Step 1

Preheat your oven to 210 degrees Celsius (410 degrees Fahrenheit). Poke little holes in your Potatoes so they do not explode in the oven. Place them on a baking tray and pop into the oven for 55-60 mins.

Step 2

Once the Potatoes are soft, remove them from the oven. Cut them in half to release the steam.

Step 3

After the Potatoes are cool enough to handle, mash them with a fork until smooth.

Step 4

Slowly add your ¼ cup of Flour to the mashed Potatoes, stirring until incorporated. Then flour your surface and begin gently kneading a few times with the palm of your hand. The dough should feel light and airy, but still hold together. If it will not stay together, add more flour.

Step 5

Separate your dough into three chunks. Roll each chunk into a long rope about ½ inch thick. Cut 1 inch dumplings from the rope. Make sure they are floured!

Step 6

Bring a pot of water to a boil. Throw in just a few dumplings for a test round. Once they float to the top of the water, boil an additional 10-15 seconds before fishing them out. Wait a moment for them to cool, then try one to examine the texture. If it is too gooey and falling apart, add more Flour to your dough before continuing.

Step 7

Boil the additional dumplings.

Step 8

Once I’m done boiling these, I like to sauté them in some Vegan Butter, Garlic, and Black Pepper until slightly golden. Feel free to add whatever sauce you like!