Potato and Spinach Dumplings with Cold Tomato Sauce

Main Dishes | Belarusian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato and Spinach Dumplings with Cold Tomato Sauce

Ingredients

Salt - to taste
Ground Black Pepper - to taste
Potatoes - 24.7 oz
Olive Oil - 6 tablespoons
Shallot - 1 head
Fresh Spinach Leaves - 7.4 oz
Sun-Dried Tomatoes in Oil - 8 pieces
Tomato - 1 piece
Thyme - 2 sprigs
Sugar - 3 teaspoons
Firm tofu - 3.5 oz
Wheat Flour - 2 tablespoons
Semolina - 2 tablespoons
Breadcrumbs - 2 tablespoons
Ground Nutmeg - to taste
Zucchini - 1 piece
Roasted Hazelnuts - 1.8 oz

Step by Step guide

Step 1

Boil the potatoes in salted boiling water for about 30 minutes until soft. Drain the water and let them cool. Peel the potatoes, mash them on a baking sheet with a potato masher, and let them cool completely and dry.

Step 2

Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the shallot and sauté, stirring, until lightly caramelized (about 3 minutes). Add the spinach and sauté, stirring, until wilted and the spinach juice evaporates, about 8 minutes (the spinach will start to stick to the pan). Remove the skillet from heat and let the spinach cool completely.

Step 3

Meanwhile, prepare the tomato sauce: Combine all the tomatoes, thyme leaves, and sugar in a blender and blend until smooth. Transfer the sauce to a bowl, season with salt and pepper, and refrigerate for 1 hour.

Step 4

Place the tofu in a fine sieve set over a large bowl, and use a silicone spatula to press it through the sieve. Add the cooled potatoes and spinach, flour, semolina, and breadcrumbs to the tofu, and mix well. Season with salt, pepper, and sprinkle with nutmeg, then mix again. Divide the resulting dough into 8 parts with your hands. Shape them into dumplings.

Step 5

Preheat the oven. Heat 2 tablespoons of olive oil in a baking dish over medium heat. Place the dumplings in the dish, adding the zucchini between them. Drizzle with the remaining 1 tablespoon of olive oil and place the dish in the oven for 10 minutes (the dumplings should heat through and develop a golden crust). Remove the dish from the oven and sprinkle with hazelnuts. Serve the dumplings hot with the chilled tomato sauce in sauceboats.