Flour-Free Vegan Dumplings
Craving dumplings but can’t find the right ones in the supermarket? No problem – we have an exciting alternative for you: gluten-free vegan dumplings in potato dough. Yes, you read that right – potato dough! Potatoes are indeed a rewarding vegetable that can be cooked and steamed as well as making some really exciting dishes, and these very same dumplings here are definitely one of them! Steamed potatoes and tapioca meet inside the dough, and delicious mushrooms have settled in for the filling. The result is a truly refreshing amuse-bouche that’s not too bad for your health. If you’ve been dreaming of dumplings for a long time, it’s time to peel the potatoes and try them now! 😉
Preparation time: about 1.5 hours (if you use pre-steamed and cooled potatoes).
Difficulty: Easy
You will need:
For the dumpling dough, you will need:
- 444 g steamed potatoes
- 1 cup + ¼ cup potato starch (for kneading)
- 3 tbsp tapioca starch
- ½ cup of water
But for the filling you need:
- 260 g champignons, oyster mushrooms or other mushrooms of your choice
- 1 tablespoon finely chopped garlic
- 1 (medium) onion, finely chopped
- 1 tablespoon coconut sauce (coconut aminos)
- pinch of chilli powder
- green onions, sesame seeds or similar (optional)
- salt (optional, to taste)
How to make dumplings in potato dough?
Start by making the filling so that it has time to cool slightly. To do this, finely chop the mushrooms and place in a pan with the chopped garlic and onion. Simmer until the mushrooms are almost cooked. Then season with chilli powder and coconut sauce and simmer for a few more minutes or until the excess water has evaporated. The mushroom mixture should be as ‘dry’ as possible, i.e. not swimming in the sauce. Otherwise it may not stick to the dough very well.
To make the dumplings, proceed as follows: pour the steamed potatoes into a large bowl and mash until smooth (a potato masher is ideal for this). Then add the potato and tapioca starch and a little salt. Knead the dough until it forms an elastic ball of dough that comes away from your hands (add more starch as needed).
Next, form the dough balls into small bite-sized balls and flatten them against the bottom of the glass so that the baking paper is between the dough ball and the glass – this will prevent the glass from sticking to the dough ball.
Place a teaspoon or so of the mushroom mixture on one side of each dough sheet, place one side on top of the other and press down with your fingers – you should get a shape resembling a chebrek or a half moon. If you like, you can also carefully run a fork over the pinched edge to get a nice jagged edge. NB. Make sure you don’t knead the dough too thin and that when you fold it, you leave a little space around the edges so that the filling doesn’t start to squeeze out. It’s important to keep this in mind so that the dumplings stay together nicely as they cook.
Repeat the process until you have enough dough and filling. Cook the dumplings in boiling water for 4-5 minutes, stirring occasionally, until the dumplings rise to the surface (this is a sign that the dumplings are done).
NB. If you have a smaller pot, cook the dumplings in several batches, otherwise the dumplings may stick together or not cook through properly.
Serve the dumplings on a fresh lettuce paddle, for example, or with anything else you fancy!
*dough recipe inspired by Girl Gone Wild Blues: https://girlgonewildblues.com/spicy-potato-noodles-with-oil-free-chili-oil/
