Vegan Spinach Ricotta Pierogi

Heat the [olive oil] in a medium pan. Gently fry shallot (1 medium) until translucent and lightly caramelised. If using shallots (3) total, remove shallots (2) and set aside for topping.

Add cloves (2 garlic) and fry gently for a few minutes, stirring continuously.

Remove aromatics from the pan. Fill the pan with water (1 cup) and add fresh spinach (300 g). Allow the spinach to wilt, stirring frequently. Once wilted, transfer to a sieve to cool.

While spinach cools, place firm tofu (200 g) in a food processor with cooked aromatics, lemon juice (2 tbsp), zest (1 lemon), nutritional yeast (1 tbsp), salt (0.5 tsp), ground nutmeg (0.25 tsp), and [black pepper]. Process until smooth. Adjust seasoning. Transfer the 'ricotta' to a mixing bowl.

Once the spinach is cold, squeeze out all excess water using a muslin cloth until it is as dry as possible.

Mince the dry [fresh spinach] well in the food processor.

Add minced [fresh spinach] to the tofu ricotta and mix thoroughly.

In a mixing bowl, combine all purpose flour (250 g) and sea salt (1 tsp). Add aquafaba (30 ml) (if using) and olive oil (15 ml). Mix well, then add hot water (120 ml). Combine roughly with a wooden spoon, then knead the dough with your hands for 5-10 minutes until smooth and elastic. If needed, add very small amounts of [hot water]. Set aside for 30 minutes under a damp kitchen towel. Start 10m timer

Take 0.25 of the dough and roll it out on a lightly floured surface to 1-2 mm thin. Cut circles using a cookie cutter or glass. Place less than tsp (1) of filling in the center of each circle. Fold in half and press edges to seal completely. Place finished dumplings on a lightly floured surface and cover with a damp kitchen towel. Repeat with remaining dough and filling.

Bring a medium pot of [water] to a boil. Add dumplings (10) at a time. Once water re-boils, cook for minutes (5). Remove with a slotted spoon and place on a clean plate. Repeat for all dumplings. Start 5m timer

OPTIONAL: Heat a little [olive oil] in a pan. Place cooled dumplings in the pan and turn until browned on one side. Do not overcrowd or turn too early.

While frying, warm up the reserved [shallots], season with [salt] and [black pepper], and serve with the dumplings.