Hungarian Plum Dumplings (Szilvás Gombóc) with Dairy-Free Breadcrumbs

Ingredients

• about 450 g Potatoes, Mashed
• 1/2 cup Tapioca Starch
• 1/4 tsp Salt
• 12 medium Pitted Plums
• 2 tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1 cup Dairy-Free Breadcrumbs
• 2 tbsp Vegan Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g Mashed Potatoes, 1/4 tsp Salt, and 1/2 cup Tapioca Starch. Mix these ingredients together with your hands until they form a cohesive dough.
2. 2In a small bowl, mix together the 2 tbsp Brown Sugar and 1/2 tsp Cinnamon.
3. 3Take a portion of the potato dough, about the size of a golf ball, and flatten it in your palm. Place one of the 12 medium Pitted Plums in the center of the flattened dough. Spoon some of the brown sugar and cinnamon mixture into the cavity of the plum. Carefully enclose the plum with the dough, pinching the edges to seal and form a smooth, round dumpling.
4. 4Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Carefully lower the formed dumplings, one by one, into the boiling water. Cook the dumplings for 5 to 7 minutes, or until they float to the surface, indicating they are cooked through.
5. 5While the dumplings are boiling, melt the 2 tbsp Vegan Butter in a 25.4 cm skillet over medium heat. Once melted, add the 1 cup Dairy-Free Breadcrumbs to the skillet. Toast the breadcrumbs, stirring frequently, for 3 to 5 minutes until they are golden brown and fragrant.
6. 6Using a slotted spoon, carefully remove the cooked dumplings from the boiling water, allowing excess water to drain off. Transfer the hot dumplings directly into the skillet with the toasted breadcrumbs.
7. 7Gently toss the dumplings in the skillet to coat them evenly with the golden brown breadcrumbs.
8. 8Serve the Hungarian Plum Dumplings warm.

Substitutions

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