A very easy and economical recipe which uses up leftover bread. Even the spicy tomato sauce is easier to make than a regular tomato sauce.
Ingredients (makes 24 walnut sized dumplings)
For the dumplings:
Ingredients (makes 24 walnut sized dumplings)
For the dumplings:
- 160g sourdough crumb
- 8 tbs finely chopped parsly and dill
- 2 eggs (beaten)
- 50g grated Grana Padana or Parmesan cheese (or substitute non dairy 'parmesan')
- Flour for dusting the dumplings
- Salt to taste.
- Oil for frying
- 1 tin of crushed tomatoes
- 1 scotch bonnet chilli
- Splash of red wine
- Salt to taste
- In a large bowl, mix together the sourdough crumb, chopped herbs and cheese. Add salt to taste.
- Gradually mix in the beaten egg. Use just enough egg to bring the mixture together into a fairly stiff mix (you may not need all the eggs). Add salt, to taste.
- Using slightly wet hands, make approximately 24 walnut sized dumplings. Lightly roll the dumplings in flour. I shake flour onto a dinner plate and then add the dumplings to the plate as I make them, turning them lightly. At this stage you can rest the dumplings in the fridge if not using immediately.
- To make the sauce, place the tomatoes in a saucepan, pierce a whole Scotch Bonnet all over with a sharp knife and add to the saucepan with a splash of red wine.
- Simmer gently until the sauce has reduced slightly (ten minutes). Remove the Scotch Bonnet, add salt to taste and blitz the mixture to make a smooth sauce.
- Fry the dumplings in oil in a large frying pan, turning until they turn golden brown.
- Serve the dumplings and sauce with rice or pasta.