Monday, January 3, 2022

Grandma Tosia's dumplings

Grandma Tosia brought this recipe from the Vilnius Region and since I can remember, it is the number one dish on our Christmas Eve table and no other dish can compete with it. They can be frozen and reheated later in the oven. This saves valuable time before Christmas. They blush beautifully and are crunchy. They taste delicious with red borsch.



  • 125ml of milk (plant based)
  • 100 g of vegan margarine
  • 30 g of fresh yeast
  • 1/4 teaspoon of sugar
  • 1 tablespoon of ground linseed plus 3 tablespoons of water
  • 1 tablespoon of oil
  • 400 g of flour
  • pinch of salt
  • a pinch of nutmeg


  • about 130 - 150 g of dried forest mushrooms
  • 300 g of onion
  • 2 tablespoons of coconut oil
  • salt and pepper to taste



  1. Pour boiling water over the dried mushrooms and set aside for 15 minutes.
  2. Drain and pour fresh water over them.
  3. Cook for 30 minutes.
  4. Drain and finely chop the mushrooms (grind them in a blender).
  5. Heat the oil in a frying pan and fry the finely chopped onion.
  6. Add mushrooms, salt and pepper to taste.
  7. The stuffing must have a distinct taste, it needs a lot of salt and pepper.
  8. Fry until the mushrooms and onion are soft. Cool down.


  1. Pour water over the linseed and set aside until they swell.
  2. Dissolve margarine in the milk and cool it down.
  3. Mix the yeast with sugar and a little milk.
  4. Add the "egg" of the linseed, yeast with sugar and oil to the milk with dissolved margarine.
  5. Put flour, salt and a pinch of  nutmeg into the mixer.
  6. Add a mix of wet ingredients from point 4) and mix it into a dough.
  7. Roll the dough and shape the dumplings.  Lubricate the edges with water so they stick better.
  8. Pour the oil into the pan so that it covers the bottom and fry the dumplings on the medium power until golden brown.
  9. Put them on a paper towel.
  10. You can bake them in the oven also, its healthier and faster:)


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