Beetroot dumplings with chestnut filling

Duration: 50 Min
Difficulty: Difficult


How many people?
Dumplings and filling
potatoes (uncooked)
beetroot (cooked)
corn starch
wheat flour
1 tsp
2 tbsp
pinch pepper
chestnuts (ready to eat)
tinned coconut milk
1 tsp
coconut oil
A little pepper
A little herb salt
Sweet potato cream
sweet potato (uncooked)
canned coconut milk
1 tsp
vegetable stock powder
pinch cinnamon
Some dried thyme
planted.chicken Lemon & Herbs
1 tsp
coconut oil
Some fresh parsley

Products in this recipe

Lemon & Herb
£ 3.00


  1. For the potato dumplings, peel the potatoes, cut into pieces and boil in water until soft. Strain and leave to slightly cool.
  2. Cut the cooked beetroot into pieces and press through a potato ricer together with the potato pieces.
  3. Heat the margarine until it is liquid. Add to the other ingredients together with the starch, flour, breadcrumbs, salt and pepper and knead into a dough with your hands. Set aside briefly.
  4. For the chestnut filling, heat the coconut oil in a small pan. Crumble the chestnuts with your hands and fry them briefly in the coconut oil. Deglaze with the coconut milk and season with a little herb salt and pepper.
  5. Bring plenty of water to the boil in a large pot.
  6. Divide the potato dough into 6 parts. Shape each part into a ball, flatten it, spread about 1 teaspoon of the chestnut filling on top and shape into a dumpling again. Cook in simmering water until the dumplings float to the surface. Then fish them out.
  7. For the sweet potato cream, wash and peel the sweet potato and cut into pieces. Boil in water until soft. Then strain. Puree together with the remaining ingredients until creamy.
  8. Heat the coconut oil in a pan and fry the planted.chicken briefly.
  9. Serve the sweet potato cream with the beetroot dumplings and the planted.chicken. Top with some fresh parsley and enjoy.

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