Today we have a potato dumpling recipe for you; we wrapped the dumplings in 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:
Cook the potatoes with skin in water for 20-25 minutes and peel them best while still warm.
Then press the potatoes through a potato ricer, knead with potato starch, and season with salt and nutmeg. Let the potato dough rest in the fridge for at least 1 hour.
Shortly before eating, shape dumplings with wet hands and let them cook in gently simmering salted water over low heat for 20 minutes. The dumplings are done as soon as they float to the top.
For the fonio coating:
- 100g corn breadcrumbs
- 50g fonio (raw)
- 5 tbsp nutritional yeast flakes
- 1 tbsp vegetable broth100g chopped cashew nuts
- 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 bed of spinach.
