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Vegan Königsberg dumplings · Walnuts
Vegan Königsberg dumplings, version Walnuts. Dumplings, a pale caper sauce and boiled potatoes.
Dumplings
Ingredients
- 150 g walnuts
- 80 g mushrooms
- 1 kleine onion, finely diced
- 40 g breadcrumbs
- 1 TL medium mustard
- 1 Prise salt
- 1 EL oil
Method
- Chop the walnuts, dice the mushrooms finely and knead them with onion, breadcrumbs, mustard and salt.
- Shape eight dumplings.
- Brown the dumplings in the oil on all sides.
Caper sauce
Ingredients
- 250 ml unsweetened plant cream
- 2 EL capers
- 1 EL lemon juice
- 200 ml vegetable stock
- 1 TL starch
- 1 Prise white pepper
Method
- Bring the stock and plant cream to a boil.
- Stir the starch into a little cold water and use it to thicken the sauce.
- Stir in capers, lemon juice and pepper and let the dumplings sit in the sauce for 5 minutes.
Potatoes
Ingredients
- 800 g potatoes
- 1 Prise salt
Method
- Peel the potatoes and boil them in salted water until tender.
- Drain and serve with the dumplings.