Vegan Apricot Dumplings with potato dough

This recipe for vegan apricot dumplings from potato dough is really easy to make and tastes heavenly! The potato dough consists of only two ingredients: Potatoes and potato starch!

With this vegan potato dough, I especially like that the intrinsic flavor of the potatoes is particularly prominent in this recipe. The dough does not taste as "heavy" as Apricot Dumplings from Curd cheese.

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• Ingredients
• Instructions
• Can I freeze vegan Apricot Dumplings from potato dough?
• 🖨️ RECIPE CARD FOR PRINT
• Vegan Apricot Dumplings (potato dough)

Potato dough, which consists only of potatoes and starch or potato flour, is not a new vegan trend, but has been traditionally prepared this way for ages in many regions of Austria and other European countries.

The potato dough without egg is a little less fluffy than with egg and semolina, but it holds together very well and especially filled dumplings can be formed very well with it.

Check out my non-vegan Apricot Dumpling Recipe with potato dough here.

These dumplings made from vegan potato can be filled as desired, for example with strawberries, plums, nougat or also spicy with roasted onions, garlic, herbs and mushrooms, cabbage or also (not vegan) with minced meat, leftover roast meat, bacon, etc.

Ingredients

Here is detailed information about the ingredients you need for the recipe. You can find the short version of the recipe in the printable recipe card at the end of this post.

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For the vegan potato dumplings you will need the following ingredients:

• Floury potato (e.g. for mashed potatoes) - If there are no floury potatoes on hand, the recipe also works with waxy varieties, but then you are often left with larger lumps after pressing that need extra hand mashing. The consistency of the dumplings is then also somewhat firmer.

• Potato starch - alternatively also corn starch. There are also recipes that use potato flour, but the quantities in this recipe are based on potato starch.

• Apricots - 6 to 8 pieces, depending on size.

• sugar cubes (optional) - 1 piece per apricot

For the toasted breadcrumbs, you will need:

• Breadcrumbs from dry rolls or white bread - the dumplings also taste well with spelt breadcrumbs, but breadcrumbs from dark rye bread I do not recommend, because here the inherent taste of the breadcrumbs is very dominant and also somewhat more sour.
  
  Here you can find instructions on how to make breadcrumbs easily in a blender.

• neutral oil such as canola oil, corn oil or vegan butter, vegan margarine - coconut oil is also possible, but then it does not taste like grandma's anymore. ;D

• vanilla sugar - alternatively granulated sugar (optional)

• Powdered sugar for sprinkling (optional)

Instructions

Here comes a detailed step-by-step guide with pictures.

To see the short version of the recipe, click here:

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1. Cook and press potatoes

Boil potatoes (with the peel) and a pinch of salt until soft. Let cool unpeeled (best the day before). Press through a potato ricer or alternatively grate or mash with a potato masher or fork. (do not mix in a blender!).

2. Knead potato dough

Immediately after pressing the potatoes, add the starch and knead with your hands into a smooth dough. Kneading in a mixer is not necessary here, because the dough should be kneaded only very briefly and would not form so well in the mixer.

Do not knead the dough too long, otherwise it will lose its elasticity. Only knead until it holds together well.

If freshly cooked potatoes were used, you may need to incorporate a little more starch. While doing this, gradually knead in more starch until the dough doesn't stick to your hands as much, but still holds together well.

You can cover and let rest for 10-20 minutes for better binding.

3. Shape dumplings

In the meantime, while the dumplings are being formed, a large pot of water should already be brought to a boil on the stove. Lightly salt the water.

The apricots can be used directly with their stone or with a piece of sugar cube in the middle. To do this, press out the core with the handle of a wooden spoon. This way the apricot remains round. Then press a piece of sugar cube into the apricot instead of the stone.

Frozen apricots can also be used: best use them while still frozen, otherwise the dumpling fall apart more easily. I usually freeze apricots for dumplings already with sugar cubes inside. 😉

Divide the dough into equal sized pieces and shape each piece into a round disk.

If the dough is still very sticky, sprinkle the work surface and your hands with a bit of flour (or starch).

Place an apricot in the center of each slice and close well. The dough should not have a hole at any point and should enclose the apricot evenly. Roll round with hands or on work surface.

As soon as possible after shaping, put dumplings into boiling water and simmer on low heat for about 15 minutes. For frozen apricots a little longer. The dumplings should always simmer gently, but not stop cooking completely.

4. Toast breadcrumbs

In the meantime (or earlier) roast the breadcrumbs: Heat the fat in a large frying pan and roast the breadcrumbs with vanilla sugar (and/or) sugar on medium heat until golden brown, stirring constantly.

Strain the cooked dumplings and carefully roll them in the breadcrumbs while still hot. Serve with powdered sugar.

Maybe you also like the following vegan Austrian recipes:

Can I freeze vegan Apricot Dumplings from potato dough?

Yes, vegan apricot dumplings made from potato dough can be frozen both cooked and uncooked. Even if they are already rolled in the breadcrumbs, you can freeze them, but the result when defrosting is then somewhat drier.

The best result is obtained by freezing the filled, uncooked apricot dumplings. When defrosting, they are put directly into boiling water and then taste almost as good as fresh!

Pro-tipp: Freezing uncooked potato dumplings is insanely convenient if you've invited a lot of guests and want to save time on the day of the party!

With the dumplings already cooked, there is a greater risk of the dumplings falling apart as they thaw.

🖨️ RECIPE CARD FOR PRINT