Mediterranean Flavours Dumpling


Here’s another way to serve what was a simple crepe …

a dish that remains good 🙂 and becomes tasty for its presentation 😉

(makes 1 dumpling)
For the crepe:
30 gr of flour 00
10 gr of chickpea flour
6 tablespoons of water
4 tablespoons of soy milk
1 teaspoon of mixture of lecithin (1 spoonful of lecithin+3 spoonfuls of water+1 spoonful of sunflower seeds – see also here)
1 pinch of salt
For the filling-side dish:
1 cup of frozen peas
1 small zucchini
1 carrot
1 / 2 red pepper
2 tablespoons of chopped fresh basil, mint, parsley
1 / 2 red onion
1 leek sheath
e.v.o. oil

After having cleaned and washed the vegetables, chop the onion, cut red pepper, carrots and zucchini into chunks. Put them in a pan with the peas, add a few tablespoons of water and a tablespoon of olive oil, salt, pepper and cook over medium heat. When done, remove from fire and add the chopped fresh herbs. Stir and set aside.
Meanwhile prepare the batter and let it stand for 15-20 minutes. (I used lecithin because it binds and gives softness to the crepe)
Now prepare the crepe using the largest pan you have, as the wider you make the crepe, the easiest you will close the dumpling. Grease the pan and let the batter slide well, covering the surface evenly: the crepe shouldn’t be too thick but not thin, especially take care to the cooking phase, the crepe should be soft and not dry, to avoid it breaking in various points.
When the crepe is done put it on a plate, cover and wait for 5 minutes before filling it, as it will acquire even more softness. Now, put about two tablespoons of vegetables in its center. Pick its edges very delicately toward the center and close the dumpling with a strip of leek (sheath) previously blanched for two minutes.
Bake the dumpling in the oven for 8-10 minutes at 150 ° C. Serve it on a plate and place next to it the remaining vegetables. Buon appetito

Chef: Concita from Vega Blog

  1. Mimì 4 September 2010 at 13:25

    Superb … There are no other words .. 😉

  2. EleonoraNW3 4 September 2010 at 15:14

    yes!!! I wish I had Concita’s patience 😛 She’s brilliant with dishes which require large amount of patience!!! She’s unique

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