Vegan stuffed dumplings with Brussels sprouts and cranberry sauce
Unfortunately, we didn't have dumplings very often when I was a child, and when we did, we often used a ready-made mix from the supermarket. Homemade potato dumplings taste so much better – we're happy to put in the extra time to prepare them.
- For the filled dumplings:
- 800 g hard-boiling potatoes
- 100 g potato starch
- 50 g flour
- 50g soft vegan butter
- 1 tsp ground nutmeg
- 1 onion
- 1 clove of garlic
- 150 g mushrooms
- 250 g veganes Hack
- 1 tsp sweet paprika powder
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1-2 tablespoons soy sauce
- 10 g soy or chickpea flour (optional)
- Vegetable oil for frying
- Salt
- Pfeffer
- For the cranberry sauce:
- 200g fresh cranberries
- 100 ml vegan red wine
- 4 tablespoons of sugar
- 1 tsp cinnamon
- 2 oranges (zest and juice)
- Aside from that:
- 500 g Brussels sprouts
- 4 tablespoons neutral vegetable oil
- 1 tbsp agave syrup
- 1-2 tablespoons of sugar
- Salt
- Pfeffer
- Place the potatoes (with their skins on) in a pot, cover with cold water, and add a generous amount of salt. Bring the water to a boil, then simmer over medium heat for about 20 minutes, or until the potatoes are tender. Drain and let them steam dry in the warm pot.
- Wash the cranberries and place them in a saucepan. Add the vegan red wine, sugar, cinnamon, orange zest, and juice, and simmer over medium heat for about 5-10 minutes, until the sauce has thickened slightly. Add more cinnamon if desired. Keep the sauce warm or reheat it briefly before serving.
- Peel the potatoes and mash them with a potato ricer until the mash contains no large lumps. Add potato starch, flour, and softened vegan butter, and mix everything into a dough. Season with salt, pepper, and nutmeg.
- For the filling, peel and finely chop the onion and garlic. Clean the mushrooms with a damp cloth and also chop them very finely.
- Heat vegetable oil in a pan and sauté the diced onion until translucent. Then add the mushrooms, chopped garlic, vegan mince, sweet paprika, oregano, cayenne pepper, and black pepper, and sauté over medium heat for about 5-10 minutes. Towards the end of the cooking time, deglaze with soy sauce. Remove the filling from the heat and set aside to cool slightly.
- Preheat the oven to 200°C (390°F). Trim and halve the Brussels sprouts and place them in a baking dish. Add vegetable oil, agave syrup, salt, and pepper, and mix well. Roast the Brussels sprouts in the oven for about 15 minutes, until lightly browned. After this time, sprinkle sugar over the sprouts and return the dish to the oven for another 5-10 minutes, until the sugar is caramelized.
- Once the dumpling filling has cooled, form eight equally sized balls from the mushroom and minced meat filling. If they don't hold together, you can add some soy or chickpea flour for stabilization.
- Divide the dumpling dough into eight equal portions. Place a piece of dough in your hand, put a mushroom-minced meat ball in the center, and then roll the dough around it to form a round dumpling.
- Salt a large pot of water and bring it to a simmer. It shouldn't be boiling, just barely. Let the potato dumplings simmer in the water for about 20 minutes. They will float to the surface when they're done. To test if they're cooked, you can take one dumpling out of the water and taste a small piece.
- Serve the filled dumplings with the cranberry sauce and the baked Brussels sprouts.
Since stuffed dishes always taste at least twice as good, our potato dumplings today are filled with vegan mince. This is also the perfect surprise if you've invited guests over for dinner and haven't told them beforehand. It's important to season the filling generously, as the potato mixture will absorb a lot of the flavor. We formed small, round balls from the "mince" filling – to make the mixture stickier and help it hold together better, we added chickpea flour. Alternatively, you can omit the flour and simply place the unshaped filling onto the potato dumpling dough, then roll the dough around the filling.
If you can't or don't want to roast the Brussels sprouts in the oven, you can alternatively boil them in water and then roast and caramelize them in a pan. The sweetness of the Brussels sprouts harmonizes perfectly with the acidity of the cranberry sauce. Opinions on the sauce varied widely during our taste test. Some found it far too sour, others too sweet. So be sure to taste your sauce carefully before serving, as fresh cranberries can be very tart.
