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Looking for vegan dumplings recipe? This recipe is just what you need. Today, we’re having plant based dumplings. My vegan dumplings are filled with finely grated raw potatoes. I’m serving them with vegan dumplings sauce made from vegan sour cream and mushrooms. It was so good.

Making vegan pierogies

I filmed the whole process as a step-by-step guide, so you could easily make this recipe by yourself. If I can do it, you can do it too. I’ll admit, my first twenty dumplings didn’t look that aesthetic. It took me a while until I figured out how to roll, fold the corners and fill them with the right amount of filling. It was worth the effort, though. The kids were happy. My husband who usually eats dumplings with meat enjoyed this vegan version as well. These plant-based dumplings will satisfy every hungry eater. This recipe is dairy-free, kid-friendly, and freezer-friendly for meal prep.

Where are vegan dumplings originally from?

Dumplings is the dish many remember from their childhood. Every mother and grandmother has her own recipe. Recipes are passed down from generation to generation with the tricks and improvements of each hostess. Some make them with meat, some with potatoes or fruit. It’s a versatile, cheap and delicious dish, so it’s no wonder it’s so popular.

You won’t believe it, but people eat dumplings all over the world. All over America, Europe, all parts of Asia, Brazil and even Africa. There is no place on earth where people are not eating dumplings. In Asia, they are different shape.

People in Europe make it with meat, veggies or fruit. Dumplings in Africa are filled with dried fruits and cinnamon. In some places they are boiled, in other places they are pan-fried. Different forms, fillings, sauces and names. Dumplings can be eaten in so many ways.

I remember once I was traveling in the Czech Republic. There I ate vegan dumplings with berries. They called them “Knedlik”. The taste was so yum. Polish call them “pierogi”. It is great to know that people all over the world have something in common. Even if they speak a different language and have different customs. Everyone loves dumplings. Like potato pancakes. Because it is a cheap, hearty and very tasty dish.

Why you will love this vegan dumplings recipe

Of course, the easiest and fastest way is to buy frozen dumplings. But once you taste homemade dumpling, you will never go back to store-bought. It’s worth cooking at home. The taste is so different. You can use only the finest products, and add a bit of love to them. It is so pleasant to hear those gasps, even a week later, about how delicious your dumplings were. I created this recipe for those who have dairy allergies, avoid meat and eggs. After eating in vegan restaurants, I always have a feeling that something is missing. Maybe taste or satiation. I rarely leave full and happy. That is not the case here. These vegetable dumplings won’t let you down. They have a great taste. To make it as tasty as possible, I made some experiments. Let’s talk about the ingredients.

Vegan dumplings recipe

Ingredients needed for the plant based dumplings

Dough

3 cups + 2 tbsp or 17,6 oz (500 g) white spelt flour (I make it with organic spelt flour)

¾ cup + 3 tbsp or 8.1 oz (230 g) of water

a pinch of salt

Filling

2 – 3 onions

4 large potatoes

black pepper

a pinch of salt

Sauce

7 oz (200 g) of cashews

a bunch of fresh dill

1 lemon or lime juice

8 oz white mushrooms or other mushrooms you have on hand

1 onion

Kitchen equipment

• Strainer ladle
• Food processor
• Fine mesh strainer
• Wooden rolling pin with handles
• Saucepan
• Skillet
• Fork

Instructions

1.Mix the flour and water with a spoon. Then knead the dough until smooth. The dough should be soft and elastic. Once the dough is ready, leave it to hang out for 10 minutes. The dough will be more elastic.

2. Dice the onions. Heat the oil in a skillet and brown the onions until they caramelize. Sprinkle a bit of pepper and salt.

3. Peel the potatoes. Grate them very finely with the finest side of a box grater. The easiest way is to use a food processor. If you have it, use it. If not, a hand grater will work fine.

4. Transfer the grated potatoes to a sieve. Let the juice drip off. Next, pour it back into a bowl. Add caramelized onions to the potatoes, salt and black pepper and mix everything.

5. Spread some flour on the counter. Divide the dough into two parts. Roll out one part of the dough. It shoul be about 1/8 inch (3 mm) thick. You will need a glass as cups have thicker walls than glasses. Press the glass into the dough and cut circles to form dumplings.

How to form dumplings

6. Place a tablespoon of filling in each. Pinch the edges to seal. At the very end use fork to secure the edges. Keep in mind that it is best to make small dumplings as they double in size when cooked.

7. Place plastic wrap on a large plate or on your counter. There you can place the ready dumplings. They will not stick to the surface. Repeat with the remaining dough. If you have made too many, store them in the freezer. You will have perfect meal prep. This amount was enough for our four-member family.

8. In a large pot, bring water to a boil. Add salt. Drop in the dumplings. Cook for about 10 minutes. They should float to the surface. Serve with vegan dumpling sauce. If you are allergic to dairy products, I am going to tell you how to make this plant based sauce.

How to make dumpling sauce

Pour boiling water over the cashews and leave them to rest for an hour. Heat-treated products lose much of their nutritional value. However, cashews are a completely different matter. They are already roasted when we buy them.

Tap here for vegan pierogi sauce recipe.

Can I freeze dumplings?

Sure! It’s advisable to freeze them on a baking sheet so they don’t stick. When frozen solid, throw them all in a bag or container. There’s another option. Once you have formed them, leave to hang out for half an hour or so. The dough surface will dry out, and it won’t be so sticky.

Recipe FAQs

Why did the dough tear apart and the filling come out while I was making dumplings?

I think you rolled the dough out too thin.

Why does the filling come out during boling?

Your dumplings weren’t sealed properly. Secure the edges with a fork.

Why the dough is so sticky?

Probably is too much water in your dough. Add a bit of flour and knead until you get an elastic and smooth consistency.

Why the dough is tough?

Add a bit of water and knead until smooth.

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More vegan lunch ideas:

• Polish potato pancakes with cottage cheese and salmon
• Vegan wraps
• French quiche with veggies
• Vegan corned beef
• Vegan Cabbage rolls in tomato sauce

If you are looking for inspiration click here

Follow me on Instagram and place tag #kaylamagazineofficial to see your amazing creations!