dough. Brush with a little water, press the edges together using your thumb and forefinger, place in the prepared bamboo baskets.
Fill a pan with approx. 2 cm of water, bring to the boil. Place the baskets containing the dumplings in the pan, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets (move the top to the bottom and the bottom to the top), cook for a further 5 mins.
