Kopytka (Potato Dumplings) with Mushroom Sauce

Ingredients

• 2 pounds Potatoes
• 1 cup All-Purpose Flour
• 1 tablespoon Egg Replacer
• 0.5 teaspoon Salt
• 1 pound Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 cup Vegetable Broth
• 1/2 cup Coconut Cream
• 2 tablespoons Olive Oil
• 2 tablespoons Fresh Parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Place the 2 pounds of Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the warm pot for 1-2 minutes to allow any excess moisture to evaporate. Mash the potatoes until very smooth, then let them cool for about 10 minutes.
2. 2To the slightly cooled mashed potatoes, add the 1 cup of All-Purpose Flour, 1 tablespoon of Egg Replacer, and 0.5 teaspoon of Salt. Mix with your hands or a sturdy spoon until a cohesive dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes until smooth.
3. 3Divide the dough into 2 or 3 portions. Roll each portion into a log about 1 inch thick. Use a knife to cut the logs into 1-inch pieces. Gently flatten each piece with your palm or a fork and make a small indentation in the center with your finger.
4. 4Bring a large pot of generously salted water to a rolling boil over high heat. Carefully add the prepared kopytka to the boiling water. Cook for 3-5 minutes, or until the dumplings float to the surface and appear slightly puffed.
5. 5While the kopytka are cooking, prepare the mushroom sauce. Finely chop the 1 pound of Mushrooms and the 1 medium Onion. Mince the 2 cloves of Garlic.
6. 6Heat the 2 tablespoons of Olive Oil in a large skillet over medium-high heat (400°F / 200°C). Add the chopped onion and cook for 4-6 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
7. 7Add the chopped mushrooms to the skillet with the onions and garlic. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are tender and browned. Pour in the 1 cup of Vegetable Broth and the 1/2 cup of Coconut Cream. Bring the sauce to a simmer and cook for 5-7 minutes, stirring, until it has thickened slightly.
8. 8Season the mushroom sauce with the remaining 0.5 teaspoon of Salt and the 0.25 teaspoon of Black Pepper to your taste. Stir in the 2 tablespoons of Fresh Parsley. Drain the cooked kopytka well and serve immediately with the mushroom sauce.

Substitutions

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