pumpkin potato dumplings with smoky portbobello |
Cuisine: german
Author: Annelina Waller
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
- For the dumplings:
- 600 g floury potatoes, cooked
- 200 g Hokkaido pumpkin, cooked
- 100 g potato flour
- 1 teaspoon aniseed, ground
- salt and pepper
- For the mushrooms:
- 4 portobellos
- 1 tbsp coconut oil
- smoked salt
- For the dumplings:
- Peel the potatoes and press them through a potato press or crush them with a potato masher. Repeat with the Hokkaido (with skin). Mix all ingredients in a bowl to a firm dough. Season with salt and pepper. Form 20 small dumplings of equal size.
- In a large saucepan, bring plenty of water with a pinch of salt to a boil. Once boiling, reduce the heat. Let the dumplings simmer. The water should not boil. When the dumplings rise, lift them out of the water with a skimmer, drain well and serve.
- For the mushrooms:
- Heat coconut fat in a pan.
- Cut Portobellos into 2 cm thick strips and put into the hot pan.
- Fry briefly and add smoked salt. Fry for another 10-12 minutes until the mushrooms are brown.
Recipe by Annelina Waller at https://annelinawaller.com/spicy-bean-goulash-with-dumplings-and-smoked-portobello-vegan-christmas-menu/
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