Happy New Year! We’re ringing in the new year with a familiar column and, like every month, answering the question: What regional and seasonal fruit and vegetables are currently available?
Because regardless of whether you started the year with good intentions or whether you have deliberately stayed away from good intentions this year – a balanced diet is a goal to strive for for many people’s consciences. As always, we are happy to help in this regard and present what the seasonal harvest has to offer – as always, there’s a recipe made from seasonal vegetables on top for inspiration!
Fruits
- Apples
- Pears
Gemüse
- Mushrooms
- Chicory
- Chinese cabbage
- Kale
- Lamb’s lettuce
- Potatoes
- Pumpkin
- Carrots
- Parsnips
- Root parsley
- Leek
- Radish
- Brussels sprouts
- Beet
- Red cabbage
- Rocket
- Black salsify
- Celery: Celeriac
- Pointed cabbage
- Turnips
- Jerusalem artichoke
- White cabbage
- Savoy cabbage
- Onions
We are starting the new year with international cuisine and using regional ingredients to conjure up an Asian dish! Did you know that many typical Asian ingredients such as tofu, soy sauce and even ginger are already available from regional producers?
Recipe: Vegan asian dumplings
Ingredients for the dough (4 portions)
- 300g flour
- 160ml warm water
- ½ tsp salt
Filling
- 1 carrot
- 1 leek
- 200g cabbage (e.g.
- pointed cabbage)
- 1 onion
- 1 tbsp finely chopped
- ginger from Austria
- 2 cloves of garlic
- 200g tofu
- 2 tbsp soy sauce from Austria
- Chili, pepper, salt to taste
Preparation
For the dough, knead the flour, salt and water into a smooth dough, wrap in cling film and leave to rest in the fridge for approx. 30 minutes.
Finely chop the vegetables for the filling and fry in a pan with the tofu. Season with soy sauce, chilli, pepper and salt and leave to cool.
Roll out the dough to a thickness of about 2 mm and cut out circles with a diameter of about 8 mm using a cookie cutter or glass. Place a tablespoon of filling in the middle of the dough circle, moisten the edges slightly with water and fold together, pressing the edges together so that the dumplings are well sealed.
Fry the folded dumplings in a heated pan with oil for approx. 2-3 minutes until they are nicely browned. Then pour about ¼ glass of water into the pan and put the lid on – now steam the dumplings for a few minutes until the water has evaporated.
The dumplings are now ready to be devoured! Simply dip in a little soy sauce and enjoy!
