Garlic & Chive Potato Dumplings

GARLIC & CHIVE POTATO DUMPLINGS

2 good size russet potatoes (you should have approximately 3-4 cups when mashed)

1 3/4-2 1/4 cups white whole wheat or whole wheat pastry flour

3 Tbsp. soy milk or other non-dairy milk

2 Tbsp. minced chives

1 tsp. garlic powder

2 tsp. salt, divided

Olive oil for browning

1 cup pasta sauce (optional)

Cut potatoes into chunks and cover with water. Add 1/2 tsp salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, approximately 15 minutes. Drain and let cool until able to peel off the skin. Rice with a potato ricer or process in a food processor until smooth and there are no lumps.  Transfer to a large bowl and add 1 1/2 cups of flour, 1 tsp salt. milk, chives and garlic. Mix well and then add more flour as needed until you have a soft yet firm dough. The dough should hold together but not be sticky. Divide into 4 equal pieces and form into balls. Cover and let rest 3-5 minutes.  Fill a large pot with water and the remaining 1/2 tsp salt. Bring to a boil.  While the water is heating lightly flour a dry, flat surface. Channel your inner child or get your children to help you roll 1 ball of the dough into a 1/2 inch thick rope just like when you used to play with play dough. With a sharp knife cut the rope into 1/2 inch pieces. Drop the dumplings into the boiling water and simmer for 3 minutes.  Scoop out with a slotted spoon and lay on paper towels. Don’t worry if the dumpling are a little sticky. They will firm up as they cool. Continue with the remaining dough balls until all have been poached.  Heat a large nonstick skillet over high heat. Add 1-2 tbsp olive oil per batch (1/4 of the dumplings). Add the dumplings, reduce heat to medium and let brown 7-8 minutes before flipping over and browning the other side for another 7-8 minutes. Add additional salt and/or chives to taste. Serve with pasta sauce for dipping if desired.  Makes approximately 100-120 dumplings.

Notes:

The dumplings are best kept poached but not fried until ready to serve. Dumplings can be stored in a single layer in a sealed container in the refrigerator for 2-3 days. Once fried serve immediately.