Potato dumplings with fonio coat

Potato dumplings with fonio coat

Today we have for you a potato dumpling recipe, the dumplings we coated with a delicious fonio corn coat.
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 skin in water for 20-25 minutes and peel them preferably while still warm.
Then press the potatoes through a potato ricer, knead with the potato starch and season with salt and nutmeg. Let the potato dough rest in the refrigerator for at least 1 hour.
Just before eating, form dumplings with wet hands and cook in lightly simmering salted water for 20 min. on lowest heat. The dumplings are cooked as soon as they float to the top.

For the fonio coat:

  • 100g corn breadcrumbs
  • 50g fonio (raw)
  • 5 tablespoons yeast flakes
  • 1 tbsp vegetable broth100g chopped cashews
  • Salt and pepper



Preparation:
All ingredients are roasted together in a pan.

Finally, just roll the dumplings in the breadcrumbs while they are still wet.
We served the dish on a bed of spinach.