Dumplings stuffed with fava beans, pine nuts and mint

Dumplings stuffed with fava beans, pine nuts and mint

Dumplings stuffed with fava beans, pine nuts and mint

2 tbsp. semolina flour
4 h. L. salt
2 eggs
1/4 cup room temperature milk
4 tbsp. l. olive oil
1 tbsp. Fava bean puree (see. recipe below)
1 tbsp. crumbled feta cheese
1 tbsp. l. finely chopped parsley
1/2 cup toasted pine nuts
2 tbsp. l. mint sauce
Salt and ground black pepper to taste
Olive oil
Kasser cheese to taste

Fava bean puree:
1 tbsp. peeled and pods of blanched fava beans
2 cloves crushed garlic
3 tbsp. l. olive oil
Salt and ground black pepper
Water as needed

Dough: In a bowl, mix semolina and salt. To mix eggs, milk and olive oil to form a dough that will keep up with the edges of the bowl.

On a floured surface knead the dough until smooth, cover and leave for an hour. The dough should not be sticky. Divide the dough into 4 balls and roll each ball into a sheet with a thickness of a sheet of paper. Put on a baking sheet sprinkled with semolina.

In a bowl, mix the mashed fava beans, feta cheese, parsley, mint, pine nuts, salt and pepper. Mold for the dough, cut out circles with a diameter of 8 cm. In the center of each circle, place a spoonful of the filling. Spend 1 edge of the circle with your finger dipped in water, and fold the edge to get a crescent moon. Pinch the edges tightly.

In a large saucepan, bring to a boil salted water and put it in her dumplings. When they come to the surface, the dumplings are ready. Remove them from the water and place on a plate. Drizzle with olive oil and sprinkle with grated cheese Kasser.

Fava bean puree: In the bowl of a food processor mix the fava beans, garlic, olive oil and whisk until a puree. Salt and pepper. To puree was more liquid, add water if necessary.


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