Pea dumplings with cucumber/mint yogurt
Full of flavour and it is easy to adjust the texture for the dumplings and the yogurt from very smooth to decidedly chunky.
Ingredients
- 50 g bulgur wheat
- 125 ml chicken stock
- 200 g peas (fresh or frozen (defrosted))
- 15 g corn flour
- ½ tsp mild curry powder
- salt
- handful fresh coriander; finely chopped
- sunflower oil for deep-frying the dumplings
- ½ small cucumber, peeled, deseeded, finely chopped
- 150 g Greek yogurt
- 1 garlic clove, finely chopped
- pinch of ground cumin
- 1 lime, unwaxed, finely grated zest
- 1 tbsp fresh mint leaves, finely chopped
- salt
Method
- Rinse bulgur carefully with plenty of cold water, drain. In a saucepan, bring chicken stock to the boil, add bulgur, cover and reduce heat, simmer for about 10 minutes. Remove from heat and set aside to cool. In a bowl, mix bulgur, peas and corn starch. Add spices and coriander leaves. Blend to a completely smooth, or coarse, puree consistency, as preferred. Set aside for 30 minutes.
- In a bowl, mix yogurt, garlic, zest of lime and salt. Blend until smooth. Add cucumber pieces and finely chopped mint leaves. If a completely smooth yogurt dip is preferred, add cucumber and mint leaves before blending the yogurt mixture, then pass through a fine-meshed sieve.
- In a saucepan (or deep frying pan), heat enough oil to 170°C so that small dumplings can be gently deep fried. With the help of two tablespoons, form small oval-shaped dumplings and cook until golden brown. Place cooked dumplings on a kitchen towel to drain excess oil before serving.