Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Dumplings
How it's done
Filling
Place the chickpeas in a sieve, retaining the aquafaba, set aside. Crush the chickpeas with a fork. Heat the oil in a wide pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms and cook for approx. 5 mins. Gradually add the spinach, allow to wilt. Remove the pan from the heat. Add the feta and all the other ingredients up to and including the caraway seeds, mix, leave to cool slightly.
Dumplings
Whisk the reserved aquafaba, soy sauce and water in a wide bowl. Place a sheet of rice paper in the liquid for approx. 30 secs., drain, then place on a work surface. Place 1/6 of the filling in the middle of the sheet. Fold the edges over the filling from three sides to form a triangle. Place the dumpling on a baking tray lined with baking paper. Repeat this process with the remaining sheets of rice paper and the remaining filling. Brush the dumplings with the liquid, sprinkle the sesame seeds on top.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow the dumplings to cool slightly, serve warm.
| Tip: | You can enjoy the dumplings on their own or serve them with your favourite dip. |
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