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Vegan Czech Dumplings (Knedlíky)

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!

Vegan Czech Dumplings Knedlíky with pumpkin goulash

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

The ingredients

You will need:

  • all-purpose wheat flour
  • dry, instant yeast
  • salt
  • 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

flour, yeast, salt, and rice milk in bowl
Step 1: Add the flour, yeast, salt, and plant-based milk (room temperature!) into a mixing bowl.
Vegan Czech Dumplings Knedlíky
Step 5: 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).
How do you store leftovers and reheat them?

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…

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I hope you enjoy these Vegan Czech Dumplings as much as I do! Let me know if you give it a try!

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Cheers, Bianca

Vegan Czech Dumplings Knedlíky with pumpkin goulash

Vegan Czech Dumplings (Knedlíky)

Bianca Haun | Elephantastic Vegan
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Side Dish
Cuisine Czech
Servings 4 dumplings
Calories 321 kcal

Ingredients
 
 

  • 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)

Instructions
 

  • 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).

Nutrition

Calories: 321kcalCarbohydrates: 66gProtein: 9gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 456mgPotassium: 112mgFiber: 3gSugar: 2gVitamin C: 0.01mgCalcium: 17mgIron: 4mg
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