Dairy-Free Homemade Pasta Dumplings
Delight in the comfort of **Dairy-Free Homemade Pasta Dumplings**, a wholesome twist on a classic favorite. These tender dumplings feature a simple yet flavorful dough made with olive oil, water, and flour, enveloping a savory, plant-based filling of sautéed tofu, spinach, garlic, and onion. Enhanced with the nutty richness of nutritional yeast and a hint of soy sauce, each dumpling delivers an umami-packed bite without any dairy in sight. Perfectly satisfying and easy to make, these pasta dumplings are boiled to perfection and pair brilliantly with your favorite dairy-free sauce. Whether you're embracing a plant-based diet or looking for light, satisfying comfort food, this recipe is a must-try for any home cook. Ready in under an hour, it's a deliciously healthy option for weeknight dinners or gatherings with friends!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 120 milliliters Water
- 200 grams Tofu
- 2 cloves Garlic, minced
- 1 small Onion, chopped
- 100 grams Spinach, chopped
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Olive oil
Instructions
In a large bowl, mix the flour with the salt.
Make a well in the center and add 2 tablespoons of olive oil and the water.
Mix together until the dough forms. Knead for about 8-10 minutes on a floured surface until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a pan over medium heat, add 1 tablespoon olive oil, minced garlic, and chopped onion. Sauté until the onion is translucent.
Add the chopped spinach to the pan and sauté until wilted.
Crumble the tofu into the pan and mix well.
Add nutritional yeast, black pepper, and soy sauce. Stir until well combined.
Cook for another 2-3 minutes, then remove from heat and let it cool.
Divide the rested dough into four pieces and roll each piece out on a floured surface, to about 1/8-inch thickness.
Cut the dough into 3-inch circles using a cookie cutter or the rim of a glass.
Place a teaspoon of filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape and press the edges to seal them. Use a fork to crimp and ensure they are tightly closed.
Bring a large pot of salted water to a boil.
Add the dumplings in batches, being careful not to overcrowd the pot.
Cook for about 3-5 minutes or until they float to the top.
Remove with a slotted spoon and serve warm with your choice of dairy-free sauce.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 5.5 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 886 mg | 68% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
