Potato dumplings with forest blueberries and coconut yoghurt cream (gluten free, vegan)

Potato dumplings are a dish that takes me two days to prepare it. First day in the evening I peel and cook potatoes and millet grain. I let it cool and put in a fridge to harden. Next morning I make dumplings filled with fruit. In winter I use frozen fruit but in summer season if possible I use fresh. They taste best with coconut yoghurt and maple syrup.

Ingredients (for 10 balls):

  • 300g cooked potatoes
  • 300g cooked millet grain*
  • 150g potato starch
  • forest blueberries (frozen or fresh)
  • coconut vegangurt (or any vegan yoghurt)
  • optionally some coconut sugar (to sprinkle) or maple syrup

*I weighed 200g dry millet grain and cooked in 750g filterd water and obtained 700g cooked millet grain. To get 300g coocked millet grain, weigh about 86g dry millet grain and cook it in 215g filtered water.


  1. Cook potatoes and millet grain the day before. Let it cool and close in a container with a lid in the fridge for all night long.
  2. Next day put coocked potatoes and millet in a large bowl and mash with potato masher. Add potato starch and knead dough with hands on cleaned worktop.
  3. Form dough in 5cm diameter roller and cut with knife about 1,5cm wide slices.
  4. Set medium pot with filtered water on the hot-plate  and  bring to boil. Add a pinch of salt.
  5. Flatten slices with palm on worktop sprinkled with potato starch. Put the round on palm, form something in a shape of cap and fill it with three teaspoons of  forest blueberries. Close sticking the cap in a ball.
  6. Throw potato dumplings onto boiling water and cook  for 4 minutes after they float the water surface.
  7. Pick potato dumpligs uot of the water, put them in a bowl and grease them with coconut oil.
  8. Serve hot with coconut yoghurt and maple syrup.

Enjoy your meal!




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