• Share to Facebook
    • Twitter
    • Email
    • Print

August 22, 2012

Pretzel Dumplings with Mushroom Gravy

Kristy Turner/The Experiment publishing

  • Served in a robust mushroom-sauerkraut gravy, these tender dumplings make a delicious meal on their own, or pair perfectly with steamed greens. Kristy Turner/The Experiment publishing

Makes 10-12 dumplings


For the dumplings:

4 medium soft pretzels

1 3/4 cups (395ml) unsweetened soy milk, warmed
1/4 cup (60g) chopped shallots

6 tablespoons bread crumbs

5 tablespoons whole wheat flour

1/4 teaspoon garlic powder

1/4 cup (60g) chopped fresh parsley

Salt and black pepper to taste

For the gravy:

4 cups (900ml) vegetable broth, divided
3 tablespoons arrowroot powder
1 teaspoon extra virgin olive oil

1/2 medium yellow onion, diced

1 garlic clove, minced
8 ounces (225g) sliced button or cremini mushrooms
1/2 cup (115g) to 3/4 cup (170g) sauerkraut, optional

1 teaspoon dried sage

1 teaspoon dried thyme

1/8 teaspoon black pepper

2 tablespoons nutritional yeast

Salt to taste


1. If using frozen soft pretzels, prepare according to instructions without adding salt. Let the pretzels sit out to cool for a few hours after baking. If using pretzels purchased from a bakery, do so a day or two prior to making the dumplings so they can get a little stale, and opt for unsalted if possible. Otherwise, brush off most of the salt.

2. Chop the pretzels into 1/2 - inch chunks and place the pieces in a large bowl. Add the warm soy milk to the bowl and stir until all the pretzel pieces are submerged. Cover and let sit for 30 minutes.

3. While the pretzel pieces are soaking, start the gravy. In a medium bowl or large measuring cup, whisk together 2 cups of the broth with the arrowroot powder. Set aside.

4. After 30 minutes, use a potato masher to mash the pretzel pieces for a couple minutes, until a little mushier, with chunks still remaining. Add the shallots, bread crumbs, flour, garlic powder, parsley, salt and pepper.

5. Heat the oil in a large pot or saucepan over medium heat. Add the onion and garlic and sauté until the onion is just starting to become translucent. Add the mushrooms and cook until tender, stirring occasionally. Add the gravy mixture and the remaining 2 cups of broth. Stir in the sauerkraut, sage, thyme and pepper.

6. Bring the broth to a boil, then quickly reduce the heat and simmer for 10 minutes, stirring occasionally, until slightly thickened and reduced. Add the nutritional yeast, taste, and add salt if necessary.

7. Measure out a scoop of the pretzel mixture. Gently shape into a ball and place into the gravy. Repeat until all the mixture has been used. It is okay if the dumplings are close or touching slightly, but try to space them evenly. Simmer lightly for 15 minutes. Gently flip over the dumplings and simmer for 5 more minutes.

8. Use a slotted spoon to scoop out the dumplings. Serve them topped with the gravy. Leftovers can be chilled in an airtight container 1 to 2 days.