Beetroot dumplings with chestnut filling

Duration: 50 mins
Difficulty: Difficult


2-3 Portions

Dumplings and stuffing
360g potatoes (uncooked)
50g beetroot (cooked)
40g corn starch
30g wheat flour
20g margarine
1 tsp salt
2 tbsp breadcrumbs
1 pinch of pepper

100g chestnuts (ready to eat)
30ml canned coconut milk
1 tsp coconut oil
Some pepper
Some herb salt

Sweet potato cream
160g sweet potato (uncooked)
50ml canned coconut milk
1 tsp vegetable broth powder
1 pinch of cinnamon
Some dried thyme
300 g planted.chicken herbs & lemon / Güggeli
1 tsp coconut oil
Some fresh parsley

Products in this recipe

herbs & lemon
3,99 €
18,14 €per 1 kg
VAT included and Shipping costs will apply
3,99 €


For the potato dumplings, peel the potatoes, cut them into pieces and cook them in a little water until soft. Strain and let cool slightly.
Cut the cooked beetroot into pieces and press them through a potato press together with the potato pieces.
Heat margarine until liquid. Add to other ingredients together with starch, flour, breadcrumbs, salt and pepper and knead into a dough with your hands. Set aside briefly.
For the chestnut filling, heat the coconut oil in a small pan. Crumble the chestnuts with your hands and fry them briefly in coconut oil. Deglaze with the coconut milk and season with a little herb salt and pepper.
Bring plenty of water to the boil in a large pot.
Divide the potato dough into 6 parts. Form each part into a ball, press it flat, spread approx. 1 teaspoon of the chestnut filling on it and form it into a dumpling again. Cook in simmering water until the dumplings float to the surface of the water. Then fish it out.
For the sweet potato cream, wash the sweet potato, peel it and cut it into pieces. Boil until soft in a little water. Then strain. Puree together with the remaining ingredients until creamy.
Heat coconut oil in a pan and briefly fry the vegan meat substitute in it.
Serve the sweet potato cream with the beetroot dumplings and the planted.chicken. Top with some fresh parsley and enjoy.

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