Vegan Czech Dumplings (Knedlíky) are perfect for serving with goulash or stews. And the best part is, that you only need 5 basic ingredients to make them!
I was in Prague for a couple of days not too long ago. And I was kind of afraid to try the Czech Dumplings because they are so white, but I was so glad that I did because I LOVED them. They are like little pillowy clouds that soak up all the creamy goulash. So they are perfect for anything that goes into a goulash-stew-creamy-saucy-direction.
Of course, I had to make them at home and was surprised that they are really easy to make. You only need 5 basic ingredients. And the dough is similar to making bread dough (or just a simple yeast dough, but instead of water, we’re using plant-based milk).
As for the milk, I used (unsweetened!) rice milk, because it should be rather neutral in taste. I imagine soy milk or oat milk would be fine as well. But stay away from flavorful kinds of milk like almond, coconut, or hazelnut.
I made my pumpkin goulash to go with these dumplings, but I am including a couple more serving ideas below.
How to make Vegan Czech Dumplings
You will need:
- all-purpose wheat flour
- dry, instant yeast
- unsweetened plant-based milk (I am using rice milk because it has a rather neutral flavor. You could also use soy or oat, but I wouldn’t use almond, coconut, hazelnut milk, or other flavorful vegan milk types).
- olive oil (or any oil, we just need a drizzle to coat the dough)
The basic steps
Let the dumplings cool off completely. Then store them in a container in the fridge for up to 1-2 days. For reheating, I recommend steaming them, this makes them as soft and fluffy as they were before.
Serve them with…
- Pumpkin Goulash with Bread Dumplings
- Vegan Goulash with Homemade Sausages
- Vegan Goulash with Smoked Tofu & Potatoes
Love it? Rate it!
I hope you enjoy these Vegan Czech Dumplings as much as I do! Let me know if you give it a try!
Vegan Czech Dumplings (Knedlíky)
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 3/4 teaspoon salt
- 3/4 cup unsweetened plant-based milk e.g. rice milk | at room temperature
- 1/2 teaspoon olive oil (just to coat the dough)
- Add the flour, yeast, salt, and plant-based milk into a mixing bowl.
- Use a kitchen machine with a dough hook to knead the dough (or use your hands). Coat the dough in olive oil. Cover it with a kitchen towel and let the dough rise for 1-2 hours.
- Divide the dough into 4 equal parts. Form little loaves.
- Bring water in a big pot to a boil. Add in the dumplings. Let them cook for 20-25 minutes, and flip them over halfway through.
- Remove them from the pot with a slotted spoon, let them cool off just a bit, then slice them and serve them (for example with pumpkin goulash).