Vegan Potato Dumplings | Grandma's Dumplings

20 Minuten
60 Minuten

5.0 (1)

Vegan Potato Dumplings | Grandma's Dumplings
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    Vegan potato dumplings are very easy to make yourself and go perfectly with Sunday meals like a vegan roast with red cabbage and gravy.

    Nährwerte pro Portion

    (1 portion = 1 dumpling, you need about 3-4 dumplings per person)

    Ergibt 8 Portionen
    Kalorien 122
    Protein 1 g
    Kohlenhydrate 21 g
    Fette 3 g
    Fiber 1 g

    ZUTATEN

    Portionen
    • 62.5 g floury cooking potatoes
    • 4.375 g vegan margarine
    • 0.1875 tbsp durum wheat semolina
    • 0.125 tsp salt
    • 10 g potato starch
    • optional: pinch of nutmeg or dried marjoram (for a Palatinate version)

    • Notes

    • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1
    Cook the potatoes as jacket potatoes over low heat until they are soft. Depending on the size of the potatoes, this takes about 20-30 minutes.
    2
    Drain the cooking water and peel the potatoes immediately – since they are still very hot, it can help to hold them with a kitchen towel.
    3
    Press the potatoes through a potato ricer into a bowl or mash them with a potato masher. Let the potatoes steam off while you prepare the next ingredients.
    4
    Add all other ingredients except starch (margarine, semolina, salt, optional nutmeg or marjoram) and briefly stir the dough for the vegan potato dumplings with a wooden spoon.
    5
    Then add the starch and gently fold it in. You can also knead the dough lightly. Very important: work the dough as long as necessary but as briefly as possible. If you over-knead the potato mixture, the dumplings will become sticky later.
    6
    Let the potato mixture rest for about 10 minutes. Meanwhile, put a large pot of salted water on the stove and bring it to a boil.
    7

    Divide the dough into 8 parts and roll the small dough balls into vegan potato dumplings. If the dough sticks, you can moisten your hands with water.

    8
    Now reduce the heat of the salted water so that it just simmers, meaning it is just below boiling but not bubbling.
    9
    Then carefully (possibly with a slotted spoon) add the vegan potato dumplings to the water and let them cook gently for about 20 minutes. Stir occasionally. They should not boil! When they rise to the surface, the dumplings are done.
    10

    After cooking, you can remove the dumplings from the water with a slotted spoon. Important: The dumplings are still a bit soft and mushy now – so be sure to let them cool briefly to get the perfect consistency.

    Recipe Note

    Make vegan potato dumplings yourself? Sure, why not. With our recipe, it's really easy and super tasty. You can easily adjust the amount of potato dumplings – especially if you're cooking for a larger group, you'll probably need a few more dumplings. Per person, you can count on about 3–4 dumplings (depending on appetite and side dishes).

     

    Recipes with dumplings

    Dumplings are more versatile than you might first think! They can be eaten not only classically with red cabbage and sauce but also go well with many different dishes.

    • Vegan goulash with dumplings – a hearty feast.

    • Vegan roast, homemade red cabbage, and a dark gravy with vegan potato dumplings – a festive Christmas meal that simply can't be missed here.

    • Vegan potato dumplings with vegan creamy vegetables and crispy fried smoked tofu – for all who love tofu.

    • Mushroom pan with dumplings – a classic.

    • Fried dumplings with braised onions and a fresh salad – the summery-fresh version.

     

    Vegan potato dumplings without eggs

    This potato dumpling recipe is completely free of eggs and other animal ingredients, so vegans and everyone who avoid eggs for other reasons can enjoy these dumplings. But to make the potato dumplings taste really good and not fall apart when cooking without eggs, we need to adjust the recipe a bit. The secret in this potato dumpling recipe? Definitely the durum wheat semolina. The semolina acts as a binder and replaces the egg. At the same time, semolina has hardly any flavor of its own, so it doesn't stand out in the recipe.

    By the way, our vegan potato dumplings can be not only egg-free but also gluten-free. For vegan gluten-free potato dumplings, just make sure the starch used is definitely gluten-free and use gluten-free rice semolina instead of durum wheat semolina.

     

    Help – my dumplings aren't turning out

    Your vegan potato dumplings fall apart, are tough, or don't taste good? Don't worry, we'll find out why and how to make it better next time. And remember: no dumpling master has ever fallen from the sky – and neither has a dumpling master.

    1. The dumplings fall apart when cooking
      In this case, there is probably too much moisture or too little binding in your dough. Next time, try letting the potatoes steam off completely, don't add any extra liquid to the dough, and maybe add a bit more starch. Also, don't boil the vegan potato dumplings, just let them simmer!

    2. The dumplings are slimy after cooking
      If the dumplings are still slimy after a short resting time, it can be due to too much starch. Next time, reduce the amount of starch a bit. As an emergency solution, you can briefly fry the dumplings. They are definitely edible!

    3. The dumplings are too soft
      Then maybe your water wasn't hot enough or you didn't let the potatoes steam off long enough

    4. The vegan potato dumplings are too firm or rubbery
      You probably kneaded the dough too much or there is too much starch or semolina in the dough. The solution is clear: don't knead the dough and slightly reduce the starch & semolina.

    5. The dumplings are mushy inside
      Let your dumplings cook a little longer; maybe that will solve the problem. Next time, try shaping the dumplings a bit smaller and let the potatoes steam off well.

    6. The vegan potato dumplings have no flavor
      Next time, feel free to add more salt to the dumplings themselves and also salt the cooking water more heavily. To save your dumplings, you can simply salt them again on the plate – it's not perfect, but acceptable.

    Even though I didn't encounter these problems when trying the recipe, things can always go wrong. The only problem I had was that the dumplings disappeared way too quickly. The solution: I went straight back to the kitchen. ;)


    Substitution table

    How often do we want to cook a recipe again, but certain ingredients are missing or we don't like some components? For this case, we have a substitution table for you so you can adjust the vegan dumpling recipe to your liking! Simply swap individual ingredients of the vegan potato dumplings as you wish!

    • Floury potatoes → Mostly waxy potatoes

    • Vegan margarine → Vegan butter, animal-based alternatives

    • Durum wheat semolina → Rice semolina, wheat flour (significantly less!)

    • Potato starch → Other types of starch

    Our potato dumplings are vegan, but of course, you can also use animal-based ingredients if you want!

     

    Inhalt

      ZUTATEN

      Portionen
      • 62.5 g floury cooking potatoes
      • 4.375 g vegan margarine
      • 0.1875 tbsp durum wheat semolina
      • 0.125 tsp salt
      • 10 g potato starch
      • optional: pinch of nutmeg or dried marjoram (for a Palatinate version)

      • Notes

      • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Of course, the dumplings taste best fresh, but you can reheat leftovers the next day. If you are cooking a dish with sauce, you can put the dumplings in the sauce overnight and simply heat them in the sauce the next day. If you don't have sauce, you can either warm the dumplings in salted water or fry them briefly in a pan with a little margarine.

      A lot! You can eat your dumplings the classic way with red cabbage and a vegetarian sauce, cook vegetarian goulash with them, or make a delicious mushroom pan with a cream sauce to go with your vegan potato dumplings.

      Yes, because we avoid eggs and other animal ingredients, our dumplings are vegan.

      Yes, they fit perfectly with that. The vegan potato dumplings taste wonderful with homemade (apple) red cabbage and a hearty sauce.