Polish dumplings are traditionally vegan because there is no dairy. It’s just water and a little oil. Very simple and economical, which has always been very important in Polish cooking.
I think that vegan dumplings are quite delicate and fragile and I actually prefer to add it with an egg. This makes the dough a bit denser, but I discovered that I have fewer “blows” during cooking and dumplings, they remain a bit more solid.
I throw away the dough very thin, so it is important for me not to fall apart.
I encourage you to try both versions and decide which is the best for you. You can find a recipe for my dumplings “non-vegan” here: Russian dumplings.
Ingredients for Polish dumplings
- 3 c / 375 g of universal flour
- 1 teaspoon of salt
- 2 tablespoons of oil
- 1 ¼ c / 300 ml of hot water
Instructions
To make a dough, first place the flour and salt in a bowl, mix slightly.
Add oil and water.
Mix until the ingredients combine and form a ball of dough.
Knead only to a well-connected (about 2-3 minutes).
