Steamed German Dumplings with Potatoes & Onions

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Steamed German Dumplings with Potatoes & Onions

 

 

 

½ recipe Roll Dough

 

6 Tbsp. oil, divided

 

1 med. onion, ¾ - inch dice

 

10 med. potatoes, ¾ - inch dice

 

¾ tsp. salt (for potato water)

 

Silk soymilk, original flavor

 

 

 

Cutting a small amount of dough from the bulk, roll between your hands to

form a ¾ - inch wide by 4 – inch long dumpling. Space dumplings about

 

¾ - inch apart on a counter top. Continue with remaining dough. Cover with

plastic wrap and then a towel. Allow to double in size. (You will use

about 11 dumplings for this recipe, to use the remaining dough you can

follow the Fried Dumpling instructions below).

 

 

 

In a 6-quart Dutch oven put 3 Tbsp. of the oil in the bottom. Place the

onions on top of the oil. Pour the cubed potatoes over the onions.

Sprinkle with salt. Fill with water just until you see it peaking through

the potatoes. Cover pan and bring to a boil. When potatoes are boiling and

dumplings have doubled in size, lay a layer of dumplings over the potatoes

leaving a little space between them. Cover and cook over medium – low for

30 minutes. Do not lift lid while cooking as the dumplings may fall.

 

 

 

When dumplings have finished steaming, remove them to a platter. Pour off

most of the potato water, reserving about a cup as part of the mashing

liquid. (If you prefer not to mash the potatoes, just drain and serve as

is). Mash with Silk soymilk and salt to taste.

 

 

 

 

 

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