Vegan Potato Dumplings with Soy Mince Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 550 g potato (s), cooked, from the day before
- 50 g potato flour
- salt and pepper
- nutmeg
- 40 g soy ranules
- 1 clove garlic
- 0.5 ½ small onion (s)
- 150 g mushrooms
- 1 tablespoon tomato paste
- smoked salt
- Paprika powder
- thyme
- water, hot
Print Recipe
Pin Recipe Instructions
- Scald the soy granules with paprika powder, smoked salt and a little hot water.
- Finely dice the onion and finely chop the mushrooms. Heat the oil in the pan. Fry the squeezed garlic and onions. Add the mushrooms. After a few minutes stir in the soy granules. Fry for a few minutes. Add the tomato paste. Season to taste with salt, pepper and thyme. Set the filling aside.
- Peel the potatoes and press them through a potato press into a bowl. Add the potato flour and the spices and knead to a homogeneous mass. If necessary add a little water.
- Divide the dumpling dough into 4 equal portions. Flatten 1 portion on the palm of your hand. Add 2 teaspoons of the filling. Fold, squeeze and seal the dumpling dough. Shape into a round dumpling with damp hands. Let the dumplings simmer in gently simmering salt water for about 20 minutes until they float on the surface.
- There is some soy mince filling that can be served with the dumplings and vegetables. If you want sauce, add canned tomatoes to the rest of the filling and serve it. A horseradish sauce also goes well with the dish.
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