Wild garlic dumplings in a crispy coating – vegan

Do I hear crispy coating? And wild garlic? And dumplings? I’m in!
The aroma of freshly picked wild garlic combined with traditional German potato dumplings.
My recipe for wild garlic dumplings is a loving farewell to hearty, filling winter meals and a greeting to the approaching fresh spring dishes.

In the photos, you can see my German dumplings with wild garlic in a crispy coating on an aromatic, creamy mushroom and wild garlic cream sauce that I made from leftovers, like the pomace of my wild garlic oil. I’ll explain exactly how I made the sauce further down.

Potato dumplings with wild garlic in a crispy breadcrumb coating

My wild garlic dumplings are classic potato dumplings with wild garlic. But of course, they’re purely plant-based, like everything on Daily Vegan. The wild garlic treats the dumplings with a gorgeous green color, they look fresh, and they taste and smell incredibly aromatic.
Wrapped in a crispy breadcrumb coating, which gives the dumplings a wonderful crunch.
Comment at the table: “You can really taste that this is the first wild garlic of the spring. The aroma is just so wonderful!” I didn’t tell him that I’ve been eating wild garlic constantly for two weeks now, and that the wild garlic was already from my third harvest.

The crispy coating of the wild garlic dumplings is optional.

Of course, a crispy coating is incredibly delicious, but the crumbly butter coating doesn’t suit all dishes. You can, of course, make this dumpling recipe without the crispy coating; then you’ll have beautiful, green potato dumplings with the robust aroma of fresh wild garlic.

What do wild garlic dumplings go well with?

These aromatic German dumplings in a crispy coating are an excellent side dish for many savory dishes. They’re a wonderful green surprise, especially for hearty vegan meat dishes. They perfectly round off a meal.

Here are some recipes that go well with wild garlic dumplings in a crispy coating:

• Vegan rack of lamb – made from seitan – even with bones
• Roasted vegan goose leg recipe – a festive plant based dish
• Stuffed vegan goose or stuffed vegan turkey – a festive meal
• Festive stuffed roast with squeezed potatoes on shallot puree with berry and ginger caviar
• Cauliflower or broccoli baked in herbal dough on red wine shallots
• Vegan smoked bacon, made from seitan
• Seitan steaks in red wine glaze with potato roses and green beans
• Crispy vegan chicken drumsticks on veggies

More side dishes to complete the meal:

• Crispy Brussels Sprouts from the Oven with Balsamic Honey Glaze
• Beetroot salad with apple, made from regional produce
• Gourmet garlic mushrooms from the oven

Vegan German dumplings made easy and guaranteed to succeed

Dumpling dough without eggs? A lot of people think, that means that the dumplings would fall apart or become mushy when cooked.
But, with my recipe, vegan German dumplings turn out just the way you love them. With the perfect soft, yet firm texture that a truly good Knödel (dumpling) needs. Combined with the crispy coating of breadcrumbs fried in vegan butter and the spice of wild garlic: a dream!

And the best part: vegan dumplings are incredibly easy to make. My dumpling dough for these wild garlic dumplings is based on German potato dumplings.

The sauce you see underneath the dumplings is a delicious way to use up leftovers.

My mushroom and wild garlic cream sauce underneath the dumplings in the photos fits well with my preference for zero-waste cooking.

The sauce in the photos is a way to use up leftovers, as I don’t like throwing away food. It’s incredibly easy to make. And if you’re planning on making my green wild garlic oil, I recommend you prepare this sauce afterward.

I had a few mushrooms left over, so I quartered them. While the dumplings were cooking in the water, I fried the mushrooms in a little oil. Then I added the flour from the wooden board where the dumplings were resting. I briefly continued to sauté the mushrooms in it, which gave me a nice, creamy sauce.

I then deglazed the pan with a little leftover white wine and stirred in vegan cream. Since I still had the wild garlic promace from my green wild garlic oil, I added that to the sauce as well.

Finally, I simply seasoned the sauce with salt and pepper. And when serving, I drizzled a little wild garlic oil on top.

That’s how easy it was to make a fantastic sauce for my wild garlic dumplings using just leftovers and vegan cream.

Show me your wild garlic dumplings

Please follow me on Instagram or Facebook. And I’d love it if you made my German dumplings with wild garlic recipe and posted a photo of it, tagging my account. Because I always find it really fun and exciting to see how my recipes are prepared in other kitchens!

Wild garlic dumplings in a crispy coating: Preparation in pictures

Here you can see the entire preparation and cooking process for the German dumplings with wild garlic. Afterwards I’ll continue with the written recipe.

Shaping and cooking the dumplings:

Preparing the crispy coating:

Ingredients for 8 crispy wild garlic dumplings:

100 g finely chopped wild garlic

Vegan dumpling dough:

500 g cold, cooked potatoes from the day before
1 heaped tablespoon chickpea flour
80 g flour
30 g wheat semolina
60 g vegan quark or skyr
Salt
Pepper

Crispy coating for the dumplings:

100 g vegan butter or margarine
80 g breadcrumbs or panko
1 teaspoon salt
1/2 teaspoon pepper

Preparation:

Dumpling Dough:

1. Mash the cold, boiled potatoes into a smooth, lump-free mash. It’s best to cook the potatoes the day before, so you don’t have to wait to prepare the dumplings.
2. Thoroughly mix the mashed potatoes with the remaining dough ingredients.
3. Then knead in the chopped wild garlic.
4. Season with salt and pepper.
5. Let the wild garlic dumpling dough rest for ten minutes.
6. Divide the dumpling dough into 8 equal pieces.
7. Moisten your hands with cold water and shape each piece into a dumpling in your palms. It’s best to store raw dumplings on a floured surface before cooking to prevent them from sticking.

Cook the wild garlic dumplings:

1. Place the vegan dumplings with wild garlic in boiling, salted water and let them simmer for 10 minutes.
2. Then remove them from the water with a ladle, which will also ensure they are strained.

Crispy Coating:

1. For the breadcrumb butter, melt the vegan butter in a pan; the vegan butter should be nice and hot.
2. Stir in the remaining ingredients for the breadcrumb butter and fry until the breadcrumbs turn brown, stirring frequently.
3. Remove from the heat and roll the hot dumplings in the butter.

Enjoy!