Beetroot curd and steak dumplings

Posted by petra08 on November 17, 2015 · 12 Comments 

The other day I got a surprise present. It wasn’t intended but somehow there was a surplus of beetroot curd. I didn’t make it so I can’t tell you the recipe, the curd came ready made in a jar and I wasn’t going to turn it down! It had a lovely colour and a delicate flavour.

 

My first thought was to make a tart but I had a packet of dim sum wrappers in my fridge and I thought I would use them instead. I was sure the colour would be nice in the wrappers. The dumplings can easily be eaten on their own as a vegetarian dumpling, I added some steak as I love the combination of beetroot and beef and I had some extra skirt steak and any excuse to use it! I wanted to make the same kind of dumplings as my black pudding dumplings as I loved the soft and the crispy wonton.

 

Beetroot and cannellini bean dumplings with steak

preparation time 15 minutes

cooking time 25-30 minutes

oven 170C or 340F and 240 or 460F

serves 2

Ingredients

• 1/2 dl or 1/4 cup cannellini beans, cooked, (I used tinned, rinsed ones)
• 1 shallot onion, fine chopped,
• 1 egg yolk
• 1 celery stalk, chopped fine
• a pinch of sea salt
• beetroot curd
• 22 dim sum wrappers
• 1 egg white
• 1/2 tbsp oil for the ovenproof dish

Mash the beans roughly and then add the egg yolk, the celery, the shallot onion and a pinch of salt. Mix well and set aside until you are ready to assemble the dumplings.

Place the egg white in a bowl next to the dumplings.

Add some bean filling and the beetroot curd before brushing the edges with the egg white. Close the dumpling half way and place in an oiled oven proof dish.

Add a small teaspoon of the bean filling and then the same amount of the beetroot curd to each dumpling wrapper.

 

 

Brush the edges with eggwhite and close them half way.

Keep making the dumplings until the dish is full. They are quite filling and about eight per person will be more than enough.

Bake the dumplings until they are golden and crispy.

 

 

 

Before serving cook the steak and let ut rest. Slice it and add a piece to each dumpling and serve with a garlicky yoghurt.

 

 

I had a few wrappers left over and decided to make some ravioli as a starter with just the beetroot curd. It was a bit too loose as ravioli filling. They tasted great but they didn’t appeal to me at all in looks. They looked sort of what I would guess a jelly fish would look like if they ate beetroot! I still ate them and they tasted great, especially with butter with chilli and cracked black pepper but next time I might stick to the crispy dumplings.

 

 

Dumplings are a little fiddly to make but worth while to make. I like when you get that nice little bite each time and it is a perfect dish for sharing.

 

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Beans, Beef, Beetroot, Celery, Course, Main course, Meat, Onion, Recipe, Side dish, Snack, Starter · Tagged with beetroot dumplings, crispy dumplings, dumplings, skirt steak