Vegan Culurgiones Pasta 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 (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.
For the filling: 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.
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 into circles. Place 1 tablespoon of filling in the center of each. Fold using a pinch braid technique or simplify by folding into a half-moon shape and sealing. Repeat with the other half of dough. This makes approximately 23-25 pieces.
Cook the 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.
Notes
Culurgiones means 'little bundles' in Italian and originate from Sardinia.
