This dumpling (called Sufnudli in Hungarian) is one of my favourite childhood dishes. I have always loved pasta dishes and this was one of the first I learned how to make.
After being diagnosed with diabetes, and then becoming vegan shortly after that, I didn't eat it for quite some time, until I finally created the white flour- and egg-free, whole-food plant-based version. Instead of white flour, I make it with oatmeal and instead of eggs, I use ground flaxseed. I've been making it regularly since then. I love it. :) Ingredients Dumpling:
620 g potatoes
160 g oat flour
1,5 tbsp ground flax seeds
Bread crumbs:
5-6 tbsp whole grain bread crumbs 1 tsp cinnamon
1-2 tbsp date powder
Method
1. Place the bread crumbs in a large pan and heat it until it becomes golden brown. Add the cimmanon and date powder, and stir it well.
2. For the dumplings, peel and chop the potatoes into cubes, then cook in lightly salted water until soft. Drain well, then mash with a potato press and let it cool.
3. Add the flax egg and oat flour, and knead a soft - but not sticky - dough from it. If it is too sticky, add a little more flour. Devide the dough to 4-5 smaller portions. 4. Roll the dough with your hands on a lightly floured surface, and cut into smaller pieces.
5. Fill a pot halfway with water, bring to a boil, then add the dumplings. Once they come up on top of the water, drain them.
6. Roll the cooked dumplings in the bread crumbs until well coated. 7. You can serve it with homemade jam.
