Today I have a recipe for you, which is perfect for a brunch, a party, as a gift for a birthday or just to snack in between! ? Namely vegan dumplings with spinach and homemade cashew ricotta. The best is that you can prepare them easy and even a day before, because you can serve them hot or cold. Both taste super delicious. Moreover, you can fill them so versatile, however, you want.
VEGAN DUMPLINGS – THE PERFECT SNACK
Since I was invited to a brunch a few days ago and did not want to go there empty-handed, I immediately considered which savory snacks I could take with me. As you may already know, I really like the combination of garlic or onions with spinach, and somehow I like packing it in a pastry. However, because I think that ravioli or pierogi are a bit impractical as a party snack, I decided to make savory stuffed dumplings.
THE DOUGH – BASIC RECIPE
For the basic recipe of the dough, you need only a few ingredients, because the dough is just made of flour, water, oil and salt. These ingredients are simply kneaded to a dough and then left to rest for 1/2 hour. Later you can simply roll out the dough, and cut it as desired, stuff and fold. For a prettier shape, you can of course also use a ravioli or cookie cutter. Here I linked some -> “kitchenware“.
HOMEMADE VEGAN CASHEW-RICOTTA (THE FILLING)
Of course, the filling can be created suitable to your mood from all kinds of vegetables, herbs, nuts and other plant-based products. Also, pestos are great as a filling. If you enter “pesto” in the search function here on my blog, you can also find some recipes. For this recipe today, I have chosen a vegan spinach-cashew-ricotta filling. I made the vegan ricotta myself from cashew nuts. But you can also use vegan feta or cream cheese from the supermarket.
If you tried the recipe, I would appreciate a comment. You can also post a picture on Instagram and link it to @biancazapatka, so I can see your great creations. ?
- 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
- 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)
- nutmeg (optional)
- 2 tbsp of milk
- 2 tbsp of oil
- oil to grease the baking sheet
Mix flour with salt and oil in a bowl.
Add 125 ml of lukewarm water and knead everything with the dough hooks of a electric hand mixer to a smooth dough.
Then let the dough sit for about 30 minutes.
Soak the cashew nuts for at least 4 hours (or better overnight). *
Then rinse the soaked cashew nuts and blend with all the other ingredients in a food processor. Pulse until you get a ricotta-like texture. (Meanwhile, stop the blender to scrape off the edges.)
Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.
Wash spring onions and chop finely, too.
Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes (and lemon peel). Season with salt, pepper (and nutmeg).
Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares. *
Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.
Brush a baking tray with oil and place the stuffed dumplings on top.
Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven (180°C top / bottom heat) for approx. 25 minutes until golden brown.
Serve either warm or cold.
- For a faster version (without soaking cashew nuts) you can also cook them for just 10 minutes.
- If you do not want to cut the dough, you can also use ravioli or cookie cutters.