Braćo ljudi, moram nešto priznati... Jedem ovu juhu skoro svaki dan već tjedan dana. Inače nemam naviku jesti pir i mahunarke svaki dan, ali ovo mi tako dobro sjeda! Napravila sam hrpu "knedlica" (dumplinga) i zamrznula ih i sada ih samo ubacim u vrelu vodu na par minuta, kada su kuhane dodam povrće i soja sos i imam gotov ručak u 6 minuta ravno.
što/
za tijesto_
1 čaša integralnog pirovog brašna
1 čaša rižinog brašna (ili malo manje)
1/2 čajne žličice himalajske soli
2/3 čaše vode
za punjenje_
2/3 čaše kuhanog slanutka
2/3 čaše kuhane zelene leće
1 glavica luka
3 režnja češnjaka
1/2 - 1 čajna žličica mljevenih sjemenki kima
1 - 2 čajne žličice slatke crvene paprike u prahu
1 - 2 jušne žlice soja sosa ili malo soli
~ 1/2 čaše vode od kuhanja leće ili slanutka, po potrebi i malo više
~ 1 čaša mljevenih zobenih pahuljica
1 jušna žlica mljevenih lanenih sjemenki
za juhu_
"knedlice" s punjenjem od leće i slanutka
povrće po želji (brokula/špinat/blitva, mladi luk, bamija)
soja sos
kako/
tijesto_
Zagrijte vodu do vrenja. Pomiješajte pirovo i rižino brašno i sol, pa polako dolijevajte vodu uz miješanje vilicom ili kuhačom. Izmiješajte što bolje, a kada se smjesa malo ohladi, nastavite mijesiti rukama. Pokušajte mijesiti što dulje, kako biste dobili glatko tijesto. Ako je tijesto još uvijek jako ljepljivo, možete ga ostaviti neko vrijeme zamotano u krpu ili vrećicu da se ohladi, pa nastaviti mijesiti. Zamotajte tijesto u kuhinjsku krpu i ostavite da odstoji 15-30 minuta na hladnom mjestu. Nakon što je odstajalo, možete ga narezati na komadiće jednake veličine, koje ćete valjati u takne kružne oblike kako biste u njih zamotali punjenje od leće i slanutka. Dok valjate jedan komad tijesta, ostale ostavite prekrivene krpom kako se ne bi osušili na zraku.
punjenje_
Kuhanu leću i kuhani slanutak, skupa s malo vode od kuhanja, izgnječite u kašu ili izblendajte štapnim mikserom. Dodajte začine, narezani luk i češnjak, zobene pahuljice i lan, i sve dobro promiješajte. Ostavite da odstoji barem 5 minuta, kako bi zob i lan apsorbirali vodu. Oblikujte male kuglice kojima ćete puniti razvaljano tijesto.
juha_
U kipuću vodu ubacite "knedlice" s filom od slanutka i leće i pustite ih da se kuhaju oko 5 minuta. Zatim zgasite vatru i ubacite narezano povrće, dodajte malo soja sosa i poklopite na minutu kako bi povrće malo omekšalo.
Ostatak knedlica možete zamrznuti i koristiti bilo kada za brzinski ručak- samo ih tako zamrznute ubacite u kipuću vodu, čekate da isplivaju i kuhate ih još nekoliko minuta.
[ENGLISH]
something like a vegan wonton soup
I have to admit that, despite my preferences towards grain-free, legume-free, mostly raw food (just my personal preference, that's all!), I've been enjoying this hot soup with dumplings almost every day for a week! I am still not bored with it and would happily continue eating it every day, it's just that I've already used all the dumplings that I had made and frozen a week ago, and there was a plenty of them. It was that good.
what/
spelt wrappers_
1 cup whole grain spelt flour
1 cup rice flour (or a bit less)
1/2 tsp Himalayan or sea salt
2/3 cup water
filling_
2/3 cup cooked chickpeas
2/3 cup cooked green lentils
1 onion, chopped
3 garlic cloves
1/2 - 1 tsp ground cumin seeds
1 - 2 tsp ground red sweet pepper
1 - 2 tbsp soy sauce or some salt
~ 1/2 cup water from cooking lentils or chickpeas (+ some more if needed)
~ 1 cup ground oatmeal
1 tbsp ground flax seeds
soup_
spelt flour dumplings filled with chickpea and lentil paste
seasonal vegetables of choice (broccoli/spinach/chard, green onion, okra)
soy sauce
how/
spelt wrappers_
Mix the spelt flour, rice flour and salt in a bowl and pour 2/3 cup of boiling water over it. Mix it well with a cooking spoon, and when it's cooled down enough to be handled, start kneading it with your hands. If it is still very sticky, you can knead it only a bit, set it aside until it cools down (wrapped in a kitchen cloth or a plastic bag), and then continue kneading until you get a smooth dough. After kneading, let it rest for 15-30 minutes wrapped in a cloth or a plastic bag. Cut it in equal pieces and roll them into 2 mm thick, round wrappers that you will use to wrap the chickpea and lentil filling. The pieces of the dough that you are not currently working with should be covered with a kitchen cloth, to prevent them from drying out in the air.
filling_
Mix all the ingredients in a food processor or with a stick mixer (no need for a high-speed blender, as it will make the mixture too homogeneous). Let it sit for at least 5 minutes, as oats and flax seeds will absorb some water. Shape the mixture into small balls and wrap them in spelt wrappers to make the dumplings.
soup_
Bring water to boil, add the dumplings and let them cook for around 5 minutes. Turn the heat off and add some soy sauce and chopped vegetables (choose the young, soft, seasonal ones). Put the lid on and let it sit for a few minutes until the vegetables soften a bit.
You can freeze the rest of the dumplings and save them for later - they will make a perfect quick lunch for those days when you are in a hurry and out of ideas. It takes literally 6 minutes to make this soup when you already have the frozen dumplings. The cooking process is the same - just put them (frozen, just like that) into boiling water and cook for 5 minutes or a bit more. Add the veggies and that's it!
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