A summery dish for a weekend lunch which is a main and dessert at the same time. Veganized version of Czech/Slovak ovocné knedlíky or Hungarian gombóc. I replaced traditionally used quark/ cottage cheese with tofu. Can be made with various seasonal fruit - apricots, strawberries, blueberries, plums etc.
- 400 g Extrafirm tofu 1 large block
- 200 g spelt flour (might need more if tofu is wet)
- 100 g fine wheat semolina
- 1 tbsp flax egg / egg replacer optional
- 1/4 tsp salt
- 2 tbsp agave syrup (or other sweetener)
- 4 tbsp soy milk or water
- 1/2 lemon, grated zest and juice
- 1 tsp vanilla extract
- 2 tbsp coconut oil melted
- 500 g apricots, halved (cca 20 halves)
- 2 tbsp breadcrumbs
- 2 tbsp brown sugar
- sour cream alternative, breadcrumbs or ground walnuts, vegan butter or coconut oil, maple syrup to serve
- Drain and squeeze excess liquid from your tofu, then crumble it finely with your hands, potato masher or mixer.
- Add coconut oil, salt, agave (or other sweetener), lemon juice and zest, vanilla, egg replacer, milk/water and mix well with your tofu
- Add flour and semolina to the dough in batches mixing with a spatula and then with your hands forming a consistent dough, if too sticky add a bit more flour, till it is uniform and doesn't stick to your hands. It is not going to be elastic like a pizza dough though. If dough seems too wet add extra semolina rather than flour.
- Mix your pitted apricot halves with sugar and breadcrumbs
- Cut your dough in quarters and roll one quarter into 5-6 cm thick roll with your hands on a floured surface. Cut into four pieces, flatten one piece between your palms into cca 1.5 cm thick circle, put an apricot half with a smooth side down, pinch the ends thoroughly above the apricot and form a ball. You can also roll out the dough with a rolling pin and cut into square pieces for dumplings and continue putting apricots and forming ball-shaped dumplings.
- Boil some water in a large pot, when the rolling boil starts add 1 tsp of salt reduce the flame to medium and add half of your dumplings so it doesn't stick to each other (depending on the size of your pot you might have more batches), carefully stir with a wooden spoon to make sure it doesn't stick to the bottom. Once dumplings float to the bottom cook for 2-3 minutes and remove with a slotted spoon. Takes about 10 minutes to cook, if you are not sure, take out on dumpling and cut to check if cooked inside
- Melt 1-2tbsp of vegan butter or coconut oil, add breadrumbs and/or ground walnuts, sprinkle bit of brown sugar and cook on medium heat stirring till breadcrumbs get golden and fragrant
- Serve your dumplings rolled or generously sprinkled with breadcrumbs/nuts, a drizzle of maple syrup (optional) and a dollop of sour cream on the side. Enjoy!