Apricot dumplings with quick vanilla sauce

Ingredients for 8 servings:

• 8 apricots
• 8 sugar cubes
• 500 g potatoes
• 125 g spelt flour type 630
• 50 g wheat semolina
• 30 g margarine, e.g. Alsan
• 2 tsp locust bean gum
• possibly oil to grease the fingers
• 6 tbsp, heaped breadcrumbs
• 2 tbsp sugar
• 2 tsp, heaped margarine, e.g. Alsan (approx. 20 g)
• 1 pinch(s) of cinnamon or cocoa powder
• 1 pack of vanilla pudding powder, vegan
• 750 ml plant milk (plant drink)
• 60 g sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

vegan, juicy dumplings made from potato dough

Wash the apricots, cut them in half along the seam, carefully remove the stones, and fill them with a sugar cube. Boil the potatoes with their skins on in plenty of water until tender, peel them while still hot, and mash them very finely with a fork or potato masher. Knead the spelt flour, wheat semolina, locust bean gum, and margarine together with the mashed potatoes until a smooth dough forms. For the crumbs, melt the margarine in a pan, add the breadcrumbs, and brown, stirring constantly. Finally, stir in the sugar and, if desired, a pinch of cinnamon or cocoa powder. Set the pan with the crumb mixture aside. Divide the dough into 8 pieces (approx. 80 g each). Flatten each piece of dough with your hand, wrap the apricot in the dough, and carefully shape/roll it into a ball between your palms. If the dough is too dry when shaping, lightly grease your hands with oil. Simmer the dumplings in a large pot of gently boiling water for about 10-15 minutes, until they rise to the top. In the meantime, to make the quick vanilla sauce, mix the custard powder with sugar and a little plant-based milk in a bowl. Bring the remaining plant-based milk to a boil, stir in the custard mixture and bring back to a boil, stirring constantly. Then simmer on low heat for about 1 minute. If you are not using the sauce right away, cover with plastic wrap to prevent a skin from forming. Remove the finished apricot dumplings from the water, drain well, roll in the breadcrumbs and serve while still hot on vanilla sauce.