you make the dough out of potatoes. I used 1.5kg of raw potatoes, finely grated them in a mixer, then pressed out all the water (there was a shitload of it). I added about 0.7kg of cooked (and mashed) potatoes, then a lot of potato starch, making it into a potato dough. The. just added filling, in this case chantarelles cooked with onions and spices.
If you save the water from the raw potatoes and let it set, you can use some starch that gathers in the bottom of the bowl, in which case you need less of powdered starch
you make the dough out of potatoes. I used 1.5kg of raw potatoes, finely grated them in a mixer, then pressed out all the water (there was a shitload of it). I added about 0.7kg of cooked (and mashed) potatoes, then a lot of potato starch, making it into a potato dough. The. just added filling, in this case chantarelles cooked with onions and spices.
If you save the water from the raw potatoes and let it set, you can use some starch that gathers in the bottom of the bowl, in which case you need less of powdered starch
Damn, okay. That makes more sense. It looks and sounds delicious. Without any flour/gluten is the dough really fragile?
I might have to give this a try. Thanks for posting.
It is gluten-free but binds thanks to all the potato starch