German Dumpling
It's #TempehTuesday!! This take on the beautiful German dumpling is the perfect blank canvas for any dish you want.
German dumpling
Kate made it with apple cider, Brussels sprout leaves, shallots, heirloom cherry tomatoes, and aromatic herbs. And of course, I topped it off with some delicious tempeh bacon made with Tootie’s tempeh.
Ingredients
- 3 cups all purpose flour
- 4 tablespoons of fine semolina flour
- 3 tablespoons of potato starch
- 2 teaspoons of sea salt
- 1 ¾ - 2 cups plant-based milk, unsweetened
- 4 pinches turmeric for the color
- 2 pinches Kala Namak for the egg taste (optional)
- Spätzle maker or colander
Instructions
- Add all the dry ingredients to a medium bowl and stir to combine. Make a well in the flour mixture and add in the milk 1 cup at a time. Whisk until the batter is well combined and develops bubbles and is smooth. The batter should drip very slowly from the spoon and not be too liquid. Taste the dough and make sure it has enough salt in it. Let the batter sit for 5-10 min. Taste the dough and make sure it has enough salt in it.
- Bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
- Press batter through a spätzle maker, a large holed sieve or colander into the simmering water. Work in batches, after using about 1/4 of the batter stop adding new spätzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spätzle to the colander so that excess water can drip off. Drizzle with oil so they don’t stick to each other.
- Once all the batter has been cooked, serve the spätzle with some melted plant butter and herbs or saute them with vegetables, massaged kale, or whatever you’d like and top with cooked tempeh (seasoned, marinated or sauteed). Enjoy!