VEGAN

Potato Dumplings with Stewed Vegetables

Main Dishes | World cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Potato dumplings with stewed vegetables

Ingredients

Water - 9 fl oz
Wheat Flour - 19.4 oz
Potatoes - 8.8 oz
Eggplants - 14.1 oz
Zucchini - 14.1 oz
Vegetable Oil - 1 fl oz
Mushrooms - 17.6 oz
Garlic - 3 cloves
Onion - 15.9 oz
Dried Basil - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the potatoes, mash them into a puree, season with salt, and let cool slightly until warm.

Step 2

On a clean work surface, sift the flour and make a well in the center. Pour the water into the well and add the warm potato puree. Gradually incorporate the flour from the edges of the well to form a dough. The dough should be slightly sticky, but if it is too sticky, add more flour. Shape the dough into a ball, cover with a towel to prevent drying, and let rest for 30 minutes at room temperature.

Step 3

Chop the peeled vegetables and mushrooms into small cubes. In a skillet, heat the oil, add the eggplants, then add the zucchini, and sauté until cooked. In a separate skillet, sauté the onion in heated oil, add the mushrooms, and cook until done. Combine the cooked vegetables, let excess liquid drain, add minced garlic, salt, pepper, and basil, and mix until homogeneous.

Step 4

On a floured work surface, roll out the dough into a thin sheet and cut out circles using a cutter. Place filling in the center of each circle, pinch the edges, and shape into dumplings.

Step 5

Cook in slightly salted water for about 4 minutes (watch closely, the dough cooks quickly). Remove the dumplings with a slotted spoon, place on a plate, and serve.