Potato and tofu dumplings

Hi everyone!

How are you? I hope you are well! Today I want to share with you a really tasty idea for lunch or dinner. Dumplings! When I was smaller, I've loved my Grandma's dumplings made with potatoes, white cottage cheese and thin wheat dough. I remember their splendid taste but now I'm not able to eat them because of my gut disease. I've developed a recipe for delicious dumplings that don't contain  dairy, eggs and gluten, and, by the way, are allowed in an easily digestible diet. I hope you will like it! ♡

What you need for the dough:

♡one cup of Schar gluten free's Mix B

♡half a cup of boiled water

♡a pinch of salt

♡1 tbsp of olive oil/plain oil

What you need for a filling:

♡3 boiled peeled potatoes

♡half a cube of natural tofu

♡a little bit of salt (to taste)

♡a little bit of pepper (to taste)

♡a little bit of powdered nutmeg (to taste)

♡1 tbsp of lactose-free butter/margarine

♡2 tbsp of freshly squeezed lemon juice

What you need to do:

1. Prepare the filling: mash the potatoes with butter, salt, pepper and nutmeg. In another bowl shred tofu and mix it with lemon juice (let it sit for a while). Mix all of the ingredients, try and add more spices or lemon juice. The mixture should be a little bit sour, tofu should imitate white cottage cheese.♡

2. Prepare the dough: pour the flour on the board, add salt, olive oil and boiled water. Knead until you get a flexible and soft dough. Be careful not to burn your hands! The dough is very warm.♡

3. Roll out the dough quite thinly and cut out circles with a glass. Apply about 1 tbsp of the filling and glue the dumpling. If the edges of the circles become dry, brush them with a little bit of water - it will work like a glue.♡

4. Boil a lot of water with 1/2 teaspoon of salt in a big pot. Put the dumplings into the water and cook until they float to the surface.♡

5. Serve with vegan cream or butter. Enjoy! ♡