Homemade vegan potato dumplings

Ingredients for 4 servings:

• 750 g potatoes
• 150 g flour
• 3 tbsp soy flour or cornstarch
• ½ tsp salt
• 1 pinch of nutmeg
• Oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

handmade pasta without eggs

Bring the potatoes to a boil in plenty of water, cover, and cook over medium-high heat for 30-35 minutes until soft. Drain and peel the potatoes, then mash them finely in a bowl using a potato masher or press them through a potato ricer. Loosely mix the flour, soy flour/starch, salt, and nutmeg. Add the mixture to the potato mixture and knead into a smooth dough. If the dough seems a little too soft, cover and chill for 10 minutes. Divide the dough into quarters and roll out on a well-floured work surface into sausages about 4 cm in diameter. Use a knife to diagonally cut out pieces of dough about the length of your thumb and use the palms of your hands to evenly shape them into dumplings. Simmer the dumplings in batches in boiling water for about 5 minutes until they rise to the top. Remove the pasta from the pot with a slotted spoon and refresh briefly in cold water. Spread the dumplings on baking sheets and let cool. Then fry the dumplings in a pan with a little oil.