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, as in this recipe. 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 called it the perfect pressure of dumplings, because I always seem great. It’s a bit loose, but it fills up well.
Ingredients for Polish cake
- 3 c / 375 g of universal flour
- 1 teaspoon of salt
- 1 egg
- 1 ¼ c / 300 ml of hot water
Instructions
Start by placing eggs and salt in a bowl and slightly whipping.
Add flour and water. Mix until the ingredients combine and form a ball of dough. Knead only to a well-connected (about 2-3 minutes)
Notes
Frozing and heating Dumplings:
To freeze: spread cooked and cooled dumplings into a baking sheet (not touching) and place in the freezer. After freezing, move to a bag with a zipper.
Heating: Place in a shallow pan with a little butter and a small a little water. Heat covered with low until the dumplings are hot (about 5 minutes), then discover and brown on each side.
