| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Hungarian |
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Adzuki beans soaked overnight |
| 2 |
oz |
Margarine |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1 |
lb |
Leeks; trimmed, washed well & sliced |
| 1 |
|
Carrot; diced |
| 8 |
oz |
Mushrooms; wiped & sliced |
| 1 |
tb |
Hungarian paprika, sweet |
| 1 |
pn |
Cayenne pepper; to taste |
| 2 |
tb |
Wholewheat flour |
| 1/2 |
pt |
Vegetable stock |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Tomato paste |
| 1 |
lb |
Chopped tomatoes |
|
|
Salt & pepper; to taste |
|
|
Parsley; chopped, to garnish |
| 4 |
oz |
Wholewheat flour |
| 1/4 |
ts |
Salt |
| 1 |
oz |
Margarine |
| 3 |
tb |
Parsley, half if using dried |
| 3 |
fl |
Water (or milk if preferred) OR- less, as needed |
INSTRUCTIONS
DUMPLINGS
Drain the beans & cover with fresh water. Bring to a boil & simmer till
tender, about 35 minutes. Drain, reserving the liquid. Heat margarine in a
large pot. Add the onion & cook until transparent. Add the garlic, leeks,
carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika,
pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt &
pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the
beans & bring back to a boil. Add the dumplings. Cover with a tight fitting
lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle
generously with parsley before serving. FOR DUMPLINGS: Put the flour & salt
into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in
parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces
& shape into dumplings. Serves 4 to 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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