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.
Vegan dumplings stuffed with spinach and cashew ricotta
- 200 g of flour
- 1/2 tsp of salt
- 3 tbsp of oil
- 100 ml water lukewarm
- 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.
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