Recipe: Cashew Dumplings

Instead of meat or vegetables, these dumplings are filled with a smooth and flavourful cashew-lentil paste. Recipe by Michaela Frank, Head Chef from Zurich

Ingredients

Filling:

• 100 g brown lentils, soaked overnight
• 100 g cashew pieces
• 1 pepperoncino
• 50 g soy sauce
• 20 g sugar
• 1⁄2 bunch of fresh coriander
• 1 small onion
• 2 cloves of garlic

Dough:

• 280 g white flour
• 160 g hot water

Preparation

Dumpling Dough:

1. Mix the hot water with the flour.
2. Knead into a smooth, elastic dough.
3. Place the dough in a sealed bag and let it rest for 15 minutes to trap the steam and soften the dough.
4. Divide into small pieces of approx. 10 g each, shape into balls, and roll them out into flat discs.

Filling:

1. Drain the lentils and roughly blend them in a food processor.
2. Add all remaining ingredients, pulse briefly, and mix well.
3. Taste and adjust seasoning if needed.
4. Place a dough disc on a flat surface and add about 1 teaspoon of filling into the center.
5. Lightly moisten the edge of the dough with water to help seal it.
6. Fold the dough over the filling, press the edges together firmly, and optionally crimp with a fork to seal and add a decorative edge.

You can steam, pan-fry, or boil the dumplings – whichever method you prefer!