These vegan potato dumplings are made with Grandma’s traditional Polish 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!
The best vegan potato dumplings
My grandma makes the best Silesian potato dumplings – and the great thing is that they even turn out perfectly without eggs! They’re easy to shape, not sticky at all, really nice and soft, and taste incredibly delicious!
So today I’ll show you how to make Grandma’s vegan potato dumplings in no time! I’m sure your whole family will love them!
Potato dumpling variations
Potato Dumplings or “Kartoffelklöße” is a traditional German dish, however, there are some variations and different ways of preparing them, depending on the region. In some recipes the dumplings are made from raw potatoes and in some they are made from cooked potatoes. There are also “dumplings half and half” (Thuringian dumplings), which are made from both cooked and raw potatoes.
Silesian potato dumplings “Kließla” or in Polish “Kluski śląskie” are made from boiled potatoes and some flour for binding. Typically, they are formed into flattened balls with a a small hole or dimple in the middle to help the sauce stick. However, my grandma usually shapes the Polish dumplings classically round and sometimes fills them with croutons or mushrooms as in my recipe for stuffed potato dumplings.
Ingredients for this recipe
For this recipe you only need 3 ingredients plus some salt and a pinch of nutmeg. The 3 basic ingredients are:
- Floury potatoes: such as Russet Potatoes
- Vegan butter: or margarine
- Potato flour: also known as potato starch
How to make vegan potato dumplings
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Boil the potatoes
First, boil the whole potatoes in salted water for about 20-30 minutes, depending on size. Then drain, peel immediately, and press through a potato ricer or mash with a potato masher.
Allow to cool for a short while, then add soft vegan butter or margarine, potato flour, salt and nutmeg and mix everything gently with the palms of your hands to form a dough.
Tip: Do not overwork the potatoes or they will become sticky, gooey and tough.
Step 2: Shape and cook the dumplings
Divide the potato dough into 8 equal portions (about 2.6 oz / 75 g each) and shape into round dumplings. Bring a large pot of salted water to a boil. Then reduce the heat to a simmer.
Now carefully add the dumplings into the hot water and let them simmer until they float to the surface, about 20 minutes. Then remove with a slotted spoon or skimmer and drain well before serving.
Note: Make sure the water doesn’t boil rapidly when cooking the dumplings, or they may fall apart!
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!
This recipe for vegan potato dumplings is:
- Plant-based
- Egg-less
- Gluten-free
- Quick and easy
- A family’s favorite
- Healthy
- Hearty
- Totally delicious!
- Perfect as a side dish for lunch or dinner!
If you try this easy vegan recipe for Grandma’s Polish Potato Dumplings, feel free to leave me a comment and a star rating! And if you share a photo of your delicious dish on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy cooking! 🙂
Grandma's Vegan Potato Dumplings
Author:Ingredients
- 17.6 oz (500 g) floury potatoes e.g. Russet Potatoes
- 1.5 tbsp (25 g) soft vegan butter or margarine
- ½ cup (80 g) potato flour also known as potato starch
- 1 tsp salt
- a pinch of nutmeg optional
Instructions
*Note: Check out the recipe video + step-by-step pictures at the top of the post!
Boil potatoes
- 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 (approx. 2.6oz/75g 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!
- Enjoy your meal!
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.
- Instructions for make ahead, storing and freezing, as well as other helpful tips and information are mentioned in the blog post above!
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Thanks for this recipe!!!! We made these tonight for the Vegan Chicken and Dumplings recipe I had – using these instead of the flour dumplings that the recipe called for. I did not add the nutmeg because I didn’t think that would go well with the flavor profile of the soup. I only used 1/4 cup corn starch because I couldn’t find a definitive answer to the ratio of potato flour to corn starch. I made 16 smaller balls instead of 8 larger ones. They came out like firm balls of mashed potatoes and were really good. I had wanted to save a couple to see what they would be like the next day but we ended up eating all of them because they were so tasty! Now I can’t wait to make them again to have with the suggestions in the blog, but especially with your braised red cabbage!
Thank you so much. 🙂 Glad you liked them. ❤️