Rolled Potato Dumplings

Instructions

1. Start by peeling and cutting the potatoes into even-sized pieces.
2. Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Mash them thoroughly while they're still hot.
4. Add the flour, sunflower oil, and salt to the mashed potatoes. Mix well to form a dough.
5. On a lightly floured surface, roll the dough into long strands, about 2cm in diameter.
6. Cut the strands into 2.5-3cm pieces.
7. Shape each piece into a finger-shaped dumpling by rolling it gently between your palms. Try to make them similar in size for even cooking.
8. Bring a large pot of salted water to a boil.
9. Carefully add the dumplings to the boiling water and cook for 7-10 minutes, or until they float to the surface.
10. While the dumplings are cooking, melt the vegan butter in a large pan over medium heat.
11. Add the breadcrumbs to the melted butter and fry until golden brown, stirring constantly to prevent burning.
12. Once the dumplings are cooked, drain them well.
13. Add the drained dumplings to the pan with the fried breadcrumbs and gently toss to coat.
14. Serve hot. For a sweet version, sprinkle with sugar or serve with jam. For a savory version, serve alongside a fresh salad.