Vegan yeast dumplings

Ingredients for 4 servings:

• 250 g spelt flour type 630
• ½ cube of fresh yeast
• 125 ml soy milk (soy drink), lukewarm
• 50 g cane sugar
• 2 tbsp sunflower oil
• 4 tbsp plum jam (Powidl), approx. 130 g
• 1 tbsp rum
• 50 g poppy seeds, ground
• 40 g powdered sugar, sifted
• 200 g margarine (Alsan)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

sweet dumplings from Austria

For the yeast dough, sift the spelt flour into a mixing bowl, make a small well in the center with your fingers, and crumble in the fresh yeast. Add the sugar, lukewarm soy milk, and oil and knead everything (ideally in a food processor) until you have a smooth, homogeneous dough that pulls away from the sides of the bowl. Shape the yeast dough into a ball and make a small cross-shaped cut in the top with scissors. Cover and let rise in a warm place for 50 minutes, until it has doubled in size. In the meantime, mix the plum jam with the rum and set aside. Knead the risen yeast dough thoroughly on a floured work surface and divide into four equal pieces. Flatten the pieces to about the size of a saucer, add a spoonful of plum jam to the center, pull up the edges of the dough, press the tops together firmly, shape into dumplings, and turn over, covered, and let rise for another 15 minutes. Meanwhile, lightly grease the steamer’s perforated insert with oil or Alsan and bring the water in the pot to a boil. Place the dumplings on the perforated insert and steam for 12 minutes. CAUTION! Leave enough space between the dumplings, as they will expand further. Melt the Alsan in a saucepan. Sprinkle the hot, finished dumplings with poppy seed icing sugar, pour over the melted Alsan, and serve immediately.