These vegan potato dumplings are made with Grandma's traditional Silesian 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!
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!