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Vegan potato dumplings with raw and cooked potato
Vegan half-and-half potato dumplings made from raw and cooked potatoes with potato starch and nutmeg. A gluten-free side for St Martin's goose and for dinner on St Martin's Day.
Boil half the potatoes in their skins in salted water for 20 minutes until cooked, peel them while hot and push them through a ricer.
Peel the remaining potatoes, grate them finely into a bowl of cold water and squeeze them out firmly in a clean tea towel. Leave the water to stand for 5 minutes, pour it off and add the starch that has settled to the raw potatoes.
Quickly knead the raw and cooked potatoes with the potato starch, salt and nutmeg into a smooth dough.
With damp hands, shape 8 dumplings.
Bring a large pan of salted water to the boil, add the dumplings and let them poach over a low heat for 20 minutes without the water boiling.
Lift out the dumplings with a slotted spoon and scatter with chopped chives.
Good to know
Half-and-half potato dumplings – Thuringia has its own name for them – are made from raw and cooked potatoes. They belong with St Martin's goose, and with no egg or flour they're vegan and gluten-free. With a little practice, you'll shape them in 10 minutes.
