Today I’m going to share with you a recipe for vegan potato dumplings. There are 2 versions: sweet potatoes and purple potato dumplings. They are gluten-free and very tasty.
In my recipe I use chestnut flour which gives this vegan potato dumplings their unique taste. But of course if you’re not a fan of chestnut flour’s you are free to use any of your favorite kind of flour.
To make vegan potato dumplings I use orange sweet potatoes or purple potatoes and there are two reasons for that. First of all they are extremely healthy and secondly they look so cool! If purple potatoes are new to you, keep your eyes open – probably they will appear in your local store real soon! Sweet potatoes contain a lot of vitamins and dietary minerals. All orange fruit and veggies are rich in beta-carotene which has not only a positive effect on our skin but also prevents aging processes. Purple potatoes, just like blueberries and blackberries, are a good source of anthocyanins and others antioxydants. They have beneficial effect on our health.
What do I need to make potato dumplings?
For 2 hungry people:
- 300 g of boiled sweet or purple potatoes
- 100 g of potato flour
- 30 g of chestnut flour
- 10 g of oil of olive
- garlic powder
How to make vegan potato dumplings?
- boil sweet or purple potatoes in slightly salted water
- let them cool off a little
- add flour, oil of olive and spices
- knead the dough with your hands until the ingredients combine
- if the dough is sticky, add more potato flour
- form a thin roll from the dough
- cut the roll into small diamonds
How to boil potato dumplings?
- boil water in a pot
- add salt
- add a hint of oil
- put dumplings in water
- once they rise, boil them for 1 minute
Dumplings with chestnut flour taste great both boiled and fried. They will taste even better with your favorite vegetables. I often eat my vegan potato dumplings sprinkled with good olive oil and chili flakes. And the next day I often fry them with a clove of garlic and some onion.
And I always remember to fry my food for a shorter period of time to limit the formation of harmful acrylamide.