This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Plums come in all shapes and sizes. Be sure to buy the smallest plums possible if you want to put whole plums in your knedle. If you can’t find small plums that’s ok, you may just want to cut them into smaller pieces to lessen the risk of your plum dumplings exploding in the hot water.
Vegan Knedle
Details
8 to 10 dumplings
60 minutes
30 minutes
Print
Ingredients
- Dough
1.5 pounds Potatoes (I used yukon golds)
3 cups All Purpose Flour
3 tablespoons Vegan Butter
2 Vegan Eggs (I used Bob’s Red Mill Egg Replacer)
3 tablespoons Salt
- Filling
10 Plums
Sugar (optional, as need)
- Topping
1 cup Breadcrumbs
1 cup Sugar (plus more as needed for optional plum topping)
5 tablespoons Vegetable Oil
1 teaspoon Salt
Directions
- Dough
- Peel, wash, and dice potatoes. Place in a medium pot, fill with water, and add salt. Allow potatoes to boil until fork tender, then drain water and remove from heat.
- Add vegan butter and mash until smooth. Slowly add in flour until a dough is formed. Knead for a few minutes, set aside, and allow to rest.
- Filling
- Wash plums, slice in half, and remove seeds. Optionally you may add small amounts of sugar into each plum. Set aside until ready for use.
- Assembly
- Cut dough into 8 to 10 pieces. Roll each piece into a ball. Dust a table or cutting board with excess flour, Place the ball onto the table and roll out until between 1/4 and 1/3 inch thick.
- Place a whole plum in the middle of the fattened dough. Shape dough around the plum until completely enclosed. Shape dough around plum to ensure there are no cracks. Set aside, and repeat until you run out of plums or dough.
- Topping
- Heat up a pan on medium high heat. Once up to temperature add oil and breadcrumbs. Toast until breadcrumbs are golden then remove from heat.
- Once breadcrumbs cool add sugar and toss. Set aside.
- Optional: With any extra plums dice up and add to a small pot. Add a 1:1 ratio of sugar and water. Bring to a simmer and allow to thicken until it becomes a simple syrup. Set aside.
- Cook
- Fill a large pot with water and bring to a boil. Once boiling slowly add each dumpling to the pot. Allow to boil for about 20 minutes or until fully cooked.
- Once cooked remove from water and pat dry. Roll cooked knedle in breadcrumb and sugar mixture. Serve immediately with optional plum simple syrup topping. Enjoy hot!
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