Potato dumplings are a classic comfort food that’s enjoyed by many around the world. However, for those who are sensitive to gluten or dairy products, finding a recipe that doesn’t contain these ingredients can be a challenge. Luckily, with the right ingredients and techniques, it’s possible to make delicious and fluffy potato dumplings without gluten or dairy.

To start, you’ll need to boil some potatoes. I recommend using starchy potatoes like Russet or Yukon Golds, as they’ll give the dumplings a nice texture. Mash the potatoes until they’re smooth and set them aside.

Next, you’ll need to make the dumpling dough. In place of regular wheat flour, we’ll be using a potato starch. Add the potato starch and vegan mayo along with grated onion and spices to the mashed potatoes and mix until everything is well combined. 

Once the dough is mixed, it’s time to form the dumplings. Using a scooper, take a small amount of dough, about the size of a golf ball. Roll the dough in your hands to form a smooth ball, being careful not to overwork the dough. Repeat until you’ve used all the dough. 

Now it’s time to cook the dumplings. Bring a pot of salted water to a boil and carefully drop the dumplings in one by one. Cook the dumplings for 10 minutes or until they float to the surface. Use a sieve to remove the dumplings one by one and remove any excess water. Transfer them to a serving dish. 

Serve the potato dumplings with your favorite sauce or toppings. I recommend using a vegan butter substitute, bacon, olive oil, etc. and add some fresh herbs like parsley, mint, or chives to add flavor and color. 

These dumplings are a comforting and satisfying dish that’s perfect for chilly nights or when you need a hearty meal.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!