Instructions

1. Mix aquafaba with water. In a large bowl combine flour and salt. Pour the liquid slowly while stirring. Depending on the type of you flour you may need more or less water.
2. Transfer the dough on a working surface and start kneading. Knead for several minutes until your dough is soft and elastic. Cover it with a kitchen towel and set aside to rest and let the gluten to develop.
3. Meanwhile prepare the filling. Peel and chop potatoes and boil them until tender.
4. While potatoes are cooking heat oil in a pan. Sauté onions until they are soft and start browning. Add garlic and stir until fragrant. Then add mushrooms, sprinkle with salt and sauté for another 5 minutes or until most of the liquid evaporates.
5. Mash boiled potatoes adding cooking liquid as needed. Stir in mushrooms, ground nutmeg and season with salt and pepper. Mix well and taste. Add more seasoning if needed.
6. Now cut small part of the dough and roll it into thin log. Cut it into small equal pieces. Roll each piece into thin rounds. Keep the rest of the dough covered so it won’t dry out.
7. Put a heaped teaspoon of the filling in a middle and shape the dumpling.
8. Continue with the rest of the dough.
9. Cook dumplings in boiling water for 3-5 minutes.
10. Serve potato porcini dumplings with vegan sour cream.