Pea and potato dumplings

Pea and potato dumplings

Vegan Goodness
Jessica Prescott

There is no quick way to make potato dumplings, but when you have the time, it is so worth it for these pillows of spring-flavoured heaven.


Quantity Ingredient
1kg large potatoes
300g snow peas
1 organic lemon, zested
125-250g plain flour, plus some for rolling
olive oil, for frying
sea salt
freshly ground black pepper
rocket or another leafy green, to serve
toasted pine nuts, to garnish


  1. Preheat the oven to 180°C.
  2. Scrub your potatoes, quarter, and then place in a roasting tray. Bake the potatoes for 30–40 minutes or until easily pierced with a fork.
  3. Shell your peas and place in a large pot of boiling water. Let the peas cook for 5–10 minutes and then remove with a slotted spoon. Do not drain the water – keep it boiling for now so you can use it to test and cook your dumpling dough in later.
  4. Mash the potatoes, peas and lemon zest until the potatoes are well broken up and the peas are all mushy. It’s fine if you have some chunks. Start to mix in the flour, little by little, using a fork. When the dough starts to come together, add the remaining flour to the bowl a handful at a time and knead it using the heel of your palm.
  5. Keep adding the flour until you have a ball of dough that is not too sticky and not too firm. Break off a small piece and test it by dropping it into the large pot of boiling water. It should float to the surface and retain its shape. If it does, you are good to go. If it falls apart, add a little more flour.
  6. Make the rest of your dumplings. The easiest way to do this is to pull off small chunks and roll them into balls or little oval-shaped nuggets.
  7. Top up the large pot of water and bring it to the boil once more. Plop the dumplings into the boiling water in batches of 10–12. As they float to the surface, remove with a slotted spoon.
  8. Place a large frying pan (skillet) on a medium heat and add a little bit of olive oil. Fry the dumplings in batches, making sure there is enough oil to prevent them from sticking to the bottom of the pan. When the undersides are golden brown, flip. If your dumplings are shaped more like balls, just jiggle them around in the pan so they cook evenly all over.
  9. Season with salt and pepper and serve on a bed of leafy greens. Top with toasted pine nuts if you want some extra decadence.
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