Hungarian wax and bell peppers

Hungarian wax and bell peppers

It was a little muddy for outdoor work yesterday, and we have many peppers to eat,  so I thought I’d give this a shot. Usually if I’m making dumplings, it’s for quasi-Chinese or Thai cookery, but since these are Hungarian peppers anyway, and it’s chilly, stodgy seemed like the way to go.

We buy high-gluten organic flour by the 50lb. bag, and one of the ways I’ve found to get through it before the bugs  show up, besides making craft paste, is dumplings. Don’t be tempted to use more than a cup of flour at a time, unless you’re feeding a dozen or so people. To a cup of flour, add about a half cup of water,  a teaspoon of sesame oil and a little salt. Stir this in a bucket with a wooden spoon until  the dough draws away from the sides, reach in and roll it into a ball. At first it will be lumpy and look like a head of cauliflower.

ugly at this stage

ugly at this stage

Cover the dough with a thin film of the sesame oil and put it in a bucket with a lid.

Stem, core, and julienne the peppers. Try and get them to look like a Chinese chef’s been at them. In other words, maximize the cooking surface area , but avoid making a slaw


The bell peppers have done nicely this year. Usually they are fairly thin-walled . Here’s a photo of them before I diced them up:


By the way, sorry about the blurry photos. The flash on this camera sucks, and I don’t have surgeon’s hands.

Fry the peppers in about half a cup of olive oil until the skin begins to shrivel, and there’s a little browning.  Reserve the peppers and most of the oil, leaving a little to brown your fake chicken.


These are soy nuggets from Delite Soy, a local company that employs small farmers to  organically grow a special edamame bean, which is subsequently extruded and flavored. Tastes like chicken. If you were making this dish with real chicken, you’d probably want to use thigh meat.

Brown these pieces as you pull them apart with a  a pair of forks,  add paprika, garlic, salt and fresh ground pepper. Add the reserved peppers, stir in a can or two of diced tomatoes, and twelve ounces of full fat yoghurt.


Flour a board, turn the ball of dough out onto it, and add a little paprika. Try and get the dough to absorb all the flour on the board. You can keep adding a small amount of sesame oil and a little flour, until the dough is a little glossy on the outside, and is springy. Flour the board again, roll it to about 1/4 inch thickness,  and cut it into strips with a cleaver or sharp knife.




Add these to boiling water, return to boil, and cook for another ten minutes. Drain the dumplings and add them to the pepper/chicken mixture. Add more freshly ground pepper. Eat.

Good with a plain old rosso.

Good with a plain old rosso.