Samanthas Recipe Book

I adapted my recipe (below) from GlutenFreeVegan in my attempt to get the eggs out. It worked like magic!

I used Greek yogurt because it’s what I had in the house, I’m sure anything sour cream/yogurt vegan or not would work. If I made them again I’d make sure I had vegan sour cream so I can share with my mom.

So easy to do. Delicious. Chewy and soft… J and I made this recipe on a stay at home date night. So much fun it’s amazing to spend time with my hubby in the kitchen.

Try topping with Epicure Bacon Bits. They are delicious crunchy vegetarian (vegan?) bacon bits. Though I prefer my bacon to come from my pigs…

Instructions:

My adapted version uses the same instructions for stuffing and cooking as  GlutenFreeVegan.

Ingredients: Dry

1 cup chick pea flour
1 cup sorghum or brown rive flour
1/2 cup tapioca starch
1/2 cup corn starch
2 tsp xantham gum
1/4 tsp salt

Ingredients: Wet

2 cups Greek Yogurt

Steps:

Sift all the dry ingredients together and stir with a fork till its one colour.

Then stir in 2 cups of greek yogurt (I used fat free)

Once the dough starts to make a ball flour your work surface (cold and smooth is best) with some extra rice flour.

Put the ball on the counter and kneed it till it comes together. Flour your hands and surface if t gets sticky.

Once its a ball I found pushing down with both palms in the middle stretching it away from you gently without breaking it so it looks like a lop sided 8.

Pick it up and fold the 8 onto itself and rolling it back into a ball in your hands and repeating works best to get it springy.

Do this for 5 minutes ish. A dough hook in a kitchen-aide might work but not as nice. Its worth the work.

Using a heavy rolling pin (if yours is lighter use gentle pressure) let the weight if your fingers and the pin smooth out the dough into a sheet 1/8 inch thick.

Use a cup or cookie cutter to cut out circles.

Flour the circles so they don’t stick together and place in single layers on a cookie sheet.

Cover with a slightly damp tea towel until you are ready to stuff so they don’t dry out.

Take out one circle at a time and gently roll it to oval.

Place a tsp of mashed potato filling in the center.

Use a finger to wipe water over 1/2 the edge to make the seam stick.

Fold the dough around the filling and press the seam together gently.

Set on a cookie sheet and freeze for later.

Or boil till they float and then 3 minutes more.

If you like them fried or baked boil first then…

Fry till golden.

Brush with oil and bake at 350 on a sheet of parchment.

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For the filling

4 medium white or yukon gold potatoes, pealed*.

1 cup shredded 2-5 year old cheddar. (or blend several old cheeses like asiago and Parmesan)

2 green onions sliced thinly

1/2 cup ish milk (cow, almond, soy all work)

2 tbsp butter OR earth balance OR olive oil OR margarine

1 tsp fine minced garlic (optional)

Boil potatoes till fork tender drain and mash.

Mash in butter.

Continue mashing and slowly add milk till fluffy. Error on the dry side.

Stir in green onions and garlic.

*Note: If you leave skins on the potatoes they poke through the dough and cause trouble. If you want to keep the sinks in for fiber/iron etc then they should go through a blender/food processor.