After I made the video recipe for the meaty version of my dumplings, I also wanted to share the recipe with all the vegetarians out there. So I decided to make a version with potatoes instead of meat and some other seasoning. And to be honest, I kinda like this version more than the one with meat :D
Ingredients for approx. 30 dumplings
For the dough
A pinch of Salt
For the filling
75g Cream Cheese
2 Green Onion
2 Garlic Clove
1 Tsp Thyme
1 Tsp Salt
½ Tsp Black Pepper
½ Tsp Cumin
Start by cutting the vegetables and mushrooms into small pieces. Boil the potatoes and fry the other vegetables and mushrooms in some oil or butter over medium heat. After a few minutes, you can also stir in the cream cheese.
While the vegetables are sizzling in the pan, you can prepare the dough for the dumplings. Simply knead flour, water and salt together until you get a slightly elastic and non-sticky dough. Roll it out very thinly and cut some circles out of the dough. I always use a dumpling shaper, but you can also use a wide glass or cup if you don?t have a shaper.
After preparing the dough and mixing the vegetables with the cheese, you can season the boiled potatoes, mash them and stir in the fried vegetables. Then take about half a teaspoon (depending on the size of the dumplings) of the filling and put it in the middle of the dumpling. Fold them together and press the outer edge firmly together so that the dumplings do not open while cooking.
Once you've done that, bring some salted water to boil and reduce the heat to a medium level. Put the dumplings into the water and let them cook for about 10 minutes.
As a last step, you can fry the cooked and dried dumplings in some butter or oil. Personally, I like to do that because I love it when my dumplings are a bit crispy on the outside