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Vegan apricot dumplings from potato dough




Vegan apricot dumplings are available in numerous variations - I opted for a vegan dumpling dough made from floury cooked potatoes, spelt flour, spelt semolina, carob bean gum and some soft coconut oil. Pitted apricots or apricots are put into the dumplings, which are then cooked in water and then rolled in browned and sugared breadcrumbs.


You can serve vegan apricot dumplings according to your taste - pure, with a fruity sauce (e.g. red fruit jelly or fruit spread/jam) or with a fruit salad. Very tasty certainly also with vanilla or even chocolate sauce - there are (almost) no limits to the imagination 


Recipe

Vegan apricot dumplings from potato dough


What you need

8 apricots as ripe as possible

optional sugar cubes, if the apricots are not sweet enough for you

Normal potato dough

500 g floury potatoes

125 g spelt flour type 630

50 g spelt semolina or coconut flakes

2 tsp carob bean gum

30 g coconut oil soft or spreadable

Some vegetable oil

Gluten-free potato dough

500 g floury potatoes

125 g wholemeal rice flour

50 g coconut flakes

2 tablespoons carob bean gum

30 g coconut oil soft or spreadable

Vegetable milk e.g. almond milk

Some vegetable oil

Breadcrumbs

3 tbsp. breadcrumbs or gluten-free breadcrumbs made from corn

1 to 2 tbsp. cane sugar or coconut blossom sugar

2 tsp. coconut oil

3 tbsp. coconut flakes

cinnamon and cocoa powder to taste

Preparation

Pit the apricots, ideally without dividing them. This makes it easier to form the dumplings afterwards. If the apricots are not sweet or ripe enough for you, you can add a piece of a sugar cube to the apricots or sugar them otherwise.

Boil potatoes with skin in plenty of water until soft. Peel them while still hot and mash with a potato masher.

Add flour, semolina or coconut flakes, carob bean gum and coconut oil and knead everything well with your hands.

Preparation of normal dough: Roll out the dough on a lightly floured work surface and cut into 8 pieces. Flatten the pieces with your hand and cover the apricots with the dough. If necessary, lightly grease your hands with oil if the dough is too dry when you shape it. Cook/boil vegan apricot dumplings in very gently boiling or simmering water for about 10 to 15 minutes. Drain the dumplings, roll them in the breadcrumbs and serve immediately (on their own or with red fruit jelly, for example).

Preparation of gluten-free dough: Add to the dough as much milk until it is malleable and no longer crumbly (about half to three-quarters cup). Put the gluten-free potato dough in the refrigerator for about an hour and let it cool. Then divide it into eight pieces, flatten them and cover the apricots with the dough (may need some practice, if it doesn't work let the dough rest longer in the fridge or add a little more milk). If necessary, rub your hands lightly with oil to help shape the dumplings. Then, ideally, place these in an airtight container in the refrigerator for several hours or overnight before cooking (optional, which is how I did it). The dumplings only need to be cooked for a few minutes in gently boiling or simmering water. Don't overcook them or they will fall apart. Drain the vegan apricot dumplings, roll in the breadcrumbs and serve immediately (plain or with red fruit jelly, for example).

Preparation of the breadcrumbs: Put the coconut oil in a pan and melt it, add the breadcrumbs and let them brown while stirring constantly. Finally, add the sugar, a little cinnamon and cocoa powder.


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