Peel and boil the potatoes. Once boiled mash and leave to cool.
Mash the pressed tofu up with a fork, season with tamari and lemon juice.
In a mixing bowl, combine potatoes, tofu and sauteed onions. Season with salt and pepper. Set aside.
With a wooden spoon roughly combine flour and salt with 1 cup of hot water and 1½ tablespoon of oil in a large mixing bowl, combine the dough with your hands until you reach a stiff consistency (you may need to add more water). Knead it for a few minutes with your hands and then set aside for 30 minutes under a tea towel.
Roll out the dough with a rolling pin on a lightly floured surface (about 1-2 mm thin). With a glass, cut out circles in the dough. Add a heaped teaspoon of the potato mixture to the dough circles, fold the circle in half and press the edges together with your fingers to seal the dumplings.
Add dumplings to a boiling pan of water 10 at a time, cook dumplings for 3-4 minutes, remove from water and repeat until all dumplings are cooked.
Heat a little olive oil in a frying pan and place the cooled-down dumplings in the pan. Turn them after they’ve browned on one side.
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