Cabbage Filled Dumplings

Cabbage Filled Dumplings

¾ Cup shredded cabbage
 1 Tablespoon chopped fresh cilantro    
¼ Cup sliced purple onions
1 ½ Tablespoon coconut oil 
¼ Teaspoon cayenne pepper
¼ Teaspoon ground allspice
Sea salt to taste

1 cup spelt flour
Water for kneading
Sea salt to taste

½ Cup cooked black bean
1 Large chopped tomato
¼ Cup sliced purple onion
1 Tablespoon coconut oil
3 Cups baby spinach
1 Cup water
Salt and pepper to taste

  1. In a pot add coconut oil and onion and sauté for 3 minutes then add cabbage, allspice, cayenne pepper cilantro and salt, stir and cover to cook for about 5 minutes. After 5 minutes remove from heat and set aside to cool.
  2.  In a blow combine spelt flour and salt, then add about a quarter cup of water and mix. Knead flour until you are able to form a smooth ball and add more water if needed. When finishing kneading the flour cover and set it to the side so if can rest.
  3. In a large pot add oil, onion and, tomato, sauté on medium heat until tomato becomes soft. Add black bean and water, salt and pepper and cover.  
  4. Use a rolling pin to roll dough to about quarter inch thin, use a knife to cut dough into medium size rectangles ( big enough so you can but the cabbage in the middle).
  5. Put cabbage in the middle of each dough; bring dough together to form a casing for the cabbage, make small pleat like seams to seal the edge of each dumpling. Repeat the process until finish.
  6. Add dumplings in strew and continue to cook for about 10 minutes. After 10 minutes add spinach and cook for an additional minute. Give the stew a good stir so that the dumplings and the spinach are coated in the stew and serve.        

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