Vegan German Potato Dumplings with Sauerkraut

As a German living abroad I often have cravings for homemade German food. These German potato dumplings with sauerkraut are a classic German dish and bring back lots of childhood memories when we kids ate them at the Christmas market. 

The Recipe

Vegan German potato dumplings with sauerkraut

Ingredients

For the potato dumplings:

26.5 / 750 g potatoes

2 tablespoons parsley, chopped

salt to taste

dash of pepper and nutmeg

3 tablespoons chia/flaxseed meal

6 tablespoons water

2/3 cup / 100 g all-purpose flour 

cornstarch to roll the dumplings

butter to cook

To serve with:

1 tablespoon vegan butter

12 ounces / 340 g smoked tofu, cut into small cubes

18 ounces / 510 g sauerkraut

1 tablespoon sugar

2 tablespoons cornstarch

1/4 teaspoon caraway seeds

salt to taste

Instructions

1. In a pot combine potatoes and water and bring to boil. Cook until soft, drain and let cool down. In a small bowl combine 6 tablespoons of water with the chia/flaxseed meal. Peel the potatoes and mash them until smooth. Combine potato mash with parsley, chia/flaxseeds, flour, salt, pepper and nutmeg. Knead until smooth.

2. On a flat working surface spread some of the cornstarch. Using 2 tablespoons form small dumplings. If the dough is too sticky dust the dumplings with a little cornstarch. Transfer to a piece of parchment paper while making the other dumplings. Make sure to dust them enough with cornstarch or otherwise they will be very sticky.

3. In a pot combine sauerkraut, sugar, salt, starch and caraway seeds and cook for about 20-30 minutes on low to medium heat until sauerkraut is creamy and soft.

4. In a large pan heat 1 tablespoon of vegan butter and fry smoked tofu until golden brown. Set aside.

5. In a large pan heat a little vegan butter or sunflower oil and roast potato dumplings until golden brown. Don't overload the pan - cook in batches!

6. Combine cooked dumplings, tofu and sauerkraut and serve immediately. ENJOY!