-
1
Make the dough Combine the flours with the salt in a large mixing bowl.
-
2
Add oil and work it in with your hands.
-
3
Slowly pour boiling water in, stirring.
-
4
Knead into a soft dough, cover and let rest while making the filling.
-
5
Make the filling Warm the oil in a large pan over medium heat.
-
6
Add shallots, ginger and garlic and saute for 4 minutes.
-
7
Add in asparagus, snow peas and green peas.
-
8
Saute until vegetables are bright green, about 4-5 minutes.
-
9
Add salt and lemon juice.
-
10
Remove from heat and let cool.
-
11
Make the dumplings Flour working surface with the light spelt flour.
-
12
Cut one medium-sized piece at a time from the dough and roll with hands into a rope of even thickness.
-
13
Cut the rope into small pieces.
-
14
Roll each piece in the flour and press into a round disk.
-
15
Roll each disc into a 1/8-inch-thick dumpling skin.
-
16
Add the basil into the filling if using.
-
17
Fill each skin with a small amount of filling.
-
18
Pinch both edges together to enclose the filling, making sure that the dumpling is sealed securely.
-
19
Place finished dumplings on a parchment paper-covered tray.
-
20
Repeat with remaining dough and filling.
-
21
Cook immediately or freeze.
-
22
Transfer into large Ziplock bags once hard and keep frozen until ready to use, within one month.
-
23
To cook the dumplings, bring a large pot of salted water to a boil.
-
24
Add dumplings and gently stir, making sure that they're not sticking to the bottom of the pot.
-
25
Boil for 3-4 minutes, until the dumplings float to the surface.
-
26
Remove to a bowl with a slotted spoon.
-
27
Add ghee or any mild tasting oil and mix, ensuring that the dumplings dont stick together.
-
28
Serve with your favorite pesto, chimichurri or the traditional Russian waywith sour cream (good plain yogurt will work as well).
