Vegan Culurgiones ???? which means “little bundles” in Italian, originating from Sardinia. If you are obsessed with all things dumplings & even if you’re not (we can’t be friends ?) , I present to you Culurgiones, a cross between a ravioli on the outside & a pierogi on the inside . To put it to you straight it’s essentially CARBS inside of CARBS ??? soooo dreamy. Hope you enjoy them:
What you need: For the dough: 1 1/4 cup semolina flour (209g) 2 tsp kosher salt, 1 1/2 tsp neutral oil, 1/2- 1 cup warm water The 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
1️⃣Using a food processor combine flour & salt on high. Slowly add oil, then water 2 tbl at a time, scrape down sides if needed. It will soon form a ball & feel smooth. If sticky add more flour a bit at a time. Wrap in a kitchen towel, rest 1/2 hour
2️⃣ The filling: In a large pot cover potatoes with cold water, add salt, bring to a boil cook for about 15 minutes until fork tender. Drain.
3️⃣ Mash potatoes with a fork or a ricer, add the remaining ingredients, mix & mash till smooth. Taste. Adjust seasoning if needed.
4️⃣ Divide dough in half, wrap 1/2 wrap so it will stay moist. With the other half, roll out until its thin enough so you can see the shadow of your hand from underneath
5️⃣ Using a 3 inch cutter or narrow glass, cut dough to make wrappers. Place 1 tablespoon of filling in the center of each circle. I folded mine using a pinch braid technique, which I will demonstrate in my stories. If you just want to simplify folding, just fold the dough into a half moon shape & seal. Repeat with other half of dough. Recipe makes approx 23-25 pieces.
6️⃣ Cook Culurgiones in salted boiling water for about 5 minutes until they float to the top, then drain. I served mine with a simple tomato sauce and basil leaves enjoy!! And happy Fridayyyyyyy ???