Bean Balls Filled with Pasta
Ingredients
- Ingredients
- 500 grams white Beans (in a can)
- 20 green allspice
- ½ bunch scallions
- 2 tsps Cumin
- ½ tsp Chili powder
- ½ tsp Turmeric
- 4 Saffron
- 1 pinch salt
- vegetable oil (to fry)
- Dumplings for 8 people
- 300 grams chopped Pork shoulder
- ½ bunch scallions
- 1 tsp Glutamate
- 1 tsp Manioc flour
- ½ tsp salt
- ½ tsp black peppers
- For the dough
- 300 grams Pastry flour
- 1 pinch salt
- Also
- soy sauce
- Pimento sauce (red pimento)
Preparation steps
Drain beans and puree in blender. Peel scallions and finely chop. mash allspice and salt in a mortar. Mix saffron with 2 teaspoons hot water. Mix scallions, allspice, cumin, saffron, chile powder and turmeric with the bean paste. Set for 2 hours in the refrigerator. With the palms of the hands, form batter into small balls, flatten them slightly and fry in hot oil until golden brown (use a deep fryer or pot).
Mix flour and salt with a little cold water mix to a smooth dough (Start with a little water, possibly gradually add a little more). Knead well until the dough no longer sticks to the workspace. Rinse and chop scallions. Mix ground pork with scallions, manioc flour, salt, glutamate and pepper. Sprinkle flour on the work surface and roll out the dough thinly. Cut into squares of 8 cm (approximately 3 inch) on a side and set on each of these dough sheets 1 teaspoon ground pork. Wrap the meat with the dough and shape into a dumpling. Boil dumplings in water for 15 minutes. Serve with soy sauce and sauce of red pimento.
