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Respected Contributor
Posts: 4,417
Registered: ‎02-09-2016

Has anyone ever made eggless drop dumplings ? Or Potato pancakes without eggs ?

Respected Contributor
Posts: 2,229
Registered: ‎03-09-2010

Re: "Eggless recipes "

[ Edited ]

An egg substitute for cooking/baking is one heaping tablespoon of soy flour and one tablespoon of water.

 

I don't make those 2 things you ask about so I can't help you there.

Honored Contributor
Posts: 19,658
Registered: ‎03-09-2010

I love eggs, they're a great source of protein for me, and my DR. recommends them for me, as I fight with 'underweight' issues.

 

I eat them in a variety of ways.

 

Everyone's nutritional needs are different.

You never know how strong you are until being strong is the only choice you have.
Valued Contributor
Posts: 749
Registered: ‎11-09-2017

Eggless Dumplings 

 

Ingredients

1 cup all-purpose flour

 
  • 2 teaspoons baking powder
     
  • 1 teaspoon white sugar
     
  • ½ teaspoon salt
     
  • 1 tablespoon margarine
     
  • ½ cup milk
     
 

Directions

  • Step 1

    Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.

  • Step 2

    Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.

  • Step 3

    To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

Valued Contributor
Posts: 749
Registered: ‎11-09-2017

@BeccaLou 

recipe above

Valued Contributor
Posts: 749
Registered: ‎11-09-2017

@BeccaLou 

Eggless Potato Pancakes 

 

Ingredients
 
  • 3 yukon gold or russet potatoes, grated
  • ½ yellow onion, grated
  • ½ cup all-purpose flour
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced (optional)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon baking powder
  • Light oil, such as canola or vegetable for frying
Instructions
  • Add everything to a large bowl and mix well.
  • Add about 1 tablespoon of oil to a large skillet or frying pan and put over medium-high heat. When hot, take a handful of the potato mixture and form into a loose patty. The mixture will be very wet and soft. Drop the patty directly into the hot pan. Fry a couple of minutes until the bottom is golden brown, then flip and fry on the other side. Repeat with remaining potato mixture until all the batter is used up, adding more oil to the pan as needed. Drain the patties on paper towel.
Notes
For extra crispy potato pancakes, make the patties very thin.