pumpkin potato dumplings with smoky portbobello
Cuisine: german
Author: Annelina Waller
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Ingredients
  • 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
Instructions
  1. For the dumplings:
  2. 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.
  3. 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.
  4. For the mushrooms:
  5. Heat coconut fat in a pan.
  6. Cut Portobellos into 2 cm thick strips and put into the hot pan.
  7. 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/