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Frickafricka: If you like a flat cookie that spreads a bit more rather than puffing up, I'd suggest reducing the baking power and soda. (I've been working on a peanut butter cookie recipe lately, and I keep increasing the amount of baking powder and soda because I'm going for the opposite effect.) I love a somewhat cakey cookie so I really like to cream the butter and sugar thoroughly to incorporate air into the batter. But if that's not your thing, you might also try creaming the butter and sugar a little less.

I haven't used liquid nigari myself – not sure what the concentration is – so I'm afraid I'm not much help there. But to prevent the tofu from curdling right away into clumps, start with a cool temperature, stir very gently, and try not to agitate it.

Greengrl -- I haven't tried it, though I see the appeal of avoiding the soy and sticking with rice-based ingredients. My concern would be the protein content. The rice protein powders that I have seen contain less protein than soy isolate powder. To make this work, you need something that will replace the high protein content of animal-derived gelatins. If you find something that works, please come back and let us know!

Avocado: Yes, oddly enough, calcium water. If you are using Pomona's Universal, a little packet of calcium powder and instructions on how to mix it come in the package. This pectin is activated by calcium, not sugar.

@nyc_Hugo: I'm guessing by your name that you're in NYC. If so, I've found that Whole Foods carries Pomona's Universal pectin here (At one location I was told that Whole Foods outside the Northeast may have other brands). Other major supermarkets should also have pectin, though possibly different brands.

@somechick: It does need to defrost before spreading. Straight out of the freezer, it's kind of like a really chunky sorbet.

@mikebmassey: My oma lived more in central Germany and I don't recall her making potato dumplings. Sorry I don't have a specific recipe for Bavarian-style Kartoffelkloesse but I believe the dough is prepared much like gnocchi and then the meatball-sized balls are filled with buttered breadcrumbs and simmered in water for about 10-15 minutes (kind of like matzo balls). Another delicious, hearty German specialty!

@Tony jaguar: I'm glad you mentioned the soda water. I know my grandmother used it in keeping her pancakes light (she'd fold them in half, with some creamed chicken tucked in the middle). I have my suspicions that she used seltzer in spaetzle, too, from time to time.

Hi Samiamb: Start with 1 cup untreated dry chickpeas. Once they are sprouted and you've sorted out any duds, you should have about 2 cups.

Thanks, Guy. I just revised that step. Scoop the flesh out of their skins and leave the skins behind.

Gluten helps the gnocchi hold together. I've never made a gluten-free gnocchi, so I'm not sure how it well it would work, but you might try experimenting with gluten-free flour plus a small amount of xanthan gum (1/2 teaspoon for a batch this size), which has some gluten-like properties. If you do, please let us know how it turns out!

I love the sweet Maultaschen filled with poppy seeds.

Gargupie -- Thanks for posting the onigiri mold link! About your salt question, it's really about adding flavor. I like the touch of saltiness on the outside of the onigiri that you get from the salt water. Of course, anyone wanting to limit their salt intake could skip it.

You are totally right -- I am so sorry you had to find that out yourself!!! And apologies to anyone else who was thrown off by my typo. It's now been corrected. They are indeed 1/4-ounce packets (one ounce to a box!). Two packets together should give you about 5 teaspoons.