John Myers
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Vegan Dumpling Dough
The perfect vegan dumpling dough recipe with a picture and simple step-by-step instructions.
For the dumpling dough (6-8 pieces)
- 200 g Wheat flour
- 200 g Durum wheat semolina (twice ground)
- 50 g Cornmeal
- 1 tbsp Homemade vegetable stock powder
- 2 tbsp Sunflower oil
- 200 ml Water
- Sift the flour into a bowl, mix with the semolina, corn flour and vegetable salt, add oil and water and knead to a firm dough (let knead). Add a little flour if necessary. Shape the whole thing into a ball, wrap it in foil and let it rest for 1 hour.
- Then knead the dough again thoroughly and divide it, then gradually roll out small portions and pour the filling onto the dough with a spoon, brush all over with water, then close it and press it all around with a fork.
- Bring the salt water to the boil, gradually put the toll bags in and let them steep for 10 minutes, then remove the Maultaschen with a slotted spoon and continue processing.
As a side dish …
- with fried onions and salad … or … or … or
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