Vegan Culurgiones Sardinian Dumplings
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
- 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, until it forms a ball and feels 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, then drain.
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 half to keep it moist, with the other half roll out until thin enough to see the shadow of your hand 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, 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, serve with a simple tomato sauce and basil leaves.
