Vegan steamed dumplings with vanilla sauce

Ingredients for 1 servings:

• 175 ml plant milk (plant drink)
• 1 tbsp sugar
• ½ cube of fresh yeast
• 375 g flour, e.g. spelt flour
• 50 g margarine
• ½ tsp salt
• 4 tbsp oil
• 400 ml water
• 2 tsp salt
• ½ pack of vanilla pudding powder
• 500 ml plant milk (plant drink)
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

for 4 steamed dumplings

Preparation of the steamed dumplings: Dissolve yeast and sugar in plant-based milk. Add flour, margarine, and salt and knead until a smooth, smooth dough forms. Cover the dough and let it rise for 30 minutes. Form the dough into four balls and let it rise for another 10 minutes. Preparation of the vanilla sauce: It’s best to prepare the vanilla sauce while the sauce is rising, depending on whether you prefer a cold sauce. For the sauce, mix the vanilla pudding powder with the sugar and plant-based milk and cook according to the instructions. To prevent a skin from forming on the sauce, cover the sauce with cling film. For the salt crust: Place the water, oil, and salt in a deep pan and add the dough pieces. The steamed dumplings should be about 1/3 submerged in the liquid. Cover everything with a lid (preferably a glass lid), bring to a boil briefly, and then continue to simmer over medium heat. Do not lift the lid, as otherwise the steam will escape. The steamed dumplings should be ready after about 15-20 minutes. Tip: I make sure there’s still a little liquid left at the bottom of the pan. This creates a nice salt crust, but it’s still easy to remove from the pan. The steamed dumplings are best served warm, and fruit compote also goes well with them. The batter makes four steamed dumplings.