September 1, 2018
Apricot dumplings are a recipe very connected with my childhood. (And yes, I am very inspired by my childhood food lately as you can see in recipes such as garlic soup orcucumbers in a sauce .)
They were a real treat with some breadcrumbs roasted on butter and mix of cinnamon and sugar – this mix my grandma always had prepared in a small cute container.
I veganised the recipe and I think dumplings couldn’t be any more simple than this.
ingredients
For the dough
1
kg
potatoes
1/2
tsp
ground nutmeg
200
g
flour
30
g
corn starch
2
tbsp
vegan butter
1
tsp
salt
For the filling
15
apricots
3
tbsp
brown sugar
(omit sugar if you want to)
instructions
- 1.
Cook whole potatoes (with skin on) in salted water for about half an hour (or until they are very soft when you stab them with a fork).
- 2.
Peel and mash them. Add all the other ingredients except apricots and taste just a bit of the mixture. If needed add more salt and nutmeg. Mash well everything together. If it is too dry add a bit of water, if it is too wet add a bit of flour.
- 3.
Divide into 15 equal balls, flatten each of them, add pitted appricot and a teaspoon of brown sugar and roll in a ball. Place them on floured surface.
- 4.
Cook them in boiling water (it needs to be boiling before you put them in) for around 8 minutes.
- 5.
Drain and serve. (For serving suggestions check out the wise-ass corner below.)
wise-ass corner
I roasted 4 tablespoons of breadcrumbs on approximately 2 tablespoons of vegan butter until they became golden.
To make cinnamon-sugar mixture just mix together 1 teaspoon of cinnamon and 4 tablespoons of sugar.
You can also replace apricots with plums.
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