Vegan dumplings stuffed with spinach and cashew ricotta
Cook 25m
4 servings
hard
Ingredients
- 200 g of flour
- 1/2 tsp of salt
- 3 tbsp of oil
- 100 ml water (lukewarm)
- 250 g of cashew nuts
- 50 ml of water
- 2-3 tbsp of nutritional yeast flakes
- 1 small clove of garlic
- 2 tbsp of lemon juice
- salt
- pepper
- 500 g fresh spinach
- ½ bunch of spring onions
- 300 g cashew ricotta ((or vegan cream cheese / feta cheese))
- 1 tsp grated lemon peel ((optional))
- salt
- pepper
- nutmeg ((optional))
- 2 tbsp of milk
- 2 tbsp of oil
- oil to grease the baking sheet
Instructions
1. Mix flour with salt and oil in a bowl. Add 125ml lukewarm water and knead to a smooth dough. Let rest 30 minutes.
2. Soak cashew nuts for at least 4 hours (or overnight).
3. Blend soaked cashews with other ricotta ingredients until you get a ricotta-like texture.
4. Wash spinach and wilt in a skillet with boiling water. Drain, squeeze, and finely chop.
5. Chop spring onions finely.
6. Mix spinach, spring onions, cashew ricotta, and nutritional yeast. Season with salt, pepper, and nutmeg.
7. Roll out dough thinly on a floured surface and cut out 10cm squares.
8. Fill squares with filling, fold diagonally, and press edges with a fork.
9. Place on oiled baking tray. Brush with oil-milk mixture.
10. Bake at 180C for approximately 25 minutes until golden brown. Serve warm or cold.
Recipe from Bianca Zapatka
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