I made the dough just before bed, thinking I failed. It turned out fantastic.
Letting dough rest more than 8 hours allows the gluten to form without the long kneading or processing. Searing in oil keeps the shape and gives a great mouth feel. Slow cooking in broth keeps it moist and shredded--you can simmer on stove, but that takes watching it doesn't boil.
1.5 cups water or broth
herbs as you like--I used 1 T poultry seasoning, some sage and mushroom powder, and salt
Stir in till all together and a stiff dough. Add vwg incrementally as needed so no liquid is left in bowl. Only knead enough to incorporate dry.
1.5 cups vwg
1/2 cup instant potato flakes
wrap in a bag and let lit on counter overnight.
Have a slow cooker, or Instant Pot with slow cook mode, filled with enough hot broth to cover pieces. I used Better than Boullion no chick'n, but there are recipes you can use with herbs and spices
When ready, divide the dough in sections (I find easier than doing the whole) and stretch/roll into ropes. twist and knot.
Get a pan hot then cover bottom with oil and sear each piece all over.
Add pieces to broth and slow cook for 2-3 hours. I found 2,5 hours using IP on slow cook was just right
Letting dough rest more than 8 hours allows the gluten to form without the long kneading or processing. Searing in oil keeps the shape and gives a great mouth feel. Slow cooking in broth keeps it moist and shredded--you can simmer on stove, but that takes watching it doesn't boil.
1.5 cups water or broth
herbs as you like--I used 1 T poultry seasoning, some sage and mushroom powder, and salt
Stir in till all together and a stiff dough. Add vwg incrementally as needed so no liquid is left in bowl. Only knead enough to incorporate dry.
1.5 cups vwg
1/2 cup instant potato flakes
wrap in a bag and let lit on counter overnight.
Have a slow cooker, or Instant Pot with slow cook mode, filled with enough hot broth to cover pieces. I used Better than Boullion no chick'n, but there are recipes you can use with herbs and spices
When ready, divide the dough in sections (I find easier than doing the whole) and stretch/roll into ropes. twist and knot.
Get a pan hot then cover bottom with oil and sear each piece all over.
Add pieces to broth and slow cook for 2-3 hours. I found 2,5 hours using IP on slow cook was just right
