Vegan Culurgiones from Sardinia
Ingredients
Dough
- 1 1/4 cup semolina flour (209g)
- 2 tsp kosher salt
- 1 1/2 tsp neutral oil
- 1/2-1 cup warm water
Filling
- 1 1/2 lbs russet potatoes peeled and quartered
- 4 oz vegan cream cheese
- 4 oz vegan sour cream
- 1/4 cup finely ground nutritional yeast (grind flakes finely in food processor)
- 1/4 cup chopped mint
- 2 garlic cloves minced
- 1/2 tsp salt
Preparation
Using a food processor combine flour and salt on high
Slowly add oil, then water 2 tablespoons at a time, scrape down sides if needed
It will soon form a ball and feel smooth; if sticky add more flour a bit at a time
Wrap in a kitchen towel and rest for half an hour
In a large pot cover potatoes with cold water, add salt, bring to a boil and cook for about 15 minutes until fork tender
Drain the potatoes
Mash potatoes with a fork or a ricer, add the remaining ingredients, mix and mash until smooth
Taste and adjust seasoning if needed
Divide dough in half, wrap one half to keep it moist
With the other half, roll out until thin enough to see the shadow of your hand from underneath
Using a 3-inch cutter or narrow glass, cut dough to make wrappers
Place 1 tablespoon of filling in the center of each circle
Fold the dough into a half moon shape and seal, or use pinch braid technique if desired
Repeat with the other half of dough; recipe makes approximately 23-25 pieces
Cook Culurgiones in salted boiling water for about 5 minutes until they float to the top, then drain
Tips
Serve with a simple tomato sauce and basil leaves
