Scissor-cut broccoli dumplings: A simple, vegan family dinner

These dumplings are very straightforward—you only need three simple ingredients. They don't contain eggs or milk, so they are also perfect for those who limit animal products. The effective cutting with scissors is very satisfying, but it's the end result that makes you want more. Soaked in a delicious sauce, these dumplings are a hit.

What do broccoli and scissors have in common? It sounds like one of those questions that kids love to ask unexpectedly, but in this dish, it turns out they are an indispensable duo. Broccoli dumplings are a great trick to sneak an extra serving of vegetables into your daily diet.

If you want the dish to be completely vegan, you can replace Parmesan with, for example, nutritional yeast flakes.

Ingredients:

Dumplings:

• 125g plain flour,
• 140g broccoli,
• 1 teaspoon salt.

Other ingredients:

• 4 tablespoons olive oil,
• 2 cloves garlic,
• 400g tomato sauce.

Add-ons:

• Black olives in oil,
• Grated Parmesan cheese,
• Toasted pine nuts.

Step 1. Throw the broccoli, divided into smaller florets, into a pot of boiling water. Cook for about 15 minutes. When softened, remove from the boiling water and place in a bowl.

Step 2. Add salt to the broccoli and mash them into a purée. Add flour, mix, transfer to the counter, and knead the dough.

Step 3. Boil water in a pot and add salt. Use scissors to cut pieces of dough and throw them into the boiling water. Cook for about 2-3 minutes after they float to the surface.

Step 4. Heat the olive oil in a pan and sauté the cooked dumplings. Add garlic passed through a press and tomato sauce. Season with salt and pepper.

Step 5. Transfer the broccoli dumplings with the sauce to a plate. Add olives, toasted pine nuts, and sprinkle with grated Parmesan. Serve warm. Enjoy!