Discover how to make delicious whole-grain dumplings with an easy and healthy dough, perfect for any occasion. This whole-grain dumpling recipe stands out for its dough made with whole wheat flour, which provides more fiber and nutrients than traditional versions, being ideal for those seeking a more balanced diet without sacrificing flavor.
The classic tuna filling with egg, tomato, and onion offers a homemade and comforting taste, while the dough is enriched with sweet paprika, giving it an aromatic touch and an attractive color. Although the original recipe is Galician, this whole-grain version makes it lighter and suitable for breakfasts, snacks, or as a main dish.
The preparation is simple: mix the warm liquids with the flour, knead, fill, and bake. The result is a golden and juicy dumpling, perfect for sharing. If you prefer a finer texture, you can use white flour, but whole wheat gives it a more intense flavor and a denser crumb.
Try these whole-grain dumplings, a versatile option that allows endless fillings, from vegetables to meats, adapting to your tastes and needs.
Cook
45 min
Servings
6
Mix the oil, milk, white wine and sweet paprika in a pot and heat it up, but without boiling.
Add flour until the dough can be peeled off (I used approximately 600g).
Place it on the countertop and knead, adding flour if needed.
Divide the dough into two parts, one for the base and one for the top layer.
Boil the eggs, sauté the tomato and onion. Let's crumble the tuna.
In one of the bases we incorporate all the filling and cover with the other. We seal with the help of a fork.
Bake at 180°C for 35 minutes.
