Thursday, 6 March 2014

Dumplings with calçots and romesco sauce

Some time ago a colleague gave me an idea: Polish and Spanish fusion cuisine. I must admit that this idea sank very quickly into oblivion, because at that moment any specific recipe came to my mind. Last weekend, however, when preparing calçots I came up with the idea for Polish dumplings - pierogi - with Catalan inseparable duo green onions and romesco sauce. So, yesterday I made them, and I must - subjectively - admit that they were tasty:). Therefore, from now on, a new category called fusion will appear on the blog. I'm going to add to it recipes combining Polish and Spanish cuisine - today's is the first one:). Last year I had written about popular in Catalonia green onions called calçots served with romesco o salvitxada sauce - link here, today I suggest the recipe for dumplings stuffed with grilled calçots (you can replace them with leeks or green onions), romesco sauce and quark. The recipe for a dough is from blog. His author, Monika ensures that this is a great recipe for her mom's dumplings, and she is not wrong, because the dough is just as it should be: very soft and light.

Ingredients (for about 25 dumplings):


250 g flour
1 egg yolk
180 ml lukewarm water
1 tablespoon oil


140 g grilled calçots (white part only)
70 g romesco or salvitxata sauce (recipe here with small change: I wanted the sauce thicker so I've added 50 ml of olive oil instead of 100 ml)
60 g quark or dense cottage cheese
salt and freshly ground pepper



The recipe for grilled calçots and salvitxada sauce here.

Remove the outer layer from the grilled calçots and cut off the green part. Cut the remaining white part finely. Add the romesco sauce and the quark or cottage cheese and mix well. Season with salt and freshly ground pepper.


Put the flour into a bawl and make a well in a centre. Pour in water mixed with the egg yolk.

Combine the liquid with the flour stirring gently with a spoon.

Then knead the dough for a while (it should be soft and quite sticky), shape into a ball and coat with flour.

Divide the dough into several portions and then roll them out thinly on abundantly floured work surface. Cut the dough into rings using a cutter or a glass and then fill them with previously prepared stuffing.

Put the dumplings into boiling salted water and cook for about 3 minutes after they float to the surface. If you like, before serving, fry them until golden brown on a frying pan with 2 tablespoons of butter. Serve seasoned with freshly ground pepper.

Enjoy !!!

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