Vegan apricot dumplings

September 1, 2018

Vegan apricot dumplings


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 or cucumbers 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. 

Vegan apricot dumplings

September 1, 2018
: 15
: Easy

Vegan apricot dumplings that you won't be able to stop eating.


  • 1 kg of potatoes
  • Salt
  • 1/2 teaspoon of ground nutmeg
  • 200g of flour
  • 30g of corn starch
  • 2 tablespoons of vegan butter
  • 15 apricots and few tablespoons of brown sugar (omit sugar if you want to)
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 4 Cook them in boiling water (it needs to be boiling before you put them in) for around 8 minutes.
  • Step 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 make them with plums. 


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