Ingredients for 16–18 balls:
- 140 g peeled, diced potatoes
- 240g Tapioca starch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 tsp Paprika powder
- 1 teaspoon sea-salt (optional)
- 125 ml unsweetened almond or coconut milk
- 60ml Coconut oil or Avocado oil
Preparation:
Steam the potatoes in a pot with a steamer insert for 15–20 minutes until they are soft. Then puree or mash very finely.
Preheat the oven to 180°C and line a baking tray with baking paper.
In a bowl, whisk together the tapioca starch, garlic powder, onion powder, paprika and sea salt. In a small saucepan, bring the almond or coconut milk and coconut oil to a simmer and slowly add to the bowl with the dry ingredients. Add the mashed potatoes and knead a firm dumpling with your hands. The dough should not stick, so add a little tapioca starch if necessary.
Form the dumpling into approx. 16–18 small balls the size of golf balls. Place the balls on the prepared baking sheet and bake in the oven for 25–30 minutes until they puff on top.
Bon appetit!
Photos: Maarja Urb
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