Culurgiones Recipe
Traditional Sardinian dumplings filled with potato and mint.
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Ingredients
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Dough
Filling
Serving
Method
Dough Preparation
- 1
Mix the Dough
In a large bowl, combine the all-purpose flour and salt. Gradually add the water, mixing with your hands until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it is smooth and elastic.
- 3
Rest the Dough
Wrap the dough in plastic wrap or cover with a damp cloth and let it rest for at least 30 minutes.
Filling Preparation
- 4
Cook the Potatoes
Peel and boil the potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly.
- 5
Mash the Potatoes
In a bowl, mash the cooked potatoes until smooth. Add the grated Parmesan cheese, olive oil, chopped fresh mint leaves, and salt. Mix well to combine.
Assembling the Culurgiones
- 6
Roll out the Dough
Divide the rested dough into small pieces and roll each piece into a thin circle, approximately 3 inches in diameter.
- 7
Fill the Dumplings
Place a spoonful of the potato filling in the center of each dough circle. Fold the dough over the filling to form a semi-circle and press the edges to seal.
- 8
Shape the Dumplings
To create the traditional culurgiones shape, pinch and twist the edges of the dumpling to form a decorative pattern.
Cooking and Serving
- 9
Boil the Dumplings
Bring a large pot of salted water to a boil. Carefully drop the culurgiones into the boiling water and cook for about 5-7 minutes, or until they float to the surface.
- 10
Prepare the Butter Sauce
In a skillet, melt the butter over medium heat. Add the finely chopped fresh mint leaves and sauté for 1-2 minutes.
- 11
Serve
Using a slotted spoon, transfer the cooked culurgiones to a serving platter. Drizzle with the mint butter sauce and sprinkle with grated Parmesan cheese before serving.