Kopytka (Potato Dumplings) with Dairy-Free Mushroom Sauce

Ingredients

• about 910 g Potatoes
• 1 cup Tapioca Starch
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• about 450 g Cremini Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Dairy-Free Cream
• 1 cup Coconut Cream

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

Instructions

1. 1Place the about 910 g of potatoes into a large pot (e.g., a 6-quart / 5700 ml pot). Cover the potatoes with cold water by at least 2.54 cm (2.5 cm). Bring the water to a rolling boil over high heat (approximately 100°C / 100°C). Reduce the heat to medium-high and boil for 20-25 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the hot water from the pot. Allow the potatoes to cool in the pot for 10 minutes. Peel the potatoes and mash them thoroughly with a potato masher until no lumps remain. Spread the mashed potatoes on a large plate or baking sheet and let them cool completely to room temperature for at least 30 minutes, which will help the dough form correctly.
2. 2In a large mixing bowl, combine the cooled mashed about 910 g of potatoes, 1 cup of tapioca starch, 1 large egg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix with your hands or a sturdy spoon until a cohesive dough forms. Mix just enough to combine the ingredients, being careful not to overmix, as this can make the dumplings tough.
3. 3Divide the dough into 4 equal portions. On a clean, dry countertop (or a surface lightly dusted with a small amount of the remaining 1 cup of tapioca starch, if desired, to prevent sticking), roll each portion into a long rope, approximately 2.54 cm (2.5 cm) thick. Using a knife, cut each rope into 2.54 cm (2.5 cm) pieces.
4. 4Fill a large pot (e.g., an 8-quart / 7600 ml pot) with water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C). Carefully add the kopytka (potato dumplings) to the boiling water in batches, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the kopytka float to the surface and appear slightly puffed.
5. 5While the kopytka are cooking, prepare the mushroom sauce. Heat 2 tablespoons of olive oil in a large skillet (e.g., a 30.48 cm / 30 cm skillet) over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the about 450 g of cremini mushrooms (sliced into 0.635 cm / 0.6 cm pieces), 1 medium onion (chopped into 1.27 cm / 1.25 cm pieces), and 2 cloves of garlic (minced). Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are browned and have released their moisture, and the onion is softened and translucent.
6. 6Reduce the heat to medium-low (approximately 93.33-104.4°C / 93-104°C). Stir in the 1 cup of dairy-free cream and 1 cup of coconut cream into the skillet. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly and is creamy.
7. 7Using a slotted spoon, carefully transfer the cooked kopytka from the boiling water directly into the skillet with the mushroom sauce. Toss gently to coat the kopytka evenly with the sauce. Serve immediately.

Substitutions

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