Vegan steamed dumplings with salt crust

Ingredients for 4 servings:

• 500 g flour
• ½ cube of fresh yeast or 1 sachet of dry yeast
• 100 g vegetable margarine
• 250 ml plant-based drink (e.g. oat/soy drink Barista)
• 2 tbsp sugar
• 1 tsp, leveled salt
• oil
• n. B. water
• n. B. Salt

Instructions

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

lactose-free

Crumble the yeast into a small bowl and add a tablespoon of sugar. Pour over the warm plant-based drink and stir briefly until the yeast has dissolved. Let stand for about 10 minutes until small bubbles form. Combine the flour, salt, and remaining sugar in a bowl and mix. Add the margarine and yeast milk and mix with the dough hook of a stand mixer on medium speed until a smooth dough forms. If it still sticks, add a little more flour. Remove the dough from the bowl and knead inwards again with your hands. Cover with a tea towel and let rise for 1 hour. After the resting time, form the dough into 10 balls and knead inwards again to form a smooth surface. Heat a deep pan with a teaspoon of salt, a little oil, and a glass of water and cover with a tight-fitting lid. As soon as the water boils, place the dough pieces in, leaving enough space between them, and cover again. Do not remove the lid until the water has completely evaporated, otherwise the dumplings will collapse. Once the water has evaporated and a salt crust has formed on the bottom of the pan, remove the steamed dumplings from the pan. Serve them best with potato soup or sweetened with vanilla sauce.