carrot and potato dumplings question

vegan_vicky

My question is for potato and carrot dumplings as follows, what sort of binder would you recommend to make it more stable for frying or boiling? I've tried eggs myself, would you recommend flour? if so what kind of flour? Potato and carrot dumpling recipe

Originally asked by Abraham Ray on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

Add 1 TBSP of water to 1 TBSP of (AP) flour and mix to form a paste. Brush the edges with a thin layer of the mixture, which was what a chef on a TV cooking show recommended.

Full answer by Gigili: https://cooking.stackexchange.com/a/73360 (CC BY-SA 4.0).

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