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.
it would be great if you have
For the dough
For the filling
roll up your sleeves
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).
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.
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.
Cook them in boiling water (it needs to be boiling before you put them in) for around 8 minutes.
Drain and serve. (For serving suggestions check out the wise-ass corner below.)
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.