Buckwheat-spelt semolina dumplings on Mushroom Sauce

Buckwheat-spelt semolina dumplings on Mushroom Sauce

Usually served as a side dish, dumplings will play the leading role on our plate today.

Every now and then we try to experiment with different types of dumplings.
We don't mean the normal potato dumplings, but a not so typical version.

We don't know how you manage it, but most dumpling recipes never worked for us.
Every time they were supposed to simmer in the water, they fell apart.

But since we do not give up and convenience food is out of question in our house, we had to experiment a little further and are finally really happy with our result.


Dumplings and a delicious mushroom sauce form the perfect duo, don't you agree?
Combined with a salad, it's an excellent light meal.


We wish you a nice weekend and enjoy!

Do you also like dumplings?
Then we are happy; if you share your recipe with us.

Buckwheat-spelt semolina dumplings on mushroom sauce

Buckwheat-spelt semolina dumplings on mushroom sauce
  • Author: go-healthy
  • Posted on: Jan. 14, 2016
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 1:00:00
  • Servings: 4


  • 100g Buckwheat
  • 180g spelt semolina
  • 300ml oat milk or other non-dairy milk
  • 2tbsp ground flaxseeds
  • 200ml vegetable broth
  • 2 onions
  • 1 clove of garlic
  • 2tbsp whole-grain spelt flour
  • 400g mushrooms 
  • sea salt
  • pepper


  1. Cook the buckwheat in water for about 20 minutes until soft.
  2. Cover the ground flaxseeds with water and let it soak for 10 minutes.
  3. Heat the oat milk and stir in the spelt semolina.
  4. Remove the pan from heat and give the drained buckwheat to the milk / semolina mixture.
  5. Sauté the onion until lightly browned. Add to the mixture.
  6. Season with salt and pepper and add fresh herbs.
  7. Form about 15 dumplings.
  8. Cover the dumplings with water, add a little salt and let simmer for 25 minutes over very low heat.
  9. Add the mushrooms with the second chopped onion, garlic glove and oil to a pan and let it roast for 10 minutes.
  10. Add the flour, stir properly and fill up with 200ml vegetable broth.
  11. Continue stirring until the sauce begins to thicken.
  12. Take the dumplings off the water, drain and serve with mushroom sauce and salad.

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