Dumplings

Dumplings

Hildegard's Way

Dumpling Dough:

Ingredients:

  • 500 g (1 part) light spelt flour type 650 
  • 1/2 tsp bertram
  • 1/2 tsp salt
  • 250 ml (1/2 part) water
  • 125 g (1/4 part) butter

Instructions:

  1. In a bowl, combine the flour, salt, and bertram.
  2. In a saucepan, bring the water and butter to a boil, keeping the pot covered to prevent evaporation.
  3. Pour the hot water and butter mixture over the flour mixture and stir with a spoon.
  4. After a couple of minutes, the dough will start to form and cool slightly. At this point, continue mixing by hand.
  5. Shape the dough into a ball and divide it into smaller sections.
  6. Roll out each section to a thickness of about 2-3 mm. The dough will be pliable and easy to work with.
  7. Use a glass or a dumpling cutter to cut out discs.
  8. Place your filling in the center of each disc, fold the edges together, and seal tightly, creating a ruffled edge for better sealing.
  9. Meanwhile, bring a large pot of water to a boil. Once boiling, gently drop in the dumplings and stir with a wooden spoon to prevent them from sticking to the bottom.
  10. Once the dumplings float, cook for about 5 minutes, then fish them out and top with sautéed onions and herbs.

For video instructions go to YouTube @HildegardsWay

Filling II: Ground Meat (with Optional Bean Addition)

Ingredients:

  • 450 g (1 lb) ground meat (choose turkey, chicken, goat, or beef. Note: Beef may not be suitable for those with stomach issues, while goat meat is excellent for digestive health.)
  • 3/4 tsp salt (adjust to your taste)
  • 1/2 tsp galangal
  • 1/2 tsp bertram
  • 1/2 tsp summer savory
  • 1/2 tsp hyssop
  • 1/4 tsp mint
  • 1/2 tsp stinging nettle powder

Optional:

  • 200-250 g cooked and mashed black beans or chickpeas (for a softer filling)

Instructions:

  1. In a large skillet, combine the ground meat with the spices: salt, galangal, bertram, summer savory, hyssop, mint, and stinging nettle powder.
  2. Cook the meat over medium heat, stirring occasionally, until fully cooked and no raw meat remains.
  3. If you'd like a softer filling, stir in the cooked and mashed black beans or chickpeas at this stage. Mix well.
  4. Let the mixture cool slightly before using it as the filling for your dumplings.

This softer, bean-infused filling adds richness and texture, balancing the flavors of the meat. Perfect for a heartier, more filling dumpling!

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