Ingredients for 3 servings:
For the dumplings:
- 800g potatoes
- 200 g potato flour
- 1 teaspoon Salt
- 150 ml water
- 350 g cooked chestnuts
- 1 onion
- 2 Tea spoons Honey
For the mushroom sauce:
- 1 onion
- 2 cloves of garlic
- 250 g mushrooms
- 400 ml cashew or almond milk (for a fat-free version Healing broth or Vegetable broth take)
- 2–3 small carrots
- 2 tsp thyme
- 3/4 tsp Paprika powder
- 1 tbsp Tomato paste
- 1 tbsp Tapioca starch
- Salt and pepper to taste
Preparation:
Wash, peel and steam the potatoes. While still warm, press them through a potato press or mash them with a masher. Then mix loosely with the potato flour and add salt if desired. Add the water to the dough and knead evenly.
Finely chop the onion and chestnuts and sauté them together in a pot with a little water. Now stir in the honey. Spread the dough into round discs about the size of your palm (see video) and put 1–2 teaspoons of filling in the middle. Then shape the dough into dumplings.
Fill a large pot with water and bring to the boil. Let the dumplings slide into the water and turn down the temperature so that the dumplings are in the simmering water. They are left to steep for about 15 minutes and are ready when they float to the top. The amount of dough makes 10 dumplings.
While the dumplings are soaking in the water, chop the mushrooms, chop the carrots into fine cubes and finely chop the onion and garlic.
Sauté the onion and garlic in a little water and after 2 to 3 minutes deglaze with the cashew milk. Put the prepared vegetables in the sauce base and add the tomato paste and spices. Let simmer for about 10 minutes. Mix the tapioca starch in a little water and stir it into the simmering sauce. Bring to the boil briefly and then remove from the heat.
Place the finished dumplings in portions on plates and serve the sauce next to them.
Bon appetit!
Source: bowlsbyplants
Photos: Maarja Urb
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