These vegan mushroom stuffed potato dumplings are one of the best German comfort food recipes you can make at home for your family! The gnocchi-like potato balls are not only incredibly delicious but also very versatile as you can change the filling and shape to your liking! Make stuffed potato cakes for variation.
If you’re looking for a hearty, satisfying side or main dish to serve your family and friends, you should give this vegan stuffed potato dumplings recipe a try! It’s not only the perfect recipe for Christmas or Thanksgiving dinner but also for any other day. These dumplings will quickly become your favorite dish to nourish your body not only on cold fall or winter days but also in spring and summer!
My Polish Grandma has been making these delicious Potato Dumplings for years and until now serves them every Sunday for the whole family. We call them “Kartoffel-Klösse” here in Germany, and it is actually our family tradition to enjoy these on get-togethers. While my Grandma usually prepares these dumplings without the filling (to keep it easier when making a large batch), I love to change things up! So in my vegan recipe, I added a tasty and very flavorful mushroom filling.
That being said, this recipe is pretty special to me because it is a family favorite that everyone loves! These potato dumplings go with almost anything, so I’m sure you will love it, too.
What are potato dumplings?
Potato Dumplings are a popular dish across Europe, and almost every country has its own version. While some recipes use only potatoes, others add more ingredients such as different seasonings like nutmeg, or different flours, starches, etc. Anyway, most traditional recipes are not vegan, as they’re often made with eggs. However, it is actually so easy to make them vegan, and they still taste amazing, even without eggs!
This recipe uses the same potato dough as my classic homemade vegan gnocchi recipe. So if you’d like to tweak things up, you can definitely try it with the dough of my vegan sweet potato gnocchi or vegan pumpkin gnocchi as well!
While these potato dumplings are slightly similar to my spinach pesto stuffed gnocchi, these have a mushroom filling and are rolled into round balls. You can include them in various recipes as a side dish, or serve them as a main course, and vary the filling as you like. So depending on your preference or your recipe, you can even make these stuffed dumplings bigger or create small mini potato balls – that’s your choice!
How to make stuffed potato dumplings
If you’re preparing this recipe for your family, it would also be a great fun activity for your kids to make these German stuffed potato dumplings! With this easy-to-follow step-by-step instruction, you‘ll surely do it like a master!
Note: As always, you’ll find the full recipe with exact measurements in the printable recipe card below. Furthermore, I recommend watching the recipe video for another method of folding these.
Step 1: Prep the Gnocchi dough.
Start by preparing the potato dough according to my vegan gnocchi recipe.
Step 2: Sauté the mushrooms, onion, and garlic.
In a pan, heat some oil or vegan butter. Add the mushrooms and sauté for about 4-5 minutes until golden brown. Next, add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally. Finally, add the soy sauce and stir to combine.
Step 3: Blend the mushroom filling.
Transfer the mixture you’ve just made into a food processor or a blender. Add parsley, a little salt, and pepper, then blend until smooth. (If you don’t have a food processor or a blender, you can use an immersion stick blender). Taste and adjust seasonings as needed. Once you’re satisfied, either transfer it into a piping bag or simply use a spoon to stuff your potato dumplings.
Step 4: Stuff and form your dumplings.
Now it’s time to assemble the potato dumplings. Start by taking a portion of the potato dough with wet hands. Then shape it into a ball and press a mold into the middle with your thumb as shown on the step-by-step photos or in the recipe video. Pipe or spoon about 2 teaspoons of the filling into the mold, then cover it with another piece of dough to create a round sealed potato dumpling. Alternatively, you can seal the dumplings as shown in the video, whichever method is easier for you. Continue until you’ve used all the potato dough and mushroom filling.
Step 5: Cook your dumplings.
Once you’ve assembled all the dumplings, bring a large pot of salted water to a boil. Then reduce the heat to a simmer and carefully drop in your dumplings. Let them simmer for 4-6 minutes over low heat or until they float to the surface. When they’re ready, use a slotted spoon or a skimmer to take out the dumplings. Place them onto a wire rack and allow the excess water to drain. (You can stop at this step and serve them immediately with vegan meatballs and creamy mushroom sauce or other dishes you like or continue with the next step).
Step 6: Fry until crispy, garnish, and enjoy!
Want to get the maximum flavor when serving these mushroom stuffed potato dumplings? Then fry these until crispy from the outside! Simply heat some oil or vegan butter in a large pan. Add your drained dumplings and fry until they’re golden-brown and crispy on each side. Finally, serve your crispy stuffed dumplings while they’re still hot, topped with more garlic mushroom, spinach, vegan parmesan, and fresh parsley or however you like!
Can you make another filling?
Yes! This recipe is very versatile so you can get creative with the filling! One of my favorite alternative filling for this recipe is pumpkin filling (see my squash ravioli recipe) or pesto – you can try my quick spinach pesto or my wild garlic pesto. However, if you want to be more traditional like my grandma, you can skip the filling altogether and enjoy the usual German potato dumplings tossed in your favorite sauce.
