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Vegan Potato Dumplings

RECIPE – Vegan Potato Dumplings
The Vegetarian Librarian

4 cups of leftover mashed potatoes (holiday leftovers work really well)
4 egg replacer equivalent (Ener-G or flaxmeal)
4 cups of AP flour
2 tsp. baking soda
2 tsp. salt
Pepper to taste
extra flour for rolling

4 large onions
8 oz. of soy butter

Mix egg replacer into leftover mashed potatoes. Sift flour, salt, pepper, and baking soda and add to the mix. You may use a food processor or your hands to mix. Dough will be sticky!

On a floured work surface, take a handful of dough and form into a snake with your hands. Cut snake into one inch pieces. Dust with flour and then shake off excess flour in between your hands as if you are rolling dice. Set pieces aside and repeat until all dough is used.

Meanwhile, boil a large pot of water. Once water is at a rolling boil, add dumplings in batches taking care not to overwhelm the pot. Boil dumplings for 3 minutes. Remove from water, drain and place to the side until all dumplings are boiled.

Chop 4 onions. Add 1/4 of the onion to a large frying pan. Cook in 1/4 of the soy butter until just beginning to brown on medium heat. Add 1/4 of the dumplings, so that the dumplings are lying flat on the bottom (not stacked). Let set to brown on each side. When finished, the dumplings will begin to have a browned crust and the onions will be nicely carmelized. This process takes about 15 minutes. Repeat until all dumplings, soy butter and onions have been used up.

In honor of Casimir Pulaski, a Revolutionary War hero and hero to Chicago School children in the month of March.

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