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Let’s begin by making some Vegan Sour Cream, which we will serve with our potato dumplings. The method is similar to the vegan yogurt we showed you in Part 1 of this show; we just need to replace the soymilk with soy whipped cream. Pour 400 grams of unsweetened vegan soy whipping cream into the glass jar. Then add three tablespoons or about 60 grams of the vegan yogurt we made last Sunday. Mix well. Place the jar in the yogurt maker. Cover the lid, and then close the yogurt maker. After eight hours, our Vegan Sour Cream is ready and can be stored in the refrigerator. This homemade Vegan Sour Cream contains probiotics which are great for keeping your digestive system healthy, and you can use it for dips, sauces, and as a dressing with your favorite recipes. Next, we will make our Savory Vegan Potato Dumplings.For the Vegan Wrapper Dough, the ingredients are: 600g of flour 200g of water 40g of vegetable oil 180g of vegan liquid egg 8g of black salt For the Vegan Potato Filling, the ingredients are: 600g of potatoes Salt to taste 300g of fresh mushrooms 2 pieces of celery sticks Some vegetable oil 2 teaspoons of ground black pepper The cooking time varies depending on factors such as the number of dumplings and the thickness of the wrappers. Once they are cooked, scoop out the dumplings and turn off the heat. Garnish with a sprinkle of chopped dill or herbs of your choice. Enjoy them while they are freshly cooked and still warm. They are delicious to eat with the Vegan Sour Cream that we prepared at the start of our show.
