Beet Dumplings

It is climate appropriate to wear woollen mittens and scarf, I noted when dressing for the morning walk today. Air is still cool, no matter in what language you read the thermometer. There are batches of snow everywhere but the sky is open and the sun is shining.

My usual walking route passes by three community gardens, a small forest and a park. Having exited the park today, I crossed a narrow street and saw a young lady reading a book in the far end of a grass field. She had spread a yoga mat on the wet ground and was clearly enjoying the weather - in bikini. Yes, bi-ki-ni! A noun: A woman's scanty two-piece bathing suit.

Her uninhibited enthusiasm declared it is spring! Finally! Not as daring as she but suddenly feeling somewhat overdressed, I slipped the mittens in the pocket and unzipped my coat. A smile revoked a giggle as it occurred, once again, what an atypical place Finland is. After a long, dark and silent winter, people surrender to the sun as soon as the first rays appear. A behavioural pattern similar to bears disoriented from hibernation!

To celebrate the birth of a season of joy, I will share a beetroot dumpling recipe. If you are fond of unconventional gastronomy, you will like the dumplings. Colourful, made of simple ingredients and fun to assemble, they offer a delightful entrée or lunch. Once you have prepared the dough and filling, they fly from the pot to the plate. Although I’m not promoting frozen food, the dumplings could be made in quantity, frozen and boiled as needed.

From the rest of the dough you may roll pasta stripes. However, make them thinner than on the left image! Thickness and roughness highlights visual interest rather than taste.

Thank you.