Whole Grain Dumplings with Couscous and Turkey
Main Dishes | Argentinian cuisine
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
5
Description
This recipe is taken from the book 'Miss Dumpling' by Sarah Johnson.
Ingredients
- Wheat Flour - 10.6 oz
- Wheat Flour - 10.6 oz
- Water - 11 fl oz
- Safflower Oil - 3 fl oz
- Chicken fillet - 17.6 oz
- Couscous - 7.1 oz
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Butter - 3.5 oz
- Starch film - 1.8 oz
- Sugar - a pinch
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
On a clean work surface, sift the flour and starch into a mound, creating a small well in the center. Add salt and sugar into this well, and pour in the water and oil.
Step 2
Carefully fold the flour from the edges into the center and knead a firm dough. It should be kneaded for a long time, about 10–12 minutes, until it becomes a smooth, elastic, and slightly sticky ball.
Step 3
Cover the dough with plastic wrap or a damp towel and let it rest at room temperature for 30 minutes. While the dough is resting, you can prepare the filling.
Step 4
Pour boiling water over the couscous in a 1:2 ratio, cover tightly with a lid, let it sit for 15 minutes, then cool.
Step 5
Chop the onion into small cubes, grate the carrot, and sauté both in vegetable oil. Boil the turkey fillet and pass it through a meat grinder along with the onion and carrot. Mix with couscous softened with butter, and season with salt and pepper.
Step 6
On a floured work surface, roll out the dough into a thin sheet and cut out circles using a cookie cutter. Place filling in the center of each circle, pinch the edges together, and shape them into dumplings.
Step 7
Boil the dumplings in slightly salted water for 5–7 minutes, then remove them with a slotted spoon, place them on a plate, and serve.
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