| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 22g | 10g | 52g |
| sugars | fibre | protein | salt |
| 25g | 4g | 12g | 0.35g |
Why I Love Austrian Vegan Apricot Dumplings with Cinnamon Sugar
The Vegan Apricot Dumplings with Cinnamon Sugar recipe has a special place in my heart and kitchen. Not only does it showcase the sheer variety within vegan cuisine, but it also wonderfully marries a Central European staple with my penchant for bold and unexpected flavor profiles. From the sticky sweetness of apricots to the comforting warmth of cinnamon sugar, this recipe delivers in all departments.
The Inspiration
Although this Austrian classic might seem a world apart from a prescription for New Orleans beignets or a French éclair, the crossover in skills and techniques is surprising. The influence of Jamie Oliver, a chef known for his ability to weave together flavors from different cultures, played a pivotal role in the creation of this recipe. Oliver’s delicate yet unapologetically flavorful approach to food is a constant source of inspiration.
What Makes it Stand Out
What I love about this vegan take on an Austrian classic is the delicate dance of flavors. The natural sweetness of ripe apricots pairs delightfully with the decadent richness of marzipan. Coupled with the slight tartness of plant-based milk and lemon zest, all folded into semolina dough and finally coated with crunch breadcrumb, each bite is an indulgence. This dish works beautifully with the warm, earthy aroma of cinnamon sugar – it’s tantamount to a hug on a cold day.
In terms of pairings, these vegan dumplings hold their ground. They are a meal in themselves, perfect for a special breakfast or a dessert. If you wish to serve it as a part of a grander meal, try it alongside a fresh kale salad or a hearty red lentil soup.
When making Vegan Apricot Dumplings with Cinnamon Sugar, remember – it all comes down to the quality of the ingredients. So, go for the freshest apricots, good quality vegan margarine, and aromatic cinnamon. And while preparation might require a wee bit more time than a simple toss-in-the-pan affair, the end result more than makes up for it.
What You’ll Need
- 12 fresh apricots
- 12 small cubes of vegan marzipan
- 2 cups plant-based milk
- 1 cup vegan margarine
- 4 cups fine semolina
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon grated lemon zest
- 2 cups breadcrumbs
- 1/2 cup vegan margarine for breadcrumbs
- 1 cup granulated sugar
- 2 tablespoons cinnamon
Method
Step One
Start by washing the apricots and cutting them in half to remove the pits. Then place a small cube of vegan marzipan in each empty pit space.
Step Two
In a large pot, bring the plant-based milk and vegan margarine to a boil. Reduce the heat and slowly stir in the semolina. Keep stirring until it becomes dough-like. Then remove it from the heat and let it cool.
Step Three
Mix the sugar, salt, and grated lemon zest into the semolina dough. Knead it until all ingredients are evenly distributed. Then, divide the dough into 12 equal portions.
Step Four
Press each portion of the dough flat and place an apricot in the center. Wrap the dough around the apricot and seal it well. Repeat this with all the portions and set them aside.
Step Five
In a separate pot, melt the additional vegan margarine. Once melted, add in the breadcrumbs and stir them until they are all coated in the margarine. Remove them from the heat and set aside.
Step Six
Bring a large pot of water to a boil. Once boiling, add in the dumplings and cook them for about 10 minutes, or until they rise to the surface.
Step Seven
Using a slotted spoon, remove the dumplings from the water and roll them in the breadcrumb mixture until they are covered.
Step Eight
In a small bowl, mix the 1 cup of granulated sugar and 2 tablespoons of cinnamon together. Roll each dumpling in this mixture until they are well coated.
Step Nine
Serve the dumplings warm with a sprinkle of additional cinnamon sugar, if desired.
