Posted @withregram • @vegandemocracy 🥟Stuffed Pocket Du

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Posted @withregram • @vegandemocracy 🥟Stuffed pocket dumplings🥟
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📝Recipe by @biancazapatka
200 g of flour
1/2 tsp of salt
1 tbsp of oil
125 ml water lukewarm

Cashew Ricotta:
250 g of cashew nuts
50 ml of water
2-3 tbsp of nutritional yeast flakes
1 small clove of garlic
2 tbsp of lemon juice

500 g fresh spinach
½ bunch of spring onions
300 g cashew ricotta (or vegan cream cheese)

To Cover:
2 tbsp of plant milk
2 tbsp of oil

Further Ingredients:
oil to grease the baking sheet

Mix flour with salt and oil in a bowl.
Add 125 ml of lukewarm water and knead everything with the dough hooks of a electric hand mixer to a smooth dough.
Then let the dough sit for about 30 minutes.

Cashew ricotta:
Soak the cashew nuts for at least 4 hours.
Then rinse the soaked cashew nuts and blend with all the other ingredients in a food processor. Pulse until you get a ricotta-like texture. (Meanwhile, stop the blender to scrape off the edges.)
Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.
Wash spring onions and chop finely, too.
Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes. Season with salt, pepper.
Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares.
Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.
Brush a baking tray with oil and place the stuffed dumplings on top.
Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven for approx. 25 minutes until golden brown.
Serve either warm or cold. Enjoy!
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