Dairy-Free Hungarian Potato Dumplings (Nokedli)

Instructions

1. 1Place the about 450 g of potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes well and mash them thoroughly in a large bowl until smooth.
2. 2Add the 1.5 cups of all-purpose flour, 1 egg, 0.5 cup of water, and 0.5 tsp of salt to the mashed potatoes. Mix everything together with a spoon or your hands until you have a smooth, thick batter. It should be the consistency of thick pancake batter.
3. 3Fill a large pot with water and add 1 tsp of salt. Bring the water to a rolling boil over high heat. The water should be bubbling vigorously.
4. 4Using a dumpling maker or a tablespoon, carefully drop small portions of the batter into the boiling water. Work in batches if necessary to avoid overcrowding the pot. The batter will sink initially.
5. 5Cook the dumplings for 3-5 minutes. They are ready when they float to the surface of the boiling water and appear slightly puffed.
6. 6Use a slotted spoon to carefully remove the cooked dumplings from the pot. Drain them well to remove excess water.
7. 7In a large skillet, melt the 2 tbsp of dairy-free butter over medium heat (176.7°C / 175°C). Add the drained dumplings to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are lightly golden brown and slightly crispy on the outside.
8. 8Serve the dumplings warm immediately.

Substitutions

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