Recipe
Spirulina and beet dumplings
Since time immemorial the blue-green and magenta-red pigments of (respectively) spirulina and red beet have been used as natural colouring agents in both foodstuffs and art. However, these pigments not only give a pleasing colour, but are also unique in containing high quantities of anti-oxidants.
Moreover, red beet is a rich source of (phyto)nutrients, particularly nitrates, which give a boost to our endurance by improving the blood circulation.
For its part, spirulina contains exceptionally high levels of proteins (at least 60-70 %) and all the essential amino acids. As such, it is a perfect alternative source of protein for vegetarians and vegans.
Ingredients (Makes 4 servings) | |
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All-purpose flour (sub all-purpose gluten free flour) | 300 g |
Hot water | 200 ml |
Himalaya salt, fine | 1 teaspoon |
Biotona Spirulina | 1 teaspoon |
Biotona Red beet | 2 teaspoons |
For the filling: | |
Spinach | 500 g |
Olive oil | 1 tablespoon |
Garlic, minced | 2 cloves |
Salt and pepper | To taste |
(Optional) Almond feta cheese | 80 g |
Necessities |
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2 mixing bowls, rolling pin, round cutter or glass |
- Sieve half of the flour to one mixing bowl and the other half to the second mixing bowl. Add half of a teaspoon of fine salt to each bowl. Add superfood powders to the bowls, spirulina powder to one, and beet powder to another. Mix with a wooden spoon to combine.
- Pour 100ml of hot water to the first bowl. Mix with the wooden spoon first, then knead with your hands into smooth, elastic dough. If you are using gluten free all-purpose flour mix, it is possible that you will have to adjust the consistency by adding a bit of flour or water, that happens because every gluten free flour mix works a bit differently. Shape the dough into a ball, wrap it in a piece of kitchen foil (so it doesn’t dry out) and set aside to rest for 30 minutes. Repeat the same process with the flour in the second bowl.
- When the dough is resting, prepare the filling. Saute the spinach with 1 tablespoon of olive oil, garlic, salt and pepper, until excess liquid released from spinach leaves evaporates. Optionally, add crumbled almond feta cheese. Let cool completely.
- Sprinkle a bit of flour on a clean flat surface. Sprinkle a bit or flour on one or the balls or dough and roll it into a thin (2-3mm) layer. Use a round cutter or glass to cut out small circles.
- Place a teaspoon of spinach filling (or different dumpling filling of choice) in the middle or the circle, close it and press a fork around the edges.
- Repeat the process until you are out of all the dough.
- Cook the dumplings in a large cooking pot filled with lightly salted, boiling water. Cooking time is about 2 minutes from the moment the dumplings start to float on the surface.