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–+ servings

Baked Green Dumplings in Red Pepper Sauce

Servings: 6 Dumplings
Calories: 277kcal
Author: www.seasaltgalleykat.com
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Equipment

  • large frying pan
  • Large mixing bowl
  • Omnia stove top oven (for the ovenless)
  • Baking pan (for conventional oven users)

Ingredients

For green dumplings

  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1/2 cup onion finely chopped
  • 10 cups *greens finely chopped (see Galley Notes below)
  • salt & pepper to taste
  • 1 cup fine bread crumbs
  • 1/2 cup feta crumbled
  • 1-2 eggs
  • 1/2 cup grated parmesan cheese
  • fresh basil or parsley to garnish

For red pepper sauce

  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 pinch dried chilli flakes more to taste
  • 1 16 oz jar roasted red peppers drained, chopped, reserving 2 tbsp liquid
  • salt and pepper to taste
  • 1 tsp dried basil
  • 1/2 cup **cream see Galley Kat Note below

Instructions

For dumplings

  • In large fry pan heat oil and saute garlic and onion until fragrant
  • Add greens to pan and saute for 5-10 minutes until softened and any remaining liquid has been cooked off.
  • Season to taste
  • Dump mixture into large mixing bowl and set aside for a few minutes to cool.
  • Add bread crumbs, feta, one egg and mix well. Squeeze a spoonful to see if it holds well. If not add second egg
  • Form into 6 dumplings
  • For conventional oven, place dumplings in small baking pan and cook for 15-20 minutes at 350 ° or until dumplings have brown and feel frim to the touch
  • For Omnia stove top users, place dumplings in prepared baking pan or muffin insert, cover and place on pre-heated base plate on high for 5 minutes. Reduce heat to medium low and continue cooking for another 15 minutes or until lightly brown and firm to the touch.

For the sauce

  • Wipe out fry pan and saute garlic and chillis in butter for about five minutes being careful not to scorch the garlic
  • Add peppers and continue to cook For about fifteen minutes or until the sauce begins to thicken. Season
  • Stir in cream and adjust seasoning if needed.

Finishing

  • If using Omnia muffin insert, remove dumplings and place into prepared Omnia baking pan. Pour sauce evenly over the dumplings and sprinkle with parmesan. Cover and place on pre-heat base plate and cook on high for five minutes. Reduce heat to medium and continue to cook until heated through and cheese has melted
  • For conventional oven users. Pour sauce evenly over the dumplings in baking pan, spinkle with parmesan and bake at 350 ° until heated through and cheese has melted.
  • Garnish with fresh herbs

Notes

*Try kale, beet greens, chard, spinach, pumpkin leaves or a combination of.  Add a handful of fresh herbs like parsley, basil or cilantro if available. For this recipe I used beet greens, pumpkin leaves and kale.
**I’ve also used evaporated milk when cream isn’t available.

Nutrition

Calories: 277kcal | Carbohydrates: 19g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 513mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1342IU | Vitamin C: 17mg | Calcium: 221mg | Iron: 2mg