Today we have a potato dumpling recipe for you, we have coated the dumplings with a delicious fonio corn coating.
The recipe is completely vegan and gluten-free.
It also works with ready-made dumplings.
For the dumplings:
- 700g floury potatoes
- 75g potato starch (alternatively wheat or corn starch)
- Salt
- freshly grated nutmeg
Preparation:
Boil the potatoes with their skins in water for 20-25 minutes and preferably peel them while they are still warm.
Then press the potatoes through a potato press, knead them with the potato starch and season with salt and nutmeg. Let the potato dough rest in the refrigerator for at least 1 hour.
Shortly before eating, form dumplings with wet hands and let them simmer in gently simmering salted water for 20 minutes at low heat. The dumplings are cooked as soon as they float to the top.
For the fonio coat:
- 100g corn breadcrumbs
- 50g fonio (raw)
- 5 tbsp yeast flakes
- 1 tbsp vegetable broth 100g chopped cashews
- salt and pepper
Preparation:
All ingredients are roasted together in a pan.
Finally, the still-moist dumplings just need to be rolled in the breading.
We served the dish on a spinach mirror.
