Vegan Culurgiones

thevegansara Vegan Culurgiones which means “little bundles” in Italian, originating from Sardinia. If you are obsessed with all things dumplings & even if you’re not (we can’t be friends ) , I present to you Culurgiones, a cross between a ravioli on the outside & a pierogi on the inside . To put it to you straight it’s essentially CARBS inside of CARBS soooo dreamy
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subheading: For the dough:

1 ¼ cup semolina flour (209g)

2 tsp kosher salt

1 ½ tsp neutral oil

½ to 1 cup warm water

subheading: The filling:

1 ½ lbs russet potatoes peeled and quartered

4 oz vegan cream cheese

4 oz vegan sour cream

¼ cup finely ground nutritional yeast (grind flakes finely in food processor)

¼ cup chopped mint

2 garlic cloves minced

½ tsp salt

1️⃣Using a food processor combine flour & salt on high. Slowly add oil, then water 2 tbl at a time, scrape down sides if needed. It will soon form a ball & feel smooth. If sticky add more flour a bit at a time. Wrap in a kitchen towel, rest ½ hour

2️⃣ The filling: In a large pot cover potatoes with cold water, add salt, bring to a boil cook for about 15 minutes until fork tender. Drain.

3️⃣ Mash potatoes with a fork or a ricer, add the remaining ingredients, mix & mash till smooth. Taste. Adjust seasoning if needed.

4️⃣ Divide dough in half, wrap ½ wrap so it will stay moist. With the other half, roll out until its thin enough so you can see the shadow of your hand from underneath

5️⃣ Using a 3 inch cutter or narrow glass, cut dough to make wrappers. Place 1 tablespoon of filling in the center of each circle. I folded mine using a pinch braid technique, which I will demonstrate in my stories. If you just want to simplify folding, just fold the dough into a half moon shape & seal. Repeat with other half of dough. Recipe makes approx 23 to 25 pieces.

6️⃣ Cook Culurgiones in salted boiling water for about 5 minutes until they float to the top, then drain. I served mine with a simple tomato sauce and basil leaves enjoy!

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