GF Vegan Golden Walnut Dumplings (Aranygaluska)

October 25, 2019
Aranygaluska (means golden dumpling) was the biggest favorite of our childhood. It reminds me of my great grandmother who used to make this for us—served hot on cold winter days, or served chilled on hot summer nights with cold "sodó" (vanilla custard). I was afraid this gluten-free and vegan version will not work out, but I was wrong! This could not be any better! Fluffy inside yet crispy on the sides, with creamy and sweet vanilla "sodó."

GF Vegan Golden Walnut Dumplings (Aranygaluska)

Recipe Type: Sweets
utensils YIELDS 4-6 servings
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  • 250 g gluten free bread flour mix
  • 150 + 500 ml lukewarm rice milk
  • 30ml sunflower oil
  • 3 tsp dried yeast
  • 1 pinch salt
  • 2 tbsp sugar
  • 100 g chopped walnuts
  • 1 small zest of a lemon
  • 2 tsp vanilla extract
  • 1 bag Dr. Oetker pudding powder
  • 250 g gluten free bread flour mix
  • 150 + 500 ml lukewarm rice milk
  • 30ml sunflower oil
  • 3 tsp dried yeast
  • 1 pinch salt
  • 2 tbsp sugar
  • 100 g chopped walnuts
  • 1 small zest of a lemon
  • 2 tsp vanilla extract
  • 1 bag Dr. Oetker pudding powder
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Directions

1. Preheat the oven to 180°C.
2. Dissolve yeast with sugar in lukewarm milk.
3. Then using a large bowl, mix it with the flour, oil, salt, sugar, lemon zest and 1 tsp of vanilla extract. Knead into an airy and very soft dough.
4. Cover and in a warm place let it double in size (it takes about 30 minutes).
5. Using a cake pan (you can butter it with vegan butter or use a parchment paper, I use a non sticky pan), turn out the dough onto a floured surface, roll out 2 cm (1 inch) thick and with a small cutter cut out balls. Reroll scraps and cut out more dumplings.
6. Cover the balls with a little oil. The easiest way is to use an oil spray on both sides of the rolls. Then roll them in the chopped walnuts and lay them on the cake pan so they cover a small piece of each other.
7. Bake it in the oven for about 25-30 minutes until it turns golden-brown.

8. While the dumplings are in the oven, prepare the custard. In a sauce pan start to boil the milk. Use a glass to mix in 3 tbs of the milk with the vanilla extract and the pudding powder, mix it well and add it to milk just when it starts to boil. If you think, you can add a little sweetener to it, too. Just when it starts to thicket, remove from heat and set aside to cool down.

Also by Imola: Vegan GF Bolognese With Mushrooms & Wine
Vegan Peanut Carrot & Butternut Squash Soup
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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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