Monday, September 22, 2014

Roasted Beet and Goat Cheese Dumplings with Toasted Walnut Dipping Sauce

These dumplings are a perfect first course or served on a tray at a party.  They are good warm, but are also delicious served at room temperature.  The sauce also doubles as a great salad dressing.  

Roasted Beet and Goat Cheese Dumplings with Toasted Walnut Dipping Sauce
By Tracy

1/2 cup walnuts, toasted and chopped
2 Tablespoons shallots, chopped
1/2 teaspoon fennel pollen
3/4 cup olive oil
1/4 cup orange juice
3 Tablespoons red wine vinegar
1 Tablespoon green onion chopped
1 Tablespoon orange zest

In a food processor, combine the first 6 ingredients and pulse until smooth. Season with salt and pepper. Just before serving, top with the chopped green onion and orange zest.

1 (4-ounce) package goat cheese
2 Tablespoons fresh basil, chopped
1/2 cup walnuts, toasted and finely chopped
4 ounces red beets (about 2 medium), roasted (I used this method)
1 teaspoon basil olive oil  (or 1 teaspoon of olive oil mixed with 1/4 teaspoon dried basil)

In a small bowl, mix together the goat cheese and basil. Add the walnuts and combine.  Set aside.
In a food processor , pulse beets with the olive oil until they are finely chopped.  Set aside.

1 3/4 cups Bob’s Red Mill Organic Unbleached White Flour 
1/2 cup plus 2 Tablespoons beet juice or water (if you use water, the dumplings will not be colored) 

In a stand up mixer, combine flour and beet juice until dough is smooth. Let rest for 10 minutes. Divide dough into 16 equal portions. Roll each portion into a ball. Roll, out each dough ball into a 2 1/2 to 3-inch circle. Fill each center with 1 teaspoon of the goat cheese mixture and 1 teaspoon of the roasted beets. Fold each dumpling in half and pinch closed.  When all of the dumplings are assembled, bring a large pot of water to a boil. Boil the dumplings in batches, about 3 minutes each or until they float. Remove with a slotted spoon and finish the remaining dumplings. Serve with the walnut dipping sauce.  

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