These spinach potato pockets are vegan and so delicious. Its ´s an easy meal prep meal and you can fry it in a skillet or you serve the pockets in broth.
Vorbereitungszeit 20 MinutenMinuten
Zubereitungszeit 25 MinutenMinuten
Ruhezeit 1 StundeStunde
Gesamtzeit 45 MinutenMinuten
Portionen 10Pockets
Autor Klaraslife
Zutaten
dough
200gwheat flour
200gwheat semolina
200mlwater
1tspsalt
1tbspolive oil
filling
300gpotato
200gspinach
1onion
2clovesof garlic
2tbspnutritional yeast
salt and pepper
Anleitungen
dough
Put flour, semolina and salt in a mixing bowl and stir. Add water and oil and knead with the kneading of the food processor to a dough. (You can also use your hands)
Wrap the dough in cling film and leave to rest for 1 hour in the refrigerator.
filling
Peel potatoes and chop. Cook gently in salted water.
Add onions and garlic in oil and sauté.
Wash the spinach, chop it and add to the onions. Fry 5 minutes. If you like mix the spinach creamy.
Drain potatoes and mash it. Put the spinach, yeast flakes, salt and pepper to the potatoes in a bowl.
Place the dough on a floured working surface and roll out to a longish rectangle with the rolling pin. The dough shouldn´t be too thick but not too thin.
Spread the filling on it, leaving one edge, brushing it with water. Roll up from the long side.
Use the wooden spoon to cut about equal sized dumplings. Press almost so that the filling doesn´t come out later while cooking.
Now cut with a sharp knife and if necessary press the ends firmly. Bring salted water to a boil and cook 2-3 bags in water for 15 minutes. The water should only simmer and don´t put too much dumplings in the pot, otherwise they stick on the ground.
Drain the dumplings well and sauté in a pan from both sides until crispy.
Serve with salad.
Notizen
I love it crispy but you can also cut the spinach potato dumplings into strips and warm it up in vegetable broth. Add some fresh chives, yummy!