In my family, we ate dumplings at least once a week. Sweet with seasonal berries (I will never forget the taste of dumplings with wild blueberries!) or savoury with cheese, potatoes, wild mushrooms or anything else you could think of. All versions were absolutely delicious, none of them vegan… I’ve always loved dumplings and could easily live on a dumpling diet for the rest of my days. So of course I had to find a way to veganise them, starting with the dough – traditionally made with eggs.
- 500g of plain flour
- 1 cup of hot water
Put half the flour into a bowl and add hot water. Mix vigorously, adding the rest of the flour bit by bit. Once you’ve added all the flour, tip onto a clean surface and kneed the dough for about 5-10min more until it becomes really flexible and non-sticky.
Take a tennis-size ball of the dough and roll it out flat with a rolling pin, keeping the rest of the dough in a bowl covered with a clean tea towel. Using a cookie cutter or a glass, cut the dumplings out, add any filling you like (e.g. vegan potato and tofu dumplings), cook in boiling water and enjoy 🙂
This recipe makes about 50 dumplings.
If you’ve made too much dough or not enough filling, you can make pasta out of the unused dough. Simply cut it into thin strips, dry and keep in a sealed jar. It’s far nicer than the shop-bought pasta – far more delicate and silky.