Introduction
This delightful recipe is a cherished family treasure passed down from my grandmother. These beautiful red and white petal dumplings are not only a feast for the eyes but also a burst of flavors that make any occasion special. Combining the vibrant color of beetroot and the delicate layers of the petals, this dish is sure to impress your guests and bring a festive touch to your table.
Ingredients
For the Petals:
- 1 red beetroot
- 80 ml of water for the red petals (approximately 1/3 cup)
- 80 ml of water for the white petals (approximately 1/3 cup)
- Salt to taste
- 600 g of type 00 flour (21.2 ounces)
- 1 whole egg for red petals
- ½ egg for white petals
For the Filling:
- 200 g of meat (7.1 ounces)
- 1 whole onion
- 1 potato
- Salt to taste
- Pepper as needed
- Paprika to taste
- 50 ml of sunflower seed oil (approximately 3.4 tablespoons)
Step-by-Step Instructions
Preparing the Petals
- Grate the Beetroot: Start by grating the red beetroot into a bowl. Add 80 ml of water to the grated beetroot, stir well, and let the mixture sit for a few minutes to infuse the water with the vibrant red color of the beetroot.
- Extract the Red Water: Strain the mixture to separate the red water into another bowl. This colored water will be used to prepare the dough for the red petals.
- Prepare the Red Dough: Beat one whole egg in the bowl with the red water. Mix thoroughly and then add 300 g of type 00 flour. Knead the mixture well until you achieve a smooth, homogeneous dough. Wrap the red dough in cling film and let it rest while you prepare the white dough.
- Prepare the White Dough: In a separate bowl, mix 80 ml of water with half an egg. Add the remaining 300 g of type 00 flour and knead until smooth. Wrap this white dough in cling film and let it rest.
- Combine and Roll Out the Dough: Roll out the red dough into a flat sheet. Place the white dough in the center of the red dough sheet. Fold the red dough around the white dough, creating a single loaf. Roll this combined dough into a long sausage shape and cut into medium-sized pieces.
- Form the Petals: Roll out each piece to a medium thickness, preparing them for the filling.
Preparing the Filling
- Prepare the Ingredients: Peel and cut the potato into cubes, then cook until tender. Finely chop the onion.
- Cook the Meat and Onion: In a pan, fry the meat and onion together with a pinch of salt, pepper, and paprika until the meat is browned and the onion is translucent.
- Combine the Filling Ingredients: In a large bowl, combine the cooked meat and onion with the cooked potato cubes, drained beetroot, and sunflower seed oil. Mix well to form a uniform filling mixture.
Assembling the Dumplings
- Shape the Dumplings: Place a portion of the filling on each piece of rolled-out dough. Overlap four pieces, forming the petals, with the filling in the center.
- Seal the Dumplings: Roll up the dough pieces carefully and press the edges to seal them well, ensuring the filling stays inside during cooking.
Cooking the Dumplings
- Steam the Dumplings: Arrange the dumplings in a steamer basket. Steam for about 15-20 minutes, or until the dough is cooked through and the filling is hot.
Nutritional Information
- Calories: 350 kcal
- Carbohydrates: 58g
- Protein: 12g
- Fat: 8g
- Saturated Fat: 1.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 250mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 100IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 3mg
Conclusion
These red and white petal dumplings are a true testament to the love and care passed down through generations. Their stunning appearance and delectable taste make them a perfect choice for any festive occasion. Serve them with a side of your favorite dipping sauce or enjoy them as they are. Happy cooking and happy holidays!