I had bought some pizza ingredients, but I wanted something to go with the green leafy salad, so I put my imagination to work and created these dumplings that are actually…pizzas. Or pizza in the form of dumplings. They’re also good for takeaway if we’re in the mood for pizza but don’t want to get dirty with tomato sauce. And yes, they go great with green leafy salad.
Ingredients
For the dough:
- 200 grams of lukewarm water
- One tablespoon (11 grams) of psyllium bran
- 3 grams of dry yeast
- 100 grams of millet flour
- 50 grams of tapioca starch
- Half a teaspoon of salt
- A grated teaspoon of sugar
For the filling:
- Tomato sauce
- One slice of ham and one slice of lactose-free cheese for each dumpling
- Oregano
Recipe Method
First we make the preferment. Put the yeast, sugar and psyllium bran in the warm water, mix well, cover with a lid or foil and leave for 10-15 minutes to activate the yeast and hydrate the bran.
Then we add the tapioca starch and salt. Slowly, we begin to incorporate the millet flour. We may not need all of it, or we may need more, there are several variables here, for example psyllium bran is very light, and unless we have a very sensitive scale, the error will it could even be a few grams more or less. As this bran is very hydrophilic, the amount of water absorbed by it is very high. Thus the amount of flour needed is influenced. We will feel by hand how much flour is needed. The resulting dough should be elastic, not very dense and a little sticky. We leave it in the bowl in which we mixed it, covered with foil, until it doubles in volume.
Dust the work surface with tapioca starch. Starch is best suited to obtaining thin sheets of dough, as we need for this recipe. We take the dough out of the bowl and start to fold it. We no longer knead it, but stretch it with the rolling pin and fold it using the stretch and fold technique a few times.
Divide the dough into pieces of 65-70 grams each. We make a ball from each piece. Roll out each ball into a round sheet up to one centimeter thick. On each round sheet, put a slice of ham, a slice of cheese, a spoonful of tomato sauce and sprinkle with dry oregano, as in the photo below. We fold the sheet in half and with the help of a fork we seal the edges. We need to handle the dough carefully and seal it well, so that we don’t puncture it, otherwise the tomato juice and cheese will run out of the dumplings. It’s not hard, you just need attention.
Place the dumplings in the tray on baking paper and put them in the oven heated to 200 degrees Celsius for 25 minutes. No need to turn them over. They will swell nicely, and the ingredients inside will mix, so our dumplings will be very juicy and tasty. A wonder!
