Kopytka (Potato Dumplings) with Vegan Mushroom Gravy

Ingredients

• about 910 g Potatoes, boiled and mashed
• 1 cup All-purpose flour
• 1/4 cup Potato starch
• 1/2 teaspoon Salt
• 2 tablespoons Olive oil
• about 450 g Mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1.5 cups Vegetable broth
• 1 tablespoon Soy sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Fresh parsley, chopped

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

Instructions

1. 1Prepare the dumplings: In a large bowl, combine mashed potatoes, flour, potato starch, and salt. Mix until a dough forms.
2. 2On a lightly floured surface, roll the dough into a log. Cut into 2.54 cm pieces. Flatten each piece slightly and make an indentation with your finger.
3. 3Bring a large pot of salted water to a boil. Add the kopytka and cook until they float to the surface, about 3-5 minutes.
4. 4Prepare the gravy: Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add mushrooms and garlic and cook until tender.
5. 5Pour in vegetable broth and soy sauce. Bring to a simmer.
6. 6In a small bowl, whisk together cornstarch and water. Add to the skillet and cook until the gravy thickens.
7. 7Serve the kopytka with the mushroom gravy. Garnish with fresh parsley.

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