This gorgeous dish is a childhood dream and a diet nightmare. Not because it’s fat or unhealthy, but once you make stuffed potato dumplings you may not be able to stop eating. When I was a kid, I loved them stuffed with fruit, especially blueberries and strawberries. My grandma used to make the plum dumplings too and you can;t believe how well I still remember the taste of them.
But since we have dinner time today, I will share the savoury dumplings recipe for you! I prepared two fillings for you and it is absolutely on you if you want to surprise your family with two flavours or keep it simple and prepare just one and save yourself 30 minutes of your life 🙂
MINCE – I can see that it’s more and more popular in the shops to find vegan mince but if you can’t find it you still have a couple of options: buy the vegan burger patty and turn it to mince, smoked tofu would to the job too or some first of chickpeas, lentils, this doesn;t have to be the ready product from the store fridge.
SPINACH – if you decide to use the spinach filling, make sure you buy the whole spinach leaves, they can be frozen but the should not be shredded – otherwise the filling will turn into a pulp.
INGREDIENTS:
for dumpling dough
- 800g potatoes
- 100g potato starch
- 50g plain flour
- 30-50g vegan butter
for meaty filling:
- 1 onion
- 200-250g vegan mince
- smoked paprika
- soy sauce
- marjoram
- black pepper
for spinach filling:
- 1 onion
- 2 cloves of garlic
- 1 pack of frozen spinach leaves
- salt, pepper
STUFFED POTATO DUMPLINGS – PREPARATION:
- Boil the potatoes, don’t peel the skin before boiling, we’ll do that later. Once they’re boiled, drain the water and set aside to cool down.
- In the meantime, you can prepare the fillings. To make the meaty filling dice the onion and fry it in a pan for 5 minutes, add mince and spices and fry for another 5-10 minutes, remember to stir. For spinach filling, dice the onion and mind the garlic, then fry it on a pan for 3 minutes. Add the frozen spinach leaves and wait for it to defrost on a medium heat. Fry until the whole excess water will vaporise, the spinach filling should not be soggy!
- Peel the potatoes and then mash them. Add starch and flour, soft butter, salt and pepper. Turn the whole thing into a dough.
- Once the dough is ready, you can start forming the dumplings. 1 dough should be enough for 12-15 dumplings. First form the pancake shape in your hand, place it on your hand, add one spoon of filling in the middle, then wrap the filling with the dough and form a ball using your hands.
- Prepare a pot with boiling water and add some salt. Boli the dumplings – couple at the time, they are ready when they start floating on the top of the water level.
- You can serve them with the fried onions on top.
