Mountain peach dumplings with soy flour

Ingredients for 2 servings:

• 1 large potato(s)
• 1 m.-sized carrot(s)
• 1 tsp coconut oil
• 1 m.-sized eggs
• 1 tbsp flaxseed flour
• n. B. soy flour
• 1 peach(s) (mountain peach)
• 1 handful of sultanas
• Cinnamon
• Clove powder
• salt and pepper
• nutmeg
• Desiccated coconut
• Syrup (date syrup)
• Red wine, alternatively fruit tea
• 1 cup soy yogurt (yogurt alternative)
• some soy milk (soy drink)
• some vanilla pulp

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

vegetarian

First, cover the sultanas in a small tin with red wine. Add cinnamon, clove powder, a pinch of salt, and a dash of date syrup, if desired. Stir, cover, set aside, and let steep. Better yet, prepare the night before. Peel the potato and carrot, cut into large pieces, and sauté until soft. Then place in a bowl, add salt, pepper, nutmeg, and coconut oil, mash with a fork, and let cool. Add the egg to the lukewarm potato mixture and mix with a mixer fitted with a paddle attachment until smooth. Now sift in the soy flour and mix until crumbly. Then sift in the flaxseed flour and mix. Form a ball with your hands in the bowl. Bring a pot of water to a boil. Sift the soy flour onto a plate. Cut the mountain peach into eighths and add the sultanas. Now, using a wet tablespoon, scoop a handful of dumpling dough into your wet hand and form a hollow. Add 1-2 pieces of mountain peach, add the sultanas, drizzle with a splash of date syrup, and use the tablespoon to seal the dumpling. With wet hands, form the ball into a ball, roll it in the soy flour, and set it aside on a plate. By the fifth dumpling, the water finally boiled. Add a little salt and set the heat to level 4. When all the dumplings are ready, use a slotted spoon to place 3 dumplings into the water and set the heat back to level 8 out of 9. While the dumplings are cooking, combine the remaining mountain peach pieces, raisins, and spiced wine with the soy yogurt, soy milk, vanilla, desiccated coconut, and date syrup in a blender to make a sauce. Adjust the quantities so that it’s neither too runny nor too thick, just like a sauce. Check the dumplings occasionally. If they float to the top, let them stand for another 2-3 minutes. Then skim them off and add the next dumplings. Serve hot. This batch makes 6 dumplings. They turn out so light, fluffy, and delicious that I could easily enjoy them as a main course, accompanied by a quarter of a glass of red wine.