Vegan pretzel dumplings with chanterelle ragout
The fifth season of the year has begun: dumpling season! Dumplings, or potato dumplings, are definitely among our favorite side dishes. Even though they are a bit more complicated to make than rice or potatoes, their soft dough, which we can deliciously dip into a creamy sauce, rolls straight into our hearts.
- For the pretzel dumplings:
- 3 (approximately 300 g) pretzels or lye sticks
- 10 g parsley
- 2 shallots
- 3 EL vegane Butter
- 30 g Soy flour
- 100 ml plant-based milk
- nutmeg
- Salt
- Pfeffer
- For the chanterelle ragout:
- 300 g chanterelles
- 1 shallot
- 2 EL vegane Butter
- 1 EL Mehl
- 100 ml vegetable broth
- 150 ml vegan cooking cream
- 10 g flat-leaf parsley
- 0.5 lemon
- nutmeg
- Salt
- Pfeffer
- Pretzel dumplings
- Halve the pretzels (or lye sticks) lengthwise and cut them into very small pieces with a bread knife. Alternatively, you can tear the pretzels apart with your hands. Wash the parsley and chop it finely.
- Peel and finely dice the shallots. Heat vegan butter in a pan and fry the diced shallots until translucent.
- Whisk together soy flour and plant-based milk in a large bowl. Add the pretzel pieces, chopped parsley, and sautéed shallots. Season with nutmeg, salt, and pepper, and knead with your hands until a dough forms. Let the dough rest for 10 minutes.
- Then form 6 dumplings from the mixture and let them rest for another 5 minutes.
- Tip: If you can't form dumplings from the mixture, it's probably because the pretzels weren't crumbled finely enough. In this case, simply knead the mixture more firmly and for longer with your hands until it becomes finer and more pliable. The longer you knead the mixture firmly, the easier it will be to form the dumplings.
- Heat a large pan with vegan butter and fry the dumplings in it for 15 minutes with the lid on. After 5 minutes, add a little water (50-100 ml) to steam the dumplings. Turn the dumplings occasionally so that all sides become crispy.
- Chanterelle ragout
- Clean the chanterelles thoroughly with a damp cloth. Sand often gets trapped in the gills – so be thorough and use a small brush to help! Peel and finely dice the shallot.
- Tip: A kitchen brush is particularly well-suited for cleaning, as it allows you to easily reach into the slats. Alternatively, a damp kitchen towel or a brush will do the trick.
- Heat a pan with vegan butter over medium heat and sauté the chanterelles for 10 minutes. Add the diced shallots and sauté until translucent. Season with salt, pepper, and a pinch of nutmeg.
- Sprinkle the flour over the mushrooms and sauté for about 1 minute. Pour in the vegetable broth, stirring well. Then add the vegan cooking cream and simmer for about 5 minutes. If you prefer a saucier, you can add more cooking cream.
- Wash and finely chop the parsley. Reserve some parsley for serving. Add most of the parsley and a little lemon juice to the ragout and season with salt, pepper, and nutmeg.
- Place the chanterelle ragout and pretzel dumplings on the plates and sprinkle with the remaining chopped parsley.
We've already shown you that you don't need eggs to make dumplings, for example, when making mini dumplings from breadcrumbs, wild garlic dumplings, yeast dumplings, apricot dumplings, or our classic potato dumplings. We usually mix some soy or chickpea flour with water or plant-based milk instead, which holds the dough together perfectly. But starch also does the job flawlessly.
We've always eyed pretzel dumplings enviously on other people's plates. Originally from Bavaria, pretzel dumplings are a perfect way to use up leftover pretzels from the day before. We often serve them with a creamy chanterelle sauce. If chanterelles aren't in season, you can, of course, substitute other mushrooms or use dried ones. Speaking of which, chanterelles are in season from mid-June to the end of October. When buying them, make sure they look fresh, smell good, and are as undamaged as possible. Try to avoid broken ones so you can use large, plump chanterelles, as these are much easier to clean. We've included a few cleaning tips below in the recipe. Now, let's get baking!
