Makes 8 to 10 dumplings
4 large potatoes, peeled and cooked one day in advance
2 1/2 tsp. potato starch
7 cups water, salted
5 3/4 oz. marzipan
3 1/2 oz.
7 1/2 oz. bread crumbs
• Finely grate the potatoes and mix with the
flour, salt, and potato starch. Add water or soy milk until the
mixture has the consistency of dough.
• Bring a large pan of
salted water to a boil.
• Shape the marzipan into walnut-sized
balls. Mold the potato dough around the marzipan balls to form
dumplings about the size of apricots. Place the dumplings in the
• Meanwhile, melt the margarine in a saucepan, add
the bread crumbs, and cook until golden brown.
• Take the
dumplings out of the water with a spoon when they start to float on
the surface and turn in the water.
• Roll in the bread crumbs and
serve with a fruit purée, such as strawberry.
Your question and comments are welcome