Vegan Dumplings with Mushrooms and Potatoes

Ingredients

• Wheat Flour 10 oz
• Vegetable Oil 2 spoons
• Boiling water 10 fl oz
• Potato 10 oz
• Dried Chinese mushrooms 0 oz
• Onion 2 heads
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Sift the flour into a bowl, then add salt and oil.

Step 3

Slowly pour in the boiling water while stirring the dough with a spatula.

Step 4

Knead the dough until it is elastic and does not stick to your hands. If it still sticks, add a little more flour. Shape the dough into a ball, cover it with plastic wrap or a lid, and let it rest for 30 minutes to 1 hour.

Step 5

Prepare the filling. Soak the mushrooms in water and boil them for 30 minutes. Drain the broth, strain it through cheesecloth or a towel, and set it aside.

Step 6

Finely chop the mushrooms, reserving a few for garnish.

Step 7

Finely chop the onion and sauté it with the mushrooms in vegetable oil until golden brown.

Step 8

Peel the potatoes, boil them in salted water until tender, and mash them into a puree.

Step 9

Add the onions and mushrooms to the potatoes, then season with salt and pepper.

Step 10

On a floured surface, roll out the dough into a thin sheet.

Step 11

Use a glass to cut out circles, place a teaspoon of filling in the center of each, and seal the dumplings.

Step 12

Boil the dumplings in boiling salted water with half of the mushroom broth. Wait until they float to the surface, then cook for 5 minutes.

Step 13

Sauté the remaining mushrooms and finely chopped onion in vegetable oil.

Step 14

Arrange the dumplings on plates, top with the remaining mushrooms and onions, drizzle with mushroom broth, and serve.