Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
For those who have made this recipe, how many servings would this be? 15 dumplings seems like a lot, and I’m guessing these may not freeze well
Is there a GF option?
Your recipes are good, but it would help to have nutritional information for those of us either cutting calories, or forced to limit certain things.
One final tip: the balls when shaped this large (baseball sized) are finished when they float in the water. You put them into the boiling water but you turn the heat down to medium temp. They cook about 20mins.
I am happy to read that you have included a German recipe. I live in Germany and make potato balls regularly. Originally it was a main side dish in the south of Germany added to a roast. I also make a vegan version with mushrooms. Another side dish served with these potato balls is cooked and shredded red cabbage. There are others, as well. The balls are usually about the size of a baseball and two cut and roasted toast pieces are put in the center when shaping the balls. There are variations with raw shredded potatoes and with half-and-half. So half the dough is cooked potatoes and half is raw potatoes. Those are my favorite. Have fun cooking everyone 🙂
Yes, you can use gluten-free flour. I’ve tried rice flour, cornstarch and tapioca flour. None of them worked near as well as just using potato flour. You don’t need two different flours. Note that the gluten holds the dumplings together. Just be careful not to boil the potatoes. Keep the steaming water below the potatoes and don’t over cook them or they will fall apart. Ricing the potatoes and then adding the potato flour works best in my opinion.
Also note that potatoes and flour are high in simple carbohydrates—basically starch, which is converted to sugar in our bodies. Sugar causes an inflammatory response. So, I go easy eating these kinds of recipes—just special occasions.
Red cabbage, sauerkraut, green beans, and broccoli all make great side dishes for potato dumplings. They also add good fiber to slow the sugar in the dumplings.
Can I use gluten free flour?