Recipe of the week: Moldovan dumplings
Preparation time 40 minutes. Cooking time 10 minutes. Makes 30-35
For the filling
- 500g feta cheese and ricotta
- 2 eggs
For the dough
- 500g flour
- 1 egg
- 1tsp salt
- 3tbs oil
- 200ml lukewarm water
To serve
- Knob of butter
- Sour cream or yogurt
First, make the filling by crumbling the feta and ricotta into a bowl and mixing in the eggs. Next, make the dough by placing the flour in a large bowl or on a work surface and making a well in the centre.
Break the egg into it, then add the salt, oil and lukewarm water a little at a time. Bring the dough together, kneading well and adding more flour or water as necessary to form a smooth ball.
Divide the dough in half and cover both pieces with a bowl or towel. Let it rest for 20 minutes. Now it's time to assemble the dumplings on a floured work surface. Roll out the first half of the dough to about 3mm thick and press out circles with a 5cm round cutter or glass. Spoon one and a half teaspoons of the filling into the middle of each circle.
Fold them in half and pinch the edges together tightly so the filling is sealed in. Gather up the scraps, re-roll them and keep filling the circles until you run out of dough.
Bring a large pot of water to the boil, adding salt and a few drops of oil. Put the dumplings into the water and let them boil for three to five minutes until they rise to the surface. Drain and serve hot. The best way to serve these is by adding a dollop of butter to the hot dumplings so it melts around them.
Put a spoonful of sour cream or yogurt on each plate for dipping into.
Taken from Eat, Share, Love by Kalpna Woolf (Meze Publishing, £22)
Photography: Paul Gregory
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