YIELDS
about 10 pieces
PREP TIME
COOK TIME
TOTAL TIME
- 5 medium potatoes (peeled, boiled, mashed and cooled)
- 1 tsp salt
- 2-3 tbsp GF flour
- about 10 (as many as it comes out form the dough, depends on size too) prune plums (washed and pitted)
- 4 tbsp vegan butter
- 2 cups minced poppy seed
- 1/4 cup cinnamon sugar
- 5 medium potatoes (peeled, boiled, mashed and cooled)
- 1 tsp salt
- 2-3 tbsp GF flour
- about 10 (as many as it comes out form the dough, depends on size too) prune plums (washed and pitted)
- 4 tbsp vegan butter
- 2 cups minced poppy seed
- 1/4 cup cinnamon sugar
Directions
1. Peel the potatoes and boil for about 25 minutes until they are soft enough to mash. Remove them from the water, mash and let it cool. The potato must be cool before using in the next step otherwise they won’t make a dough. In a large bowl, combine the cooled mashed potatoes with a pinch of salt. When well combined, add flour and mix until a soft dough forms. Cover the dough with plastic wrap and let it rest for 30 minutes.
2. While the potato is cooling, you can prepare the plums. Wash and pit them and leave a teaspoon of cinnamon sugar where the pit supposed to be.
3. Place a large pot of salted water on to boil.
4. On a lightly floured surface, roll the dough to about 1 cm thick.. Cut into 5 cm squares.
Place a plum in the middle of each square and fold in half, pressing out all air and sealing the edges. Moisten the edges before crimping, if necessary to seal.
5. Carefully drop the filled dumplings individually into boiling water. Repeat until all dumplings are in the water. Cook for 30 minutes. Using a slotted spoon, remove the dumplings to a colander to drain.
6. Roll the dumplings in the minced poppy seed until they are well covered.
Serve them warm and enjoy!
GF Vegan Golden Walnut Dumplings
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Photo: Imola Toth
