Lazy Dumplings
A vegan version of Eastern European comfort food with pistachio breadcrumbs for an extra twist.
Ingredients
- 270 g silken tofu
- 200 g plain flour
- 3 tbsp corn flour
- 4 tbsp lemon juice
- 2 tbsp yeast flakes
- Salt
- Pepper
For the pistachio breadcrumbs
- 100 g stale bread
- 50 g pistachios chopped
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp lemon zest
- ½ tsp chilli flakes
- A pinch of salt
Instructions
- Open the package of silken tofu and place it on a plate or colander lined with paper towels or a clean kitchen cloth. Let it sit for 10-15 minutes.
- Add the tofu to a food processor with yeast flakes and blend until smooth.Then, add lemon juice and season with salt and pepper.
- Transfer the tofu mixture to a large bowl. Add the flour and mix until a dough forms.
- Place dough onto a floured surface and divide into two parts. Roll one part of the dough into a long log and cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
- Bring a large pot of salted water to a boil. Gently drop the dumplings (in batches, if necessary, so as not to overcrowd) into the water and cook for 3-4 minutes, or until they float to the surface.
- Drain the dumplings and serve with the pistachio breadcrumbs over the melted butter.
- To make the breadcrumbs, combine the breadcrumbs, chopped pistachios, garlic, chilli flakes and salt in a large bowl.
- Heat the olive oil in a large skillet over medium heat. Add the breadcrumb mixture and cook, stirring frequently, for 3-5 minutes, or until golden brown and toasted. Mix in the lemon zest and combine.
Notes
If your bread isn't already stale, tear it into pieces and spread them on a baking sheet. Toast in a preheated oven at 163•C (gas mark 3) for a few minutes.