Gluten-Free Rolled Potato Dumplings

Instructions

1. Let's start with the potatoes. Peel them and cut them into even-sized pieces. This will help them cook evenly.
2. Pop those potato pieces into a pot of cold, salted water and bring it to a boil. Let them cook until they're tender enough to easily pierce with a fork – this should take about 15-20 minutes.
3. Once they're done, drain the potatoes and return them to the pot. Now, while they're still hot, mash them thoroughly. The heat helps to drive off excess moisture, which is great for our dough.
4. To your mashed potato, add the gluten-free all-purpose flour, sunflower oil, and salt. Mix everything well until you've got a nice, cohesive dough.
5. Lightly flour a clean surface with some of your gluten-free flour. Roll the dough into long strands, aiming for about 2cm in diameter. Think of them as potato snakes!
6. Now, cut these strands into pieces about 2.5-3cm long. You're aiming for bite-sized here.
7. Here comes the fun part: shape each piece into a finger-shaped dumpling by gently rolling it between your palms. Try to make them all roughly the same size so they'll cook evenly.
8. Bring a large pot of salted water to a boil. Once it's bubbling away, carefully add your dumplings.
9. Let the dumplings cook for about 7-10 minutes. You'll know they're done when they float to the surface. It's like they're waving hello!
10. While your dumplings are having their hot bath, let's prepare their crispy coat. Melt the vegan butter in a large pan over medium heat.
11. Add the gluten-free breadcrumbs to the melted butter and fry until they're golden brown. Keep stirring – we want them crispy, not burnt!
12. Once your dumplings are cooked, drain them well. We don't want any excess water diluting our buttery breadcrumbs.
13. Gently add the drained dumplings to the pan with the fried breadcrumbs. Toss them around to get an even coating of crispy goodness.
14. Now for the best part – serving! You've got options here. For a sweet treat, sprinkle them with a bit of sugar or serve with your favorite jam. If you're in a savory mood, they're great alongside a fresh, crisp salad.
15. These are best enjoyed hot and fresh, but if you have leftovers, store them in an airtight container in the fridge. They'll keep for a couple of days and can be reheated in a pan to crisp up the breadcrumbs again.