05-03-2025
Udmurt dumplings with beetroot and raspberry
Udmurts (from the Permic for 'meadow people') are an ethnic group from the Eastern European part of Russia. Their food, although heavily influenced by the standardised Soviet diet, is full of fascinating combinations, and dishes like these dumplings are a regional staple.
Overview
Prep time
50 mins
Cook time
20 mins
Serves
4
Ingredients
For the dough
300g plain flour, plus extra for dusting
2 eggs
1 tbsp vegetable oil
For the filling
90g ready-cooked beetroot
1-2 tbsp soft brown sugar
115g raspberries
To serve
Unsalted butter, melted
Soft brown sugar
Method
Step
To make the dough, mix 300g plain flour and 1 tsp salt in a large bowl.
Step
In a separate bowl, whisk together 2 eggs with 100ml warm water and 1 tbsp vegetable oil. Pour this into the dry ingredients bowl.
Step
Start by mixing with a fork, then gradually work the mixture with your hands to form a dough. Knead it for 2 minutes, cover with cling film, and rest in the fridge while you prepare the filling.
Step
Grate 90g ready-cooked beetroot, drain and discard the juices. In a bowl, mix it with 1-2 tbsp soft brown sugar. Add 115g raspberries, mixing gently with a fork to mash the raspberries a little, then taste and adjust the sweetness to your liking.
Step
Next, shape the dumplings. Dust a clean surface with some flour and work the dough for a few minutes to wake it up. Then, roll it out into a large sheet of any shape, as thinly as you can. Using an upside-down mug or a pastry ring, cut out as many circles as you can, roughly 8cm in diameter.
Step
Knead the offcuts into a ball, roll out again and repeat until you have used up all the dough.
Step
Place 1 heaped tbsp of the filling in the middle of each circle and pinch the edges together firmly to create a half-moon shape. You can press them with the back of a fork to create a lovely frill effect. Keep the finished dumplings under a damp tea towel while you shape the rest.
Kapusta, by Alissa Timoshkina (Quadrille, £28), is out now
