Dumplings with chickpeas and sauerkraut

Description

Who about what, and I'm on the chickpeas...) Very much like the taste! Continuing to experiment, found it wonderfully enriches the taste of meat. Not to mention the fact that they compete in protein. Sauerkraut and apples additional vitamins and sour, celery - and even freshness. So, spring vitamin dumplings in Lenten fasting and execution. Dumplings with chickpeas and cabbage in variety of cooking quite often, these, in my opinion - the most delicious. (author's recipe)

Ingredients

Chickpeas

0.5 cup
Onion

100 g
The Apium graveolens Dulce

1 sprig
Sauerkraut

1 cup
Apple

1 piece
Parsley

1 coup
The mixture of peppers

0.5 tsp
Water

220 g
Salt

1 tsp
Flour

2.5 cup
Minced meat

150 g
Peppers red hot chilli

0.3 tsp
Vegetable oil

3 Tbsp
Chickpeas

0.5 cup

Cooking

First cook the chickpeas. That's how he "grows" after soaking overnight and cooking time. Banks are alike, a glass of dry chickpeas transformed into 2.5 cups cooked. Here we will need 1 Cup of cooked chickpeas, boil a third of a glass! ) Is usually prepared from the remaining gram flour, which is stored and can be used in various ways at any time.

Prepare the dough: pour a Cup of warm water and dissolve 1 tsp. of salt, gradually adding flour, knead the dough, knead for 10 minutes and wrapped in foil or a sprinkle of water to cover, cover and Sends it to relax. Then, in the process of making the filling a few times go back to the dough, vimosewa of 5-10 minutes, the dough became more elastic and was not torn in the preparation of Mantes - the dough on the dumplings will roll out and stretch pretty thin.

Crush the chickpeas with a potato masher to break the integrity notovich peas. Taste begins with breathing products.)

Cut the onion into squares with sides of 0.5 cm, lightly sprinkle with salt and knead with your fingers for softness and juiciness, as well slice the celery, add, not pressing, sauerkraut. Good juicy dumplings! Here is half of the softened chickpeas. If you want you can add diced potatoes, but in the spring so want to taste, and instead I added diced one sour-sweet Apple, and the taste was fantastic!

Parsley usually with long petioles, but stems of the coarse fiber fresh and finely chopped and after heat treatment at the time. Add chopped stalks and parsley. Here is the way would be kanza, but at this time of year we have it, which is why parsley and... parsley.) Generously percu. We love spicy, so pepper a lot. Adjust to taste. Give products in the stuffing to make friends, meanwhile 5-10 minutes getting bored without our attention dough.

Back to the stuffing. Divide it in half, lean the half add the remaining chickpeas and 2 tbsp. of vegetable oil in a non fast - minced meat and red pepper. So, both parts will be roughly equal protein and fat, only lean vegetable protein and fat. Both parts mix with your hands until it is smooth.

Again mash the dough and forming "sausage", cut into "pancakes", thin (up to one and a half millimeters thick) roll out and stretch. Well mixed dough is not torn, and the sky (unless, of course, does not pull, but gently and carefully *). No matter what the remnants of the test, or meat, and blindly on the nose, split the dough in half (for vegetable and meat), cut into "pancakes", unrolled and the meat distributed on all testenum circles at once (on average, 1 tbsp. spoon with a slide).

Types of molding there are many manta rays and to mold them very interesting. Vegetable dumplings are blind in the traditional way (from innocent in this case, the sense of contradiction - traditionally lean mant does not happen. And there is no traditional Mantes with cabbage, chickpeas and apples, but it is very tasty and healthy! Traditions, I think, not offended, but slightly to make room for newly-emerging traditions. *)

Manty with meat made cvetochki. I hope that these photos clearly show the sequence of the modeling. ("Read" steps in the photo from left to right, top to bottom.)

Slightly pick-trim palms around the perimeter and dipped the bottoms of mant in vegetable oil, put on the grill for steaming a short distance from each other that are not stuck when you sit in the warmth. Correctly will cook meat and vegetable dishes in different "pots". Meat cooked in a slow cooker, lean - in a double boiler on the stove.

Note the time, until cooked manta rays need steam for 45-50 minutes. Ugum, sat down, but not stuck together.)

Manty with meat served in cream sauce with finely chopped garlic and herbs. To lean - a favorite spicy ketchup. Traditionally (here, traditions are very handy!)) manta rays eat with their hands. And easier, believe me, if it's not checked.*) Therefore, without forks, but napkins are a must.

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