Contrary to appearances, homemade dumplings are not difficult to prepare. Things get a little more complicated when you decide not to use egg or any dairy products and go with vegan dumpling.
In the supermarket, you can buy a potato dumpling that doesn’t contain any animal products, but it is quite heavy and not always tasty.
Not only is my homemade vegan dumpling fluffy, it tastes fantastic and has no eggs in it!
FLOUR – You have two options: use plain flour or potato starch. When I made them for the first time, I used starch and it seems a bit too spongy, plain flour will be perfect here.
POTATOES – pay attention to the type of potato when buying. The best for dumplings are those type C, but type B will also work. You can cook them in advance and leave them to cool, then more water will evaporate from them and it will be easier to shape the vegan dumpling.
So let’s go!
INGREDIENTS
- 1 kg of potatoes
- 20-30g of plain flour or potato starch
- 1 small onion
- 3 slices of bread (may be stale)
- 1 tablespoon of vegan cream
- dried dill (optional)
PREPARATION
- Boil the potatoes in salted water, leave to cool
- Chop the onion finely and fry until golden in a little oil, then in the same pan, make croutons from 3 slices of diced bread
- In a bowl or pot, combine the boiled potatoes, fried onion, croutons, vegan cream and dill, add a little salt and pepper and form the balls. It should be enough for 5 balls, but you can also choose a different shape.
- Preheat the oven to 180 degrees, when it is warm, put the dumplings on the baking tray for 10 minutes. After removing, cut in half and serve with goulash!