POTATO AND VEGETABLE DUMPLINGS
Soft dough dumplings filled with creamy mashed potatoes mixed with sautéed onions, red bell pepper, and fresh parsley. These comforting dumplings are boiled and served with sautéed vegetables and a creamy sauce or vegan alternative.
⏲️ Prep Time: 1 hour
🍳 Cook Time: 15 min
🍽️ Yields: 40 dumplings
🥣 Ingredients
Dough:
- 250 g all-purpose flour (type BL55)
- 130 ml water
- 1/2 teaspoon salt
Filling:
- 500 g starchy potatoes (for mashing)
- 2 onions
- 1/2 red bell pepper
- 1/4 bunch parsley (chopped)
- 5 tablespoons oil
- Salt and pepper to taste
👩🍳 Instructions
- In a bowl, make a well in the flour and add salt and water. Gradually incorporate flour into water with fingers until dough forms.
- Knead dough by hand for 2–3 minutes, then optionally in a bread machine on dough program for 13 minutes. If kneading only by hand, continue for at least 10 minutes until smooth.
- Place dough on a lightly floured surface, cover with a bowl, and rest for at least 30 minutes.
- Meanwhile, peel and cube potatoes, then boil in salted water until tender.
- Finely chop onions and bell pepper. Heat oil in a wide pan and sauté vegetables over low heat for about 30 minutes until onions are soft and golden, stirring occasionally.
- Drain potatoes and mash them. Stir in half the sautéed vegetables with a bit of oil to keep the mash moist. Add chopped parsley and mix well.
- Divide dough into 3 portions for easier handling. Roll each portion thinly on a floured surface. (If you have a pasta machine, roll dough to thickness setting 4.)
- Cut circles of 6 cm diameter from the dough using a glass or ravioli cutter. Re-roll scraps as needed.
- Place 1 teaspoon of filling onto each circle. Fold dough over to form a half-moon shape and press edges firmly to seal.
- Arrange dumplings on a parchment-lined tray sprinkled with flour.
- Bring a large pot of salted water with a bay leaf to a gentle boil. Reduce heat to simmer.
- Cook dumplings in batches (do not overcrowd) for about 3 minutes after they float to the surface (total 5–6 minutes).
- Remove dumplings with a slotted spoon and drizzle with remaining sautéed vegetables.
- When not fasting, serve with sour cream. For vegan option, blend 150 g silken tofu with 1 tablespoon nutritional yeast, 2 tablespoons lemon juice, and a pinch of salt until creamy.
💡 Tips
- Kneading dough well improves texture and elasticity.
- Slow sautéing vegetables brings out sweetness and depth.
- Seal dumplings carefully to prevent leaking.
- Vegan sour cream alternative is light and tangy, complementing the dish well.
🎉 Perfect For
- Comforting vegetarian meals
- Family dinners and gatherings
- Vegan-friendly hearty dishes
📝 Final Thoughts
These potato and vegetable dumplings offer a satisfying balance of soft dough and flavorful filling, perfect paired with creamy sauces or vegan alternatives for a wholesome, comforting meal.