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Instructions |
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Put the lentils and the water in a pot and simmer until the lentils are nice and mushy
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In the meantime, mix flour and salt thoroughly. Add warm water and knead until springy. Cover and let rise.
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Once the the liquid has boiled away and the lentils are mushy, mush up the lentils to a coarse paste and add ~2tbsp Worcestershire sauce, some garlic powder, chili powder, (if you want to saute some finely chopped garlic and onions and stir those in)
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Roll out 2oz sized balls of dough into big, thin circles. Place some lentil filling in the middle, and accordion-fold the dumpling edges into the center to make a little pocket around the lentils.
Drop 4-5 dumplings in boiling water for 5-6 min (the dumplings should have room)
Drain.
Eat as is, or Pan fry in a little olive oil and butter.
Can substitute lentils for raw ground beef - just check the internal temperature before removing from the boiling water.
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| Serving
Suggestions |
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Makes 10-12 small dumplings. Easily expanded for more, or larger dumplings. Easily non-vegan with ground beef instead of lentils.
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Originally Submitted
5/17/2009
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