Vegan Stuffed Dumplings with Brussels Sprouts and Cranberry Sauce
Unfortunately, I didn't eat dumplings very often when I was a child, and when I did, it was a convenience product from the supermarket. But homemade potato dumplings taste so much better – so we willingly accept the longer preparation time. For this recipe, the potatoes need to be cooked before you prepare the dumplings. If you're looking for a recipe for dumplings with raw potatoes, check our this recipe.
Since stuffed food always taste at least twice as good, today's potato dumplings are stuffed with vegan mince. This is also the perfect surprise when you've invited guests for dinner whom you haven't told about it before. It's important to season the filling heavily, as the potato mixture absorbs much of its flavor. We formed small round balls from the vegan mince filling. To make the mixture stickier and hold together better, we added chickpea flour. Alternatively, you can omit the flour and add the filling unformed on the potato dumpling dough and then roll the dough around the filling.
If you can't or don't want to bake the Brussels sprouts, you can also boil them in water beforehand, then fry and caramelize them in a frying pan. The sweetness of the Brussels sprouts harmonizes perfectly with the tartness of the cranberry sauce. However, during test cooking, the opinions on the sauce varied widely. Some found it far too sour, others too sweet. So season your sauce to taste before serving, as fresh cranberries can be very sour.
Vegan Stuffed Dumplings with Brussels Sprouts and Cranberry Sauce
Ingredients
For the stuffed dumplings:
- 800 g (28 oz) waxy potatoes
- 100 g (3.5 oz) potato starch
- 50 g (0.5 cup) flour
- 50 g (0.25 cup) soft vegan butter
- 1 tsp ground nutmeg
- 1 onion
- 1 garlic clove
- 150 g (5.5 oz) mushrooms
- 250 g (9 oz) vegan minced meat
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1-2 tbsp soy sauce
- 10 g (1 tbsp) soy or chickpea flour (optional)
- vegetable oil for frying
- salt
- pepper
For the cranberry sauce:
- 200 g (7 oz) fresh cranberries
- 100 ml (0.5 cup) vegan red wine
- 4 tbsp sugar
- 1 tsp cinnamon
- 2 oranges (zest and juice)
Also:
- 500 g (18 oz) Brussels sprouts
- 4 tbsp vegetable oil
- 1 tbsp agave syrup
- 1-2 tbsp sugar
- salt
- pepper
Instructions
Add unpeeled potatoes to a pot and cover with water. Season with salt and bring to a boil. Cook potatoes over medium heat for approx. 20 minutes, or until they are done. Then drain and let them steam out in the still warm pot.
Wash cranberries and transfer them to a saucepan. Add vegan red wine, sugar, cinnamon, orange zest, and juice, and let the mixture simmer over medium heat for approx. 5-10 minutes until the sauce has slightly thickened. Add more cinnamon to taste. Keep the sauce warm afterwards or reheat it just before serving.
Peel the potatoes and mash them with a potato ricer until the mashed potatoes don't contain any large chunk anymore. Add potato starch, flour, and soft vegan butter. Stir to combine until you get a dough. Season with salt, pepper, and nutmeg.
For the filling, peel and finely chop the onion and garlic. Clean and very finely chop the mushrooms.
Heat vegetable oil in a frying pan and sauté the onion until translucent. Add mushrooms, garlic, vegan mince, sweet paprika, oregano, cayenne pepper, and pepper, then fry for approx. 5-10 minutes over medium heat. At the end of the cooking time, deglaze with soy sauce. Remove the filling from the stove and set aside until it has cooled down a bit.
Preheat the oven to 200°C/390°F (top and bottom heat). Clean and halve the Brussels sprouts, then transfer them to a baking dish. Add vegetable oil, agave syrup, salt, and pepper, and toss to coat. Bake the Brussels sprouts in the preheated oven for approx. 15 minutes, until they are lightly browned. Once the time is up, sprinkle sugar over the Bruussels sprouts and return the baking dish to the oven for another 5-10 minutes, or until the sugar is caramelized.
Once the filling has cooled, form it into eight equal-sized balls. If they don't hold together, you can add some soy flour or chickpea flour to stabilize them.
Divide the dumpling dough into eight equal-sized portions as well. For each stuffed dumpling, take one portion of the dough and place a mushroom-mince ball in the center. Roll the dough around it to form a round dumpling.
Bring a large pot of salted water to a simmer. It shouldn't really be bubbly boiling, but always just before. Cook the potato dumplings in simmering water for approx. 20 minutes. They will float to the surface once they are done, but to test if they are actually cooked through, you can remove a dumpling out of the water and taste a small piece of it.
Serve the stuffed dumplings with cranberry sauce and the baked Brussels sprouts.
