Ingredients

The following ingredients have 70 Servings
  • 600 g / 1.2 lb potatoes (cooked the day before)
  • 1 cup vegan ricotta (made the day before)
  • 2-3 tbsp lemon juice
  • 1¼ tsp salt
  • 3 medium white onions, diced finely
  • ½ tsp freshly ground pepper
  • freshly grated nutmeg (optional), to taste
  • 500 g / 4 cups flour
  • 240 ml / 1 cup hot water
  • 60 ml / ¼ cup reduced aquafaba
  • 1½ level tsp sea salt
  • 30 ml / 2 tbsp olive oil
  • 1½ cup (loosely packed) raw coconut flakes
  • 2 tsp olive oil
  • 1 tbsp maple syrup
  • ½ tsp liquid smoke (I use hickory flavour)
  • 3 tbsp soy sauce

Instruction

  • Heat up the olive oil in a medium pan. Gently fry diced onions until translucent and lightly caramelised. Some of them will go into the filling and the rest will be used as topping.
  • Put cooked potatoes through a potato ricer. It is best to cook them the day before as it will make the filling hold together better.
  • In a bowl, combine mashed potatoes, vegan ricotta and about a ½ cup of sauteed onions. Season with salt, pepper, lemon juice and nutmeg (if you like). Mix in very well and set aside.
  • In a mixing bowl, combine flour and salt. Add ¼ cup of the aquafaba and 2 tbsp of olive oil. Mix well and add about 1 cup of hot water. Once combined roughly with a wooden spoon, start bringing the dough together with your hands. If after a little bit of kneading the dough isn't holding together (initially it's supposed to be a bit dry to the touch but hold together), it may need a bit more hot water. It is very important to add the water in very small amounts as too much water will negatively affect the dough. Knead it for about 5-10 minutes with your hands (after kneading the dough should become very smooth and elastic, but not sticky) and then set aside for 30 minutes under a damp kitchen towel so that the dough doesn't dry up.
  • Once the dough has had a chance to rest, grab 1/6 of the dough and roll it out with a rolling pin on a lightly floured surface. You want it to be about 1-2 mm thin; the thinner the dough, the tastier the dumplings. With a cookie cutter or an upside down glass, cut out circles in the dough. Place a heaped teaspoon of the filling in the centre of each circle, fold the circle in half and press the edges of the semi-circle together with your fingers. Go over each dumpling twice to make sure everything is sealed completely. Put the finished dumplings on a lightly floured surface and cover them with a damp kitchen towel while making the rest so that they don't dry out. Continue in the same way until you've used up all of the dough or the filling.
  • Bring a medium pot of water to boil. Once the water is boiling, throw in 10 dumplings at a time and from the moment the water comes to the boil again cook for 5 minutes (depending on how thick your dough is). Once the time is up, fish them out with a slotted spoon and place on a clean plate. Put a new batch in until you have cooked them all.
  • OPTIONAL STEP: Heat up a little olive oil in a pan and place the cooled-down (they should be cold!) dumplings in the pan. Turn them after they've browned on one side. Make sure you don't overcrowd the pan.
  • Whilst you are frying your dumplings, warm up the rest of your sauteed onion, season it with salt and pepper and serve with your dumplings.
  • Heat up the oven to 100° C / 210° F and line a baking tray with a piece of baking paper.
  • In a bowl, mix olive oil, maple syrup, liquid smoke and soy sauce together.
  • Coat coconut flakes in the marinade and marinate for 10-20 mins.
  • Spread marinated coconut flakes on the prepared baking tray making sure individual pieces do not overlap or touch (as much as possible). I did them in two separate batches as the more room they have, the more crispy they will be.
  • Bake for about 15-20 minutes. 'Bacon' flakes will get more crispy as they cool. Store in an air-tight container.