- Yield: 16 pieces
- 4 medium russet potatoes, scrubbed clean
- 2tablespoons nonhydrogenated margarine
- 1/3cup plain soy milk
- 3tablespoons soy or oat cream
- 2 3/4teaspoons salt
- 1 1/2cups unbleached plain/all-purpose flour, plus plenty extra for kneading
- 5tablespoons sunflower oil
- 1cup fine breadcrumbs
- 1/4teaspoon ground cinnamon
- 16 small plums, eg. Italian prune plums
- 16teaspoons teaspoons pure maple syrup, plus extra for serving
- Boil the potatoes in their skins until very tender. Drain, allow to cool a little, then peel. (This is the best way to boil potatoes for dumplings, but if you don’t have time, peel them, cut into chunks and boil until very tender.) Mash them well until free of lumps but do not blend them in a food processor otherwise they will turn gluey!
- Put the margarine, milk and cream in a small saucepan and heat over low heat until the margarine has melted. Add 3⁄4 teaspoon salt and whisk well. Stir gradually into the mashed potatoes to make a thick mash. Stir in the flour and mix thoroughly.
- Turn the dough out onto a floured surface and knead in a little extra flour (up to 130 g/1 cup) until the dough is quite soft but doesn’t stick to your hands. It should weigh about 1.15 kg/21⁄2 lb.
- Divide it in 4 equal portions and roll each one into a fat sausage. Place on a floured tray and refrigerate for 30 minutes.
- Meanwhile, heat the oil in a frying pan, add the breadcrumbs and stir continuously over medium heat until golden brown. Transfer to a large plate and mix in the cinnamon.
- Carefully start to slice each plum in half around the pit but don’t halve it completely – you just want to remove the pit and leave the plum whole.
- Bring a large saucepan of water to a slow boil and add the remaining salt. Preheat the oven to 180°C (350°F) Gas 4.
- Take the dough out of the fridge. With your palms, flatten each sausage into a 24 x 8-cm/91⁄2 x 31⁄2-inch strip. Cut each strip into 4 squares. Fill each plum with one teaspoon maple syrup and place on a square, trying not to let the syrup escape. Bring the corners up and around the plum. Pinch the seams together tightly to seal.
- Gently drop about 4 dumplings into the pan of boiling water. Once they float to the surface, cook for about 5 minutes. Take out, drain well and roll each dumpling in the breadcrumbs until coated. Cook all the remaining dumplings in this way.
- Serve warm with syrup drizzled over them.
The Vegan Baker by Dunja Gulin (Ryland Peters and Small)