Dumplings filled with fava beans, pine nuts, and mint

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Dumplings stuffed with fava beans, pine nuts, and mint - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups semolina flour
4 teaspoons of salt
2 eggs category CO
1/4 cup milk at room temperature
4 tbsp. l. olive oil
1 cup fava bean puree (see recipe below)
1 cup crumbled feta cheese
1 tbsp finely chopped parsley
1/2 cup toasted pine nuts
2 tbsp mint puree
Salt and ground black pepper to taste
Olive oil
Kasseri cheese to taste

Fava Bean Puree:

1 cup peeled and blanched fava beans
2 cloves of crushed garlic
3 tbsp. l. olive oil
Salt and ground black pepper
Water as needed

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Dough as for Hilopites: In a bowl, combine the semolina and salt. Stir in the eggs, milk, and olive oil until a dough forms that pulls away from the edges of the bowl.

Knead the dough on a floured surface until smooth, cover, and let rest for an hour. The dough shouldn't be sticky. Divide the dough into 4 balls and roll each ball into a sheet as thin as a sheet of paper. Place on a baking sheet dusted with semolina.
In a bowl, combine the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Using a pastry cutter, cut out 8-cm circles. Place a spoonful of filling in the center of each circle. Run a finger dipped in water along one edge of the circle and fold it over to form a crescent. Pinch the edges tightly.

Bring a large pot of salted water to a boil and add the pierogi. When they float to the surface, they're ready. Remove them from the water and place them on a plate. Drizzle with olive oil and sprinkle with grated Kasseri cheese.

Fava Bean Puree: In a food processor, combine the fava beans, garlic, and olive oil and puree until smooth. Season with salt and pepper. For a thinner puree, add water if needed.

Categories:

recipe / Main courses / Pasta / Greek cuisine / Cat Cora

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