Brussels sprouts dumplings recipe

Brussels Sprouts Dumplings recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Brussels sprouts dumplings recipe, a delightful twist on traditional dumplings that will satisfy both veggie lovers and dumpling enthusiasts. These dumplings are filled with a flavorful mixture of Brussels sprouts, herbs, and spices, creating a harmonious blend of textures and tastes. Whether you're looking for a unique appetizer or a satisfying main course, these dumplings are sure to impress. With their crispy exterior and tender filling, they offer a delightful combination of savory flavors.

Keywords: Brussels sprouts, dumplings, recipe, vegetarian, appetizer.

Brussels sprouts dumplings recipe details

Brussels sprouts dumplings recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

	For the dough:
200 g	plain flour
150 ml	lukewarm water
7 g	fresh yeast (or 2 tsp dried)
5 g	salt
	For the filling:
250 g	Brussels sprouts
50 g	bacon, diced
50 g	onion, diced
50 g	halzelnuts, finely ground
50 g	raisins, chopped
50 ml	chicken stock
	Furthermore:
	butter to fry
	salt and pepper
	freshly ground nutmeg
	flour for the worktop

Instructions

Start with the yeast dough. Sieve the flour into a bowl, add water, yeast and salt and work to a smooth dough. Cover with a kitchen towel and let rise for about half an hour.

Meanwhile prepare the filling. Clean the sprouts and remove the outer leaves until the light green leaves show up. Bring about 2 litres of salted water to the boil and cook the sprouts for about three minutes until just tender. Transfer the sprouts into ice-water in order to keep their colour fresh and to stop them cooking, take out, drain, dice and set aside.

In a pan, melt butter until hot, add onion and bacon and fry until crisp. Deglaze with chicken stock, then reduce the heat and add hazelnuts and raisins. Cook stirring for about 3 minutes, then add the chopped sprouts. Season to taste with salt (carefully, mind the salt of the bacon!), ground pepper and nutmeg. Allow the filling to chill a bit.

Place the dough on a lightly floured worktop, knead briefly, then roll it out to about 1cm thickness. Let rest for a few minutes, dust with flour and roll out again. Cut the dough in 8 squares of 10 x 10cm (3 x 3inch). Place 2 tablespoons of the filling in the middle of each square and wrap the dough around to form dumplings. Place the dumplings with the seals downwards into a steam basket. A normal steam basket will take 4 dumplings, so you may have to repeat the procedure until all dumplings are cooked.

Fill a large pot with salted water, so that the water level is under the bottom of the basket and bring the water to the boil. Reduce heat, place the basket over the water and steam for about 10 minutes. Keep the cooked dumplings warm until all of them are steamed.

Serve with green salad and a yoghurt sauce, two or three dumplings (up to your appetite) are a full meal, one is a good appetizer.

Variation:
If you have no equipment to steam the dumplings, line a buttered pie form with the dough, add the filling, cover with some butter flakes and grated Parmesan cheese and bake for about 45 minutes at 160°C (320°F).

Preparation time:
ca. 20 min
Resting time:
ca. 1 day 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a