Dairy-Free & Egg-Free Hungarian Potato Dumplings (Krumplis Tészta)

Ingredients

• 700 g Russet Potatoes
• 250 g All-Purpose Flour
• 1/4 cup Plant-Based Milk (unsweetened)
• 4 tbsp Dairy-Free Butter
• 1 medium Onion
• 2 tbsp Sunflower Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 700 g Russet Potatoes into a large heavy-bottomed pot and cover them with cold water. Bring the water to a boil over high heat (approximately 100°C / 100°C) and cook for 20-30 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the potatoes, then peel and mash them thoroughly until smooth.
2. 2In a large mixing bowl, combine the mashed 700 g Russet Potatoes with 250 g All-Purpose Flour, 1/4 cup Plant-Based Milk (unsweetened), 1 tsp Salt, and 1/2 tsp Black Pepper. Mix well with your hands or a sturdy spoon until a cohesive dough forms.
3. 3Divide the dough into 4 equal portions. On a clean, un-floured surface, roll each portion into a rope approximately 1.27 cm (1.25 cm) in diameter, then use a knife to cut each rope into 2.54 cm (2.5 cm) long pieces to form the dumplings.
4. 4Fill a large pot with water and bring it to a rolling boil over high heat (approximately 100°C / 100°C). Carefully drop the dumplings into the boiling water, making sure not to overcrowd the pot, and cook for 3-5 minutes, or until they float to the surface and appear slightly puffed. Use a slotted spoon to transfer the cooked dumplings to a plate.
5. 5While the dumplings are cooking, finely dice the 1 medium Onion into 0.635 cm (0.6 cm) pieces. Heat the 2 tbsp Sunflower Oil in a 25.4 cm (25 cm) skillet over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until it is soft and golden brown.
6. 6Add the 4 tbsp Dairy-Free Butter to the skillet with the sautéed onions and stir until the butter is completely melted and combined. Add the cooked dumplings to the skillet and gently toss them with the onion and butter mixture for 1-2 minutes, ensuring they are evenly coated and heated through.
7. 7Serve the Dairy-Free & Egg-Free Hungarian Potato Dumplings immediately while hot.

Substitutions

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