246. "Wegańskie i bezglutenowe pampuchy" - bezglutenowa kuchnia wegańska Atelier Smaku

We've got vegan and gluten-free steamed dumplings for you today. You can serve them with the mushroom sauce from the previous episode or with other sauces and dishes. You can also serve them with sweet additions. Remember that thanks to the subtitles prepared by Translalab you can also recommend our recipes to your English-speaking friends. Join us in the kitchen! Recipe: Time: about 1 hour Amount: about 4 portions Ingredients: 250 g steamed potatoes 200 ml water 100 g buckwheat flour 100 g corn flour 100 g potato flour 2 tablespoon ground blond psyllium husk 2 tablespoons oil 1 teaspoon dried yeast 1 teaspoon salt 1 pinch salt oil for greasing the tray Instructions: Blend the steamed potatoes until they are perfectly smooth and add water in little bits. Near the end of the blending, add yeast and a pinch of sugar. Blend everything thoroughly again, adding the rest of the water. Put the dry ingredients together in another bowl and mix them thoroughly. Add the blended potatoes and knead the dough. Add two tablespoons of oil near the end. If the dough is too thin, you can add a tablespoon of corn and potato flours. If it's too thick, add a little water and knead it again. Grease the tray on which you'll put the dumplings to rise. Then tear off pieces of the dough with hands greased with oil and form balls. Put them on the tray. Cover the raw dumplings with a tea towel and put them aside for about 20 minutes so that they rise. Put the larger balls into a steaming dish gently. Remember to grease it with oil earlier so that the dough doesn't stick to its surface. Leave some room between the balls as they will become a little larger. Steam them for 15-20 minutes and serve them while they're still hot, for instance with mushroom sauce, letcho, baked beans or a sweet fruit mouse. Enjoy it! It's good for you! When you have no time to cook, visit our shop for other dishes: https://ateliersmaku.pl/sklep/