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1.5 hours/ 30 dumplings
If you want a meal that is high in both protein and fiber buckwheat dumplings will be better than problematic wheat dumplings. Buckwheat provides a high source of amino acids, vitamins, minerals and antioxidants with relatively few calories and practically no fat.
These dumplings are slightly chewier yet still smooth. That makes them extra testy for for potsticker dumplings too.
Ingredients
For the Wrap
- 2 cups buckwheat flour
- 1/2 cup tapioca flour
- 1 tbsp psyllium husk soak with 4 tbsp of water
- 7-8 tbsp water
- sait
For the Filling
- 1 bunch of chinese chives
- 450g enoki mushroom
- 1/2 onion
- 1 cup red lentils
- salt
For the Wrap
- Combine all ingredients with soaked psyllium husk.
- Knead 3-4 minutes and shape into a ball.
- Roll out the dough flat about 1cm and press out the wrap with any circle tool available.
For the Filling
- In a food processor add in roughly chopped onion, chinese chives, enoki mushroom and soaked lentils. Blend until smooth or desired consistency.
- Heat a pan with medium heat and cook everything until most water evaporates about 10-15 minutes.
- Stir constantly to prevent burning. Season with salt.
For the Dumpling
- After the filling has cooled, add a spoonful, enough filling for each wrap.
- Lightly brush with water to help stick both sides together. Give it few nice and tight squeezes.
- When all dumplings are wrapped, in a pot add some salt and bring to boil.
- Drop the dumplings carefully into the pot, they will float on top of the water when they are done.
by Chelsea Riz
