Potato and spinach dumplings with cold tomato sauce
4 servings
80 minutes
Potato and spinach dumplings with cold tomato sauce are a refined dish of Belarusian cuisine, combining the tender texture of potatoes, the freshness of spinach, and the rich flavor of sun-dried tomatoes. The origins of dumplings trace back to traditional recipes of Slavic peoples where potatoes were the basis for many dishes. These dumplings are airy and aromatic thanks to the combination of nutmeg and olive oil. The cold tomato sauce with thyme and sweet notes makes the dish refreshing and light. An ideal option for a summer lunch or festive dinner, especially when paired with roasted hazelnuts that add nutty accents. Serving the dumplings hot reveals their softness and rich flavor, while the chilled sauce provides a pleasant contrast. A wonderful gastronomic delight for true connoisseurs of Belarusian cuisine.
1
Boil the potatoes in salted water for about 30 minutes until soft. Drain the water and let cool. Peel the potatoes, mash them on a baking sheet, and let them cool and dry completely.
- Salt: to taste
- Potato: 700 g
2
Heat 3 tbsp of olive oil in a large non-stick skillet over medium heat. Add the onion and sauté, stirring until lightly caramelized (about 3 minutes). Add the spinach and sauté, stirring until soft and the spinach juice evaporates for about 8 minutes (the spinach will start to stick to the pan). Remove the skillet from heat and let the spinach cool completely.
- Olive oil: 6 tablespoons
- Shallots: 1 head
- Fresh spinach leaves: 210 g
3
Meanwhile, prepare the tomato sauce: Combine all the tomatoes, thyme leaves, and sugar in a blender and blend until smooth. Transfer the sauce to a bowl, season with salt and pepper, and refrigerate for 1 hour.
- Sun-dried tomatoes in oil: 8 pieces
- Tomatoes: 1 piece
- Thyme: 2 pieces
- Sugar: 3 teaspoons
- Salt: to taste
- Ground black pepper: to taste
4
Place the tofu in a fine sieve set over a large bowl and use a silicone spatula to press it through the sieve. Add cooled potatoes and spinach to the tofu, along with flour, semolina, and breadcrumbs; mix well. Season with salt, pepper, and nutmeg; mix again. Divide the resulting dough into 8 parts and shape them into dumplings.
- Firm tofu: 100 g
- Potato: 700 g
- Fresh spinach leaves: 210 g
- Wheat flour: 2 tablespoons
- Semolina: 2 tablespoons
- Breadcrumbs: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
5
Preheat the oven. Heat 2 tbsp of olive oil in a baking dish over medium heat. Place the dumplings in the dish, adding zucchini between them. Drizzle with the remaining 1 tbsp of olive oil and put the dish in the oven for 10 minutes (the dumplings should heat up and form a golden crust). Remove the dish from the oven and sprinkle with hazelnuts. Serve the dumplings hot with chilled tomato sauce in sauceboats.
- Olive oil: 6 tablespoons
- Zucchini: 1 g
- Olive oil: 6 tablespoons
- Roasted hazelnuts: 50 g