This is a veganised version of traditional Polish dumplings. They are legendary 🙂
This recipe makes around 50 dumplings. So, about 2 portions 😉
- dumpling dough (recipe here)
- 3 cooked medium / large potatoes
- 120g tofu (I use my homemade tofu)
- 1 chopped and fried onion
- salt and pepper
- 2-3 chopped onions
- 3 teaspoons of carry powder
In a bowl mash the cooked potatoes, add tofu and fried onion. Mix together and season to taste. Put aside.
Heat the oil in a frying pan, add onions and curry powder and fry until the onions turn golden and the whole kitchen smells deliciously of curry. Put aside.
Take half the dough and make into a ball. Using a rolling pin, roll it out flat to about 5mm thick.
Keep the rest of the dough in a bowl covered with a clean tea towel. Using a cookie cutter or a glass (I use a Nutella glass…), cut out dumplings and put 1 teaspoon of filling into each.
Close each dumpling taking care to ensure the edges are well sealed.
Repeat with the remaining of the dough.
Boil water in a medium / large pot, add salt and add dumplings, one at a time. Stir gently to prevent the dumplings from sticking to the bottom of the pot. Cook for about 7-10min.
Serve with fried onions with curry powder. Enjoy!