Vegan Potato Dumplings (Granny's)

veganpotatodumplinggrannys These vegan potato dumplings are made with Grandma's traditional Silesian dumpling recipe that’s egg-less, naturally gluten-free, super delicious and simply the best. Perfect as a side dish for your vegan Christmas dinner, Thanksgiving or any other holiday menu.

17.6 oz floury potatoes, such as Russet Potatoes (500 g)
1½ Tbsp. vegan butter, softened (25 g)
½ cup potato flour/starch (80 g)
1 tsp. sea salt
1 pinch ground nutmeg, optional

First boil the whole potatoes in salted water for about 20-30 minutes (depending on size).

Then drain and peel immediately. Now press the peeled potatoes through a potato ricer (or mash with a potato masher) while they are still warm and allow the steam to evaporate for a short while.

Add softened vegan butter or margarine, potato flour, salt and nutmeg and gently mix with the palms of your hands to form a dough (do not overwork the potatoes or they’ll become sticky and gooey).

Shape and Cook the Dumplings:
Divide the potato dough into 8 equal portions (~ 2.6 oz/75 g each) and form into round dumplings.

Bring a large pot of salted water to a boil. Then reduce the heat to a simmer.

Carefully add the dumplings into the hot water and let them simmer for about 20 minutes, until they float to the surface.

Remove with a slotted spoon or skimmer and drain well.

Serve immediately with vegan gravy or creamy mushroom sauce next to lentil meatloaf, beet wellington or mushroom wellington and some garlic mushrooms or roasted Brussels sprouts or braised red cabbage.

Cook's Notes:

Make sure the water doesn’t boil rapidly when cooking the dumplings or they may fall apart. It should only simmer.
Leftover potato dumplings can be stored covered in the refrigerator for up to 5 days. Then reheat in simmering water for about 10 minutes or cut into pieces and fry in a pan with some vegan butter or oil, until the edges are slightly crisp and the center is soft and warm.

Frequently Asked Questions:

Can I make the potato dough ahead? You can make the potato dough the day before and store it in the refrigerator overnight. This will save you some time if you want to serve the potato dumplings with a vegan meatloaf or roast for your next holiday dinner. How can I store cooked dumplings? You can easily store leftover dumplings in the refrigerator for 3-4 days. I don’t recommend putting them in a sealed container, because they will draw moisture and spoil quickly. It is better to wrap them in a clean and dry tea towel. Before serving, you can either reheat them in simmering water for about 10 minutes. Or cut them into bite-sized pieces and fry them in a pan with some vegan butter or oil, until the edges are slightly crisp and the center is soft and warm.
How can I freeze potato dumplings? If you want to freeze the dumplings for later, arrange them on a lightly floured wooden board or sheet, leaving some place between each dumpling. To reheat them more easily later, you could also cut them in half beforehand. Then freeze them this way for about 2 hours. Once frozen, you can transfer them to an airtight container or freezer bag and freeze for up to 3 months.
What can I serve with potato dumplings? There are so many ways you can serve these delicious vegan dumplings! I like them best with vegan gravy or creamy mushroom sauce alongside beet wellington, lentil meatloaf, vegan Swedish meatballs, lentil meatballs or mushroom wellington. For veggies, I like to serve some garlic mushrooms or roasted Brussels sprouts or braised red cabbage on the side. It’s a classic holiday meal for special occasions or cozy Sundays.