For the Dough
500 g potatoes
120 g chickpea flour
60 g tapioca flour
1 tsp salt
For the Filling
70 g WoW! Plant-Based Shredded Mozzarella Alternative
50 ml water
30 ml olive oil
1 tsp salt
POTATO POCKETS
Ingredients
Instructions
1. Boil the potatoes until fork-tender. Drain, peel while still warm, and pass them through a potato ricer into a large bowl.
2. Add the chickpea flour, tapioca flour, and salt. Mix until combined, then knead with your hands
until a smooth dough forms. If the dough feels too sticky, dust in a little extra tapioca flour as needed.
3. Divide the dough into 10 equal portions. Roll each portion into a ball, then gently flatten it into a round disc.
4. In a small bowl, combine the WoW! Plant-Based Shredded Mozzarella Alternative, water, olive oil, and salt. Mix well.
5. Place about 1 tablespoon of the filling in the center of each dough disc. Fold the edges over the filling, pinch to seal, and gently roll into a smooth ball.
6. Lightly brush each dumpling with olive oil and arrange them on a lined baking tray.
7. Bake in a preheated oven at 200°C for 30 minutes, or until the dumplings are golden brown on all sides.
8. Serve warm with spicy tomato sauce or rice, salad and dressing of your choice for a complete year.
