Normally made with lamb, I thought I'd give it a go with Beyond Meat instead. I've never made dumplings using a tortellini technique, so it was a bit daunting, but in the end, this is one of the best things I ever made. I think I'll take on some other tortellini recipes...
Source: Chef Tariq | Serves: 4 | Time: 40 min
Changes: used ground Beyond Meat; used vegan butter
1 lb Beyond Meat sausage, minced up to resemble ground meat
½ tsp cumin
¾ tsp salt
1 tbsp chili paste (shatta)
2 tbsp cilantro
1 cup whole wheat flour
1 tbsp EVO
¾ cup water (add 1/4 cup at a time. My dough ended up being too wet so I had to add flour)
Pinch of salt
½ cup warm water
4 tbsp vegan butter, melted
1 cup Greek yogurt
½ tsp crushed red pepper
¼ cup pine nuts, for garnish
Mix all ingredients together and set aside in the refrigerator.
Mix the flour and salt together. Add the olive oil and water and make into a dough. On a floured surface roll out the dough to about a quarter of an inch thick.
Using a 3-3.5 inch cookie cutter cut several pieces of dough. Fill each circle with about a teaspoon of filling. Fold over, moistening the edge of the dough, making half moon shapes. Pinch the two ends together making a tortellini shape.
Bring three quarts of water to a boil, add the dumplings and cook gently for about 20 minutes until dumplings begin to float. Mine floated much sooner. Maybe because my dough was thicker? Maybe because I used Beyond Meat and not lamb?
Add half a cup of water to a warmed bowl. Add the butter to the water, then add the yogurt. Stir in the dumplings. Add crushed red pepper.
Toast the pine nuts until golden brown in a pan using a drop of olive oil. Sprinkle with the pine nuts. Serve immediately.