Usuba
Lenten Dumplings with Raspberry
Tender dumplings with berry filling. Suitable for a fasting menu thanks to simple water-based dough. Raspberries give the dish natural sweetness and a light tartness.
- Total
- 60 min
- Standard serving
- 321.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
Rinse the raspberries, sprinkle with sugar and leave for 30 minutes to release the juice. Drain the resulting juice.
If you are using frozen raspberries, do not thaw them. Simply sprinkle the berries with a small amount of sugar before adding them to the dumplings.
- 2
Step 2
Mix the dough to medium consistency using flour, water, and salt. Roll it out into a sheet 1.5–2 mm thick.
- 3
Step 3
Cut the dough into circles. Place a teaspoon of raspberries on each circle, fold the dumpling in half and pinch the edges carefully.
- 4
Step 4
Drop the dumplings into boiling salted water. When they float to the surface, remove them with a slotted spoon.
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