First off, I have to give FULL credit to Luke for coming up with this recipe! He is the master at coming up with different potato creations – and these ones are seriously the best ever! These little stuffed potato buns are so fun to make! Although they require a few different steps, they really aren’t too difficult! I love them because they taste extra indulgent & carby but are made with such amazing ingredients! They’re gluten free, dairy free, nut free, and vegan – so should be good for almost all sorts!
I like to describe this creation as a mix between a Farl and a dumpling or momo! I hope you have fun making them like we do!
Ingredients
Potato Buns:
– 4 medium sized Russet potatoes
– 1/2 cup gluten free flour (I use Bob’s 1-1) – you could also use regular wheat flour
– 3 Tbsp. Olive oil
– 2 Tbsp. Almond milk
– Pinch of sea salt
Inside:
– 5 cups cabbage, finely chopped
– 3 large carrots, grated
– 2 medium onions, finely chopped
– 1 clove garlic, minced
– 1 inch piece ginger, minced
– 2 Tbsp. Tamari
– 1 Tbsp. rice vinegar
Dip:
– 2 Tbsp. Tamari
– 1 tsp. rice vinegar
Instructions
– Boil a large pot of water
– Chop potatoes into fairly small cube size pieces
– Once the water has boiled, place potato cubes into the pot and allow to cook until fork tender & quite soft (approx 15-18 minutes)
– Once the potatoes are finished cooking, drain them from the pot and mash them with a masher. Add the oil, gluten free flour, and almond milk one by one as you mash. Use your hands to continue to mix all the ingredients in – it’s messy but so worth it to do it this way! You want the texture to be easy to form into pancake type shapes, so add additional oil, milk or flour if needed. However, I find this ratio has always turned out perfectly for me.
– In the mean time, prepare your filling by chopping the onion & cabbage, and grating the carrots. Mince your garlic & ginger (or finely chop or grate)
– Pre heat a cast iron pan to saute the veggies in, add a splash of oil
– Once pan has preheated, add the garlic, onion, and ginger. Saute until lightly browned (approx 5 minutes)
– Next add the cabbage, tamari, & rice vinegar and saute for another 5 minutes
– Then add the grated carrots and saute for another 4-5 minutes. The mixture should be nice and tender, but not over cooked
– Now it’s time to form your potato buns! Take a large handful of the mashed potato mixture, and flatten it like a pancake so it’s about 1/2 an inch thick.
– Then pinch the perimeter of the pancake, so the sides are higher than the inside (like a huge thumbprint)
– Once you have nice shape, take a scoop of the filling and place it in the centre (don’t make it too stuffed or it will be hard to top with the other potato layer)
– Then make another potato pancake as the “lid” to put on top of the filling
– Pinch the sides together to ensure you have a tight seam between the 2 potato layers. It’s a labour of love, so don’t be afraid to play around with it
– Repeat this process until you’ve made all of your stuffed potato buns
– You can begin to cook them as you continue making them. Pre-heat your cast iron pan with a splash of oil. Place a few potato buns, evenly spaced, on to the pan. Cook until “golden brown” and then flip. You might have to flip a few times back and forth to get it as crispy as you like it. As they are cooking, don’t hesitate to lightly press the tops of them potato buns to flatten them out a bit with a flat spatula
– Once you are finished cooking all the buns, make your soy dipping sauce
– You will definitely have leftover topping – serve your potato buns with it on the side as an extra serving of veggie goodness (see photo)
– ENJOY!!!
