Description
Delicious and colorful beet potato dumplings that are both visually appealing and full of flavor.
Ingredients
Scale
- 2 medium beets, cooked and mashed
- 2 medium potatoes, peeled and boiled
- 1 cup all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon olive oil
- Butter, for serving
- Fresh herbs, for garnish (optional)
Instructions
- In a bowl, combine the mashed beets and boiled potatoes, mixing until smooth.
- Add the flour, salt, black pepper, egg, and olive oil to the beet and potato mixture. Stir until a dough forms.
- Dust a clean surface with flour and turn the dough out. Knead gently until smooth, adding more flour if necessary to prevent sticking.
- Divide the dough into small pieces and roll each piece into a rope about 1/2 inch thick. Cut into 1-inch pieces to form dumplings.
- Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water in batches, making sure not to overcrowd the pot.
- Cook until the dumplings float to the surface, then let them cook for an additional 2-3 minutes.
- Remove the dumplings with a slotted spoon and set aside. Repeat with remaining dumplings.
- In a skillet, melt butter over medium heat and add the cooked dumplings. Sauté until they are lightly browned.
- Serve warm, garnished with fresh herbs if desired.
Notes
- You can substitute sweet potatoes for regular potatoes for a sweeter flavor.
- These dumplings can be frozen. Just boil them for a few minutes, then freeze on a baking sheet before transferring to a freezer bag.
Keywords: Beet Potato Dumplings, vegetarian dumplings, beet recipes, potato dumplings, colorful dumplings