Vegan steamed dumplings

Ingredients for 10 servings:

• 750 g flour
• 1 cube of fresh yeast
• 400 ml milk substitute, lukewarm
• 5 tbsp sugar
• 1 tsp salt
• 70 ml water, lukewarm
• 40 g butter substitute, e.g. B. Alsans butter
• 1 tsp, heaped salt
• 150 ml water
• 1 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 50 minutes

Dissolve the yeast in the water and add 1 tablespoon of sugar. Combine the flour, salt, and remaining sugar in a mixing bowl, add the water mixture, then add the milk and knead everything into a dough. Add the melted butter. Knead everything until you have a smooth, supple dough. This will take about 15 minutes. Then form the dough into a ball, cover it, and let it rise in the bowl until it has doubled in size. This will take about 45 minutes to 1 hour in a warm place. Cut the dough into 10 pieces. Roll the balls and let them rise on a floured surface for another 30 minutes, until they have noticeably increased in size. Cover the balls with plastic wrap to prevent them from drying out. Combine the oil, water, and salt in a deep pan and bring to a boil. Place about 5 steamed dumplings in the pan. Cover with a lid; the pot must fit tightly. Bring the water back to a boil, then reduce the heat by half. Then cook the dumplings for about 15 minutes, by which time the liquid should have evaporated. When they start to sizzle, cook for another 2 minutes to form the salt crust. Carefully remove the lid and remove the dumplings. They taste best with vanilla or berry sauce!