For the Filling:
- 1 lbs potatoes, pleaded and cut into large chunks
- ½ box frozen spinach, thawed and drained/pressed to remove any liquid
- ½ medium onion, chopped
- A splash of vegetable broth
- 1/4 cup nutritional yeast
- 1/8 tsp nutmeg
- ½ tsp salt
- 3 cups all purpose flour, plus extra for kneading
- 1 tsp corn starch
- 3 tbls canola oil
- ½ tsp salt
Boil potatoes until fork tender. Drain and transfer to a large bowl and mash until smooth.Sauté onion in broth for 5 minutes. Add to potatoes. Add remaining filling ingredients and mix into evenly incorporated. Set aside to cool.
Making the Dough
Mix all ingredients in a large bowl until it sticks together. You may need a bit more water, my grandmother said you could never really be sure about how much water you will need until you mix it all together. Flour surface and knead dough a few times. You want the dough to form a nice, non- sticky ball.
Roll out on a floured surface to roughly a ¼ inch thickness. Using a round cookie cutter (or cup) cut circles out.
Now get stuffin’: Fill each with a good amount of filling. It helps to roll the filling into a ball first. Pinch to seal the edges, using water if needed. Place on a floured platter until ready to boil.