Beans And Rolled Oats Dumpling
Picture this: A fragrant and comforting pot of freshly made pesto and herb dumplings, gently floating in a bubbling cauldron of seasoned boiling water. Each dumpling is a delightful blend of nutty rolled oats, mashed beans, aromatic garlic, and earthy chives, bound together with an egg white and baking powder mixture. As they cook, these dumplings expand and come together to create a flavorful and satisfying addition to your favorite stew.
— Constant Cookbook
Ingredients
- Approximately 12 tbsp rolled oats
- 1 clove garlic minced
- 1/2 tsp freshly grated nutmeg
- 1 tbsp Guilt free fresh pesto (from my ealier posted recipe)
- 1 tbsp chives (chopped)
- 1/2 tsp baking powder
- Freshly ground black pepper to taste
- 1 egg white
- 1/2 can 15 oz / 425g Cannellini beans or Brown beans or chickpeas
- Cold water ( as needed)
Instructions
- Wash the beans in a colander under running water. Spread them out on the kitchen paper to make them dry and Mash the beans finely with fork
- Add garlic, pesto, nutmeg, chives and baking powder and egg white. Mix it with your hand
- Then gradually add rolled oats (crush them up with your fingers) , Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest.
- Add water gradually to the dough until you have a toothpaste like consistency batter
- Boil water with salt
- shape the soft dough with two teaspoon and drop the dough into the boiling water
- As they cook up, they will rise to the top of the water
- Ready to use for stew
Yield
Serves 3
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