It’s time for another gluten-free food made of potatoes. Vegan potato dumplings stuffed with mushroom filling. Are you left with some potatoes from yesterday’s lunch? That’s OK. All you need is 250g mushrooms, some potato flour and we’re going to make something incredible :)
Ingredients (Serves 4):
200g mushrooms
2 onions
1 tablespoon of coconut oil/vegetable oil
salt
garlic
6 boiled and mashed potatoes (about 500g)
3 tablespoons potato flour
black pepper
Instructions:
Boil potatoes a day before, drain them and leave to cool (you may use potatoes that are left from your lunch/dinner). Leave them in the fridge for the night.
The next day, mash the potatoes using a fork or a potato masher.
Put the potatoes into a mixing bowl, add a pinch of salt, black pepper (optional) and potato flour. Knead the dough until it is no longer sticky. Leave the dough for 20 minutes in the fridge.
Filling:
Wash and peel the mushrooms. Cut the mushrooms into small cubes.
Cut one onion into cubes.
Heat the oil in a frying pan and add the onion. Fry the onion until golden. Add mushrooms, salt, a pinch of dried garlic (if you like the taste of garlic) and a pinch of black pepper. Mix the veggies and fry for a few minutes, stirring from time to time. Remember that mushrooms when left on a pan will release some water. It is completely natural and you should wait a moment until the water evaporates. When mushrooms are golden brown, take the heating off, put the mushrooms into a small bowl and leave to cool.
Take the dough out of the fridge, take a hand full of the dough onto your palm (the size depends on your preferences) and make a small hole in it. Place 1-2 teaspoons of mushroom filling into the hole (depending on the preferable size of the dumpling). Form a ball to leave the filling inside.
Put the dumplings into boiling salted water and cook until the dumpling float to the top.
Serve with chopped and fried onion.
Etykiety: dumplings, english, gluten free, main course, mushrooms, potatoes, recipes