Freezing and storage instructions
If you have some leftover dumplings, you can store them in the refrigerator in an airtight container. Then simply reheat them in a pan the next day and fry until crispy.
However, if you’re planning to make them ahead for later use, you can also freeze them. The easiest method is to arrange them in a single layer on a lightly floured wooden board or tray. If your stuffed dumplings are very large, I recommend cutting them in half so you can reheat them easier. Then freeze them for about 2 hours that way. Once they’re frozen, you can transfer them to an airtight container for easier storage and freeze them for at least two months.
When ready to serve, you can cook them straight from frozen – no need to thaw. Simply place them in a hot pan and fry until crisp and golden from the outside. Then add a little water to the pan and steam, covered, for a further 5 minutes or so, until they’re fully cooked through.
These vegan mushroom stuffed potato dumplings are perfect for any occasion. Especially if you’re looking for a dish that will give you comfort and warm your stomach, this is a must-try! I love to serve them just crispy fried on a bed of fresh spinach, topped with garlic mushrooms and vegan parmesan cheese. However, if you cook these potato balls on Christmas, Thanksgiving, or other family gatherings, I recommend pairing them with vegan gravy or creamy mushroom sauce, and vegan meatballs. For a cozy weeknight dinner on cold winter days, you could even add them to creamy mushroom soup. Either way, you will surely love this easy-to-make soul food recipe!
Tips on how to make perfect stuffed potato dumplings
- Do not overfill your dumplings, or you won’t be able to seal them properly.
- The cooking time of your stuffed potato gnocchi may vary depending on the size of your dumplings.
- A good indicator that your dumplings are ready is when they swim or float on top of the water.
- If you’re wondering what type of potatoes to use, I recommend using Russets (starchy baking potatoes) or an all-purpose potato like Yukon Gold.
- Cook your dumplings at a low simmer, but please don’t allow the water to boil. Otherwise, your dumplings will fall apart.
- “Test Cook” a dumpling. If you’re trying out different types of flours, starches, or potatoes, and you’re not quite sure whether your dumplings will hold up, I recommend cooking a test dumpling ahead.
This Mushroom Stuffed Potato Gnocchi recipe is:
- Vegan (egg-less dairy-free)
- Can be made gluten-free
- Pretty easy to make
- Crispy on the outside
- Soft on the inside
- Stuffed with Mushroom filling
- So delicious!
- Perfect as a side dish or main course for lunch or dinner!
Did you like this recipe?
If you enjoyed this recipe and want to try similar recipes, here are some equally delightful dishes you can try:
- Vegan Pierogi with Mushroom Filling (Polish Dumplings) – If you love my potato dumplings and ravioli recipes as well, then this is the recipe you’re looking for. It is simple, comforting, yet incredibly delicious.
- Pumpkin Gnocchi Recipe – This gnocchi is perfect for the fall season! It’s satisfying and one of my favorite comfort food.
- Gnocchi Vegetable Stir-fry (Vegan) – Got some leftover vegetables in your pantry? How about a colorful veggie stir-fry dish? You can practically add and substitute the ingredients as you like. Whether you make it with traditional potato gnocchi or with these German stuffed potato dumplings – both options will be great!
If you try these vegan mushroom stuffed potato dumplings, please leave me a comment and star rating below sharing how you liked this German recipe! And if you take a picture of your dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Enjoy your meal!
Vegan Stuffed Potato Dumplings with Mushroom FillingAuthor:
- 1 Recipe Gnocchi dough
- 7 oz mushrooms sliced
- 1 onion diced
- 2 garlic cloves minced
- 2-3 tbsp soy sauce or tamari sauce
- salt and pepper to taste
- fresh parsley chopped
- neutral oil or vegan butter (for frying)
*Note: Please watch the recipe video and check out the step-by-step photos above for visual instruction!
- Prepare the gnocchi dough according to this recipe.
- Heat some oil or vegan butter in a pan. Add the mushrooms and sauté for about 4-5 minutes until golden brown. Next, add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally. Lastly, add the soy sauce and stir to combine.
- Transfer everything to a food processor and blender. Add parsley, a little salt, and pepper, and blend until smooth or leave a little texture. (Alternatively, use a stick blender). Taste and adjust seasonings as needed, then fill it into a piping bag (or simply use a spoon to stuff the dumplings).
- With wet hands, take a portion of dough, depending on the desired size. Shape it into a ball and press a mold into the middle with your thumb. Add about 2 teaspoons of the filling into the mold and seal the potato dumpling as shown on the step-by-step photos above or in the recipe video.
- Continue this process with the remaining dough and filling.
- Once all dumplings are prepared, bring a large pot of salted water to a boil. Reduce the heat to a simmer and carefully drop in the dumplings. Simmer for about 4-6 minutes, or until they float to the surface.
- Heat some oil or vegan butter in a large pan and fry the dumplings until they’re golden-brown and crispy on each side.
- Filling: Feel free to get creative with the filling. You can also fill them with pesto or even skip the filling completely to make traditional potato dumplings.
- You can find storing and freezing instructions and helpful tips in the blog post above.
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