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.


For the dough

1 kg
1/2 tsp
ground nutmeg
200 g
30 g
corn starch
2 tbsp
vegan butter
1 tsp

For the filling

3 tbsp
brown sugar (omit sugar if you want to)


  • 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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