Gluten-Free Potato and Carrot Dumplings

Instructions

1. Peel and chop the potatoes and carrots into evenly sized pieces.
2. Place the potato and carrot pieces in a pot of cold, salted water. Bring to a boil and cook until tender, about 15-20 minutes.
3. Drain the vegetables and return them to the pot. Mash them thoroughly while still hot.
4. Add the vegan sour cream, sunflower oil, gluten-free flour, and salt to the mashed vegetables. Mix well to form a cohesive dough.
5. On a surface lightly dusted with gluten-free flour, roll the dough into long strands about 2cm in diameter.
6. Cut the strands into 2.5-3cm pieces and shape each piece into a finger-shaped dumpling.
7. Bring a large pot of salted water to a boil. Add the dumplings and cook for 7-10 minutes, or until they float to the surface.
8. While the dumplings are cooking, melt the vegan butter in a large pan over medium heat. Add the gluten-free breadcrumbs and fry until golden brown, stirring constantly.
9. Drain the cooked dumplings well, then add them to the pan with the fried breadcrumbs. Toss gently to coat.
10. Serve hot as a savory side dish, or sprinkle with sugar for a sweet variation.
11. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to re-crisp the breadcrumb coating.