Perfect vegan Christmas dinner
It has long been known that we love dumplings. And you can also find some stuffed sweet dumplings on our blog. Now, just in time for the Christmas holidays, here is a recipe for hearty vegan dumplings with mushroom filling. In combination with a vegan gravy and cranberries you can conjure up a great Christmas dinner!
We also happen to have a recipe for a matching vegan gravy, which you can find here.
How to make vegan dumplings with mushroom filling
First, the dumpling mass is prepared, which consists of only four ingredients. The potatoes are peeled and diced, so they cook faster and are easier to push through the ricer. If you don’t have a potato ricer, you can mash the potatoes very finely with a potato masher. They should be pressed through the press while still hot.
To use the right amount of potato flour, the potatoes are pressed in the bowl and divided into four equal parts. You can scoop out a quarter of the potatoes with a spoon so that this quarter can be filled with potato flour.
Fill the entire empty quarter with potato flour. So you always have the right ratio of potatoes and potato flour for the vegan dumplings, regardless of the exact amount of potatoes. Now add the neutral oil and salt and since the potatoes are still hot, use a spoon to mix everything together.
When the dumpling mass has cooled slightly, knead it into a smooth mass for 1-2 minutes and set aside while you prepare the filling.
Now we come to the mushroom filling! The onions and garlic are peeled off and finely diced. I only clean the mushrooms with a small brush as they absorb too much water when washed and I make sure to buy organic quality mushrooms. For this recipe, I prefer to use king oyster mushrooms and brown mushrooms, which are also finely diced.
The onions and garlic are sautéed in a little olive oil and when they are translucent, the mushrooms and sprigs of thyme are added.
Finally, the tomato paste is added to the mushrooms and, after it has been roasted a little, everything is deglazed with red wine and seasoned with salt and pepper. Make sure the mushroom filling isn’t too runny. Leave the filling on the stovetop over low heat for a little longer, until the excess water has evaporated.
Now it’s time to fill the dumplings and that’s easier than you think! If you want dumplings of the same size, use a scale to help you and weigh out about 75g of dumpling mass per dumpling. Flatten the mass for a dumpling in your hand and put 1-2 teaspoons of mushroom filling in the middle. The dumpling is then “folded shut” and sealed tightly so that it does not open up during cooking.
The dumplings should soak in hot water for about 15 minutes. Make sure the water is no longer simmering when you put the dumplings in.
The vegan dumplings with mushroom filling go perfectly with a vegan gravy and cranberries. If you want it to go a little faster, you can sauté them in a little olive oil and serve with some fried mushrooms.
Vegan dumplings with mushroom filling
- 1,5 kg potatoes
- 300 g potato flour
- 3 tbsp. neutral oil
- 1/2 tsp. salt
- 2 onions
- 1 clove garlic
- 450 g mushrooms
- 3 tbsp. olive oil
- 2 sprigs of thyme
- 100 ml red wine
- 1 tbsp. tomato paste
- First make the mass for the potato dumplings. To do this, peel the potatoes and cut them into cubes.
- Put water in a large pot and salt. Put the diced potatoes in the cold water and bring to the boil. Cook over medium heat until potatoes are tender, about 10 minutes.
- Drain the soft potatoes and press them into a bowl through a potato ricer while they are still hot. If you don't have a potato ricer, you can use a potato masher to mash the potatoes into a very fine mass.
- Press the potato mixture into the bowl with a large spoon and divide into four equal parts. Lift out one of these parts and fill the “free” quarter with potato flour.
- You don't have to weigh the potato flour. The ratio of potatoes to potato flour is important. Therefore it works well to fill up ¼ of the removed potato mixture with potato flour.
- Now add oil and salt and stir with a spoon until the mixture has cooled down a bit. Then knead briefly (approx. 1-2 minutes) to form a smooth dough and set aside while the filling is being prepared.
- For the filling, peel and finely dice the onions and garlic cloves.
- Clean the mushrooms with a brush and also cut into fine cubes.
- Heat the olive oil in a pan over medium-high heat and sauté the onions and garlic until the onions are translucent. Then increase the heat, add the mushrooms and thyme sprigs and sear for a few minutes, then reduce the heat and sear for another 5-6 minutes.
- Add tomato paste to the mushrooms and roast briefly, then deglaze with red wine and season with salt and pepper.
- The filling should hardly contain any liquid so that the dumplings can be filled well. If the filling is still too runny, leave it on the stove until the excess water has evaporated.
- The dumpling mixture should have cooled by now. If you want dumplings of the same size, you can weigh out about 75g of mass per dumpling and divide the mass into about 17 pieces.
- Flatten a piece of the dumpling mixture in your hand and put about 2 teaspoons of mushroom filling in the middle. Close the dumpling carefully and roll into a ball with your hands.
- When all the dumplings are formed, put water in a large saucepan. Add 1 tsp salt and bring to the boil. When the water is boiling, reduce the heat slightly, add the dumplings (preferably in two portions) and leave to soak. The water should no longer be bubbling when the dumplings are steeping in it.
- After about 10 minutes, the dumplings will float to the surface. Let them steep for another 5 minutes until ready to drain.
- A vegan gravy goes perfectly with the dumplings! Or you fry them briefly in a little oil in the pan and serve with some fried mushrooms.