POTATO DUMPLINGS WITH STRAWBERRIES

2022-06-14 17:14:15

Potato dumplings with strawberries are the perfect dinner on a hot summer day. Although they are quite laborious to prepare, I think that once a year it's worth spending more time in the kitchen ;) For the dough, I used culinary potatoes for dumplings and noodles - the Marabel variety.

You can serve the strawberry potato dumplings with vegan sour (e.g. coconut) cream, sugar (or other sweetener) and mint leaves or lemon balm leaves (as I did), with melted butter and sugar, or with a sprinkle of breadcrumbs and sugar, fried in butter. To make the dish light, serve it with yoghurt.

ingredients

for 40 dumplings (depending on the size, the number may differ slightly)

1 potato dumpling = 95 kcal

2 kg potatoes
1 tbsp vegan butter or other plant-based fat
250 g potato flour
350 g wheat flour type 500
1 level tsp salt
40 strawberries of more or less similar size (about 600 g)
1-2 tbsp rapeseed oil and ½ tsp salt to add to the water in which the potato dumplings will be boiled
for serving - sour cream sauce (vegan sour cream, e.g. coconut cream, powdered sugar - amount at your discretion + a little water, if necessary, to obtain desired consistency)

recipe

Peel the potatoes, wash them and cook until soft, then evaporate. While they'e still warm, press them into large bowl using potato ricer. Then add the vegan butter (or other plant-based fat) and mix precisely. Set the potatoes aside to cool down. Then add the both flours and salt and knead the dough until smooth. If the dough is too sticky, add a little more flour.

Wash the strawberries, remove the stems. Lightly sprinkle the silicone mat with flour. Take the dough out of the bowl and place it on the mat. Tear off a piece of the dough and form a ball the size of a large walnut. Then flatten it, place a strawberry in the center and carefully stick the edges together. Do the same with the remaining ingredients.

Boil water in a large pot, add salt and a little oil. Gently put the potato dumplings in portions, e.g. 8-10 dumplings. When they float to the surface, cook them for about 10 minutes over medium heat. Then take them out with a slotted spoon. Serve the potato dumplings with sour cream sauce and fresh mint leaves.