Start by bringing a large pot of salted water to a boil. Carefully add the waxy potatoes and cook for about 20 minutes until they are fork-tender and easily break apart. Once cooked, drain the potatoes and allow them to cool slightly before peeling.

In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing for roughly 3-4 minutes until softened. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.

In a large bowl, mash the drained potatoes until smooth. Mix in the sautéed spinach, cream cheese, salt, and pepper until well combined.

In a separate bowl, combine the flour, egg, and a pinch of salt, adding water until you achieve a soft, pliable dough. Knead gently on a floured surface for about 2-3 minutes.

Using a round cutter, cut out circles from the dough. Place a teaspoon of filling in the center of each circle and fold the dough over, pressing the edges firmly to seal.

Heat a skillet over medium-high heat and add butter or oil. Once hot, add the dumplings in batches, cooking for about 3-4 minutes on each side until golden-brown.

Once cooked, transfer the dumplings to a warm plate. Serve them warm, paired with a yogurt dip or tomato sauce.