Udmurt dumplings with beetroot and raspberry
Overview
Prep time
50 mins
Cook time
20 mins
Serves
4
Ingredients
For the dough
300g plain flour, plus extra for dusting
2 eggs
1 tbsp vegetable oil
For the filling
90g ready-cooked beetroot
1-2 tbsp soft brown sugar
115g raspberries
To serve
Unsalted butter, melted
Soft brown sugar
Method
Step
To make the dough, mix 300g plain flour and 1 tsp salt in a large bowl.
Step
In a separate bowl, whisk together 2 eggs with 100ml warm water and 1 tbsp vegetable oil. Pour this into the dry ingredients bowl.
Step
Start by mixing with a fork, then gradually work the mixture with your hands to form a dough. Knead it for 2 minutes, cover with cling film, and rest in the fridge while you prepare the filling.
Step
Grate 90g ready-cooked beetroot, drain and discard the juices. In a bowl, mix it with 1-2 tbsp soft brown sugar. Add 115g raspberries, mixing gently with a fork to mash the raspberries a little, then taste and adjust the sweetness to your liking.
Step
Next, shape the dumplings. Dust a clean surface with some flour and work the dough for a few minutes to wake it up. Then, roll it out into a large sheet of any shape, as thinly as you can. Using an upside-down mug or a pastry ring, cut out as many circles as you can, roughly 8cm in diameter.
Step
Knead the offcuts into a ball, roll out again and repeat until you have used up all the dough.
Step
Place 1 heaped tbsp of the filling in the middle of each circle and pinch the edges together firmly to create a half-moon shape. You can press them with the back of a fork to create a lovely frill effect. Keep the finished dumplings under a damp tea towel while you shape the rest.
Kapusta, by Alissa Timoshkina (Quadrille, £28), is out now
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