Vegan European-Style Dumplings

by Alice Pearson Rickenbach

These Vegan European-Style Dumplings utilize mushroom, cabbage, and herbs to create a wonderful Eurpoean experience in the comfort in your home!

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My Story

I grew up eating perogies on a regular basis. My mom is half Polish, so naturally she passed down to me some traditional foods from Poland! I love the comfort I feel from these warm lil' nuggets of softness. So, I decided to try out making a vegan version! Instead of the traditional potato filled perogie- I decided to out adding mushrooms to them too! I paired them with some cabbage and herbs as well! For anyone who is missing traditional European flavors, with a twist, this is a recipe for you.

Ingredients

Ingredients
For the dough:
2 cups flour
1 –2 cups water
1/4 cup olive oil
1 Tbsp salt
For the filling:
1 cup crimini mushrooms
1/2 cup olive oil
1 whole sweet onion
2 Tbsp salt
4 small-medium sized golden potatoes
The rest:
1 whole red cabbage
1 lemon
2 bay leaves
1 big pinch of pepper
parsley as much as you want

Instructions

Instructions
1. Start in a bowl mixing the flour with 1 cup of water, 1/4 cup olive oil, and salt. You want the dough to be a consistency where you can roll it out and shape it. You might need to add some more water, hence why I put "1–2 cups" of water.
2. Once you have gotten your dough to desired consistency, roll it out on a flat surface. You might need to add some flour to reduce stickiness. Roll it out to be about 1/8 of an inch thick.
3. With a cup, cut out circles of dough. You can either make them big enough so you can fold them in half, or make them smaller so that you can use 2 of them to make a dumpling. Let your dough circles sit in the fridge once you are done.
4. While your dough circles are in the fridge, it's time to make your filling. For the filling, you can really do whatever you want. For me, I wanted to stick with more traditional ingredients. In a pot, boil some water. Cut up your potatoes into quarters and put into boiling water. Let cook for about 30 minutes (or until soft), and then take off eat and strain.
5. In a pan, heat up olive oil on medium. Dice your onion into dime size pieces. Add onions into pan and cook for about 5 minutes.
6. While they are cooking, cut up your mushrooms into tiny pieces (smaller than dimes). Add to the onions. Cook on medium heat for about 10–15 minutes.
7. Add in your cooked potatoes and mash it all up. Season it how you want to, but I liked the simplicity of only salt.
8. Next you are going to assemble your dumplings! The fun part. Bring a big pot of water to a boil. Add a big pinch of salt to it. While you're waiting for your water to boil, you will assemble your dumplings.
9. Start by taking your dough circle and putting about 2 Tbsp of filling into it, and seal it by putting water around the edges and using a fork to the press the dough together. Repeat this with all your dough circles to make cute little dumplings!
10. Once your water is boiled, put in a few dumplings at a time so they don't stick to each other. Let them cook in the water for about 5–10 minutes. When they are done, you can put them on a plate and drizzle olive oil on top so they don't stick to each other.
11. When you are done with this, you can make your cabbage side- this won't take long. First cut your cabbage into long stringy pieces.
12. In a pan heat up a couple Tbsp of olive oil on medium-high heat. Put cabbage in there and stir for about 1 minute, then squeeze in your lemon, and add bay leaves. Cook and stir consistently for about 5 minutes. Season with salt and pepper.
13. LASTLY, finely cut up your parsley!
14. Assemble your plate however you would like with your parsley as a garnish on top!
15. Enjoy!

Tried this recipe?Mention @vkindapp or tag #vkindapp!

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