Beetroot dumplings with chestnut filling

Duration: 50 min

Level: Difficult

Ingredients

For how many people?

Dumplings and stuffing

360g

Potatoes (uncooked)

50g

Beet (cooked)

40g

Cornstarch

30g

Wheat flour

20g

Margarine

1 TSP

Salt

2 TBSP.

Breadcrumbs

Pinch of pepper

‍

100g

Chestnuts (ready to eat)

30ml

Canned coconut milk

1 TSP

Coconut oil

A little pepper

A little herb salt

Sweet potato cream

160g

Sweet potato (uncooked)

50ml

Canned coconut milk

1 TSP

Vegetable broth powder

Pinch of cinnamon

A little dried thyme

300g

planted.chicken herbs & lemon / Güggeli

1 TSP

Coconut oil

Some fresh parsley

planted.chicken

Herbs & lemon

For the potato dumplings, peel the potatoes, cut into pieces and boil in a little water until soft. Strain and let cool a little.
Cut the cooked beet into pieces and press through a potato ricer together with the potato pieces.
Heat margarine until it is liquid. Add to other ingredients together with starch, flour, breadcrumbs, salt and pepper and knead into a dough with your hands. Set aside briefly.
For the chestnut filling, heat the coconut oil in a small pan. Crumble the chestnuts with your hands and fry them briefly in the coconut oil. Deglaze with the coconut milk and season with a little herb salt and pepper.
In a large pot, bring plenty of water to a boil.
Divide the potato dough into 6 parts. Form each part into a ball, flatten it, spread about 1 teaspoon of the chestnut filling on it and form it into a dumpling again. Cook in simmering water until the dumplings float to the surface. Then fish them out.
For the sweet potato cream, wash, peel and cut the sweet potato into pieces. Boil in a little water until soft. Then strain. Mash together with the remaining ingredients until creamy.
Heat coconut oil in a pan and fry the vegan meat substitute briefly in it.
Serve the sweet potato cream with the beetroot dumplings and the planted.chicken. Top with some fresh parsley and enjoy.