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!

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
  • 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 
  • 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?Let us know how it was!


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