A perfect dinner idea not only for Saturday but also for Fridays.
Not only those will enjoy it who hold Friday fast, no need to get scared of the lack of meat 🙂
Yesterday, for a change, I made dumplings from sweet potatoes. Normally I would use regular ones.
If some of you never used these potatoes before then it is worth mentioning that they have a sweeter taste than ordinary potatoes. Their consistency is also a bit different after cooking; it is similar to that of cooked carrots rather than potatoes.
These dumplings are excellent as a main course but they can also be served as an addition for meat dishes.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
Bon Appetit 🙂
Boil the potatoes in slightly salted water (use half a teaspoon of salt). Once the’re cooked, cool them down a bit and pass them through the potato ricer or mash them with a fork.
Add black pepper, cumin, chili flakes, 1/2 teaspoon of salt, flour and egg to the mashed potatoes. Knead the dough.
Divide the kneaded dough into two parts. Form two rollers three centimeters thick each and cut them up into one centimeter wide pieces with a knife. Roll each piece gently in your hands.
Boil some water with 1/2 teaspoon of salt and a tablespoon of olive oil. Add the dumplings to the boiling water and cook them for 3-4 minutes from the time they rise to the surface.
Heat two tablespoons of olive oil in a pan. Add the pine nuts and slightly roast them. Afterwards, add minced garlic, spinach, salt, and white pepper to the roasted pine nuts. Fry for 5 minutes. At the end of frying add the remaining butter.
Mix the dumplings together with the fried spinach and serve it.
If someone does not like sweet potatoes, a traditional version of dumplings can be prepared by using regular potatoes and serving the dish with spinach.