Ingredients (for five people):
- 500g of vegan alternative to yogurt nature
- 200g vegan alternative to sour cream
- 14 tablespoons semolina
- 2 tablespoons flour strudel
- 3 teaspoons egg replacer powder
- 6 tablespoons sugar
- 2 packs vanilla sugar
- sunflower oil
- berry mix, frozen or fresh
- 1 tablespoon cornstarch
- sugar to taste
- icing sugar
- Line colander with a clean, thin cloth and hang it in a bowl. Give alternative to yogurt into the cloth, folding the ends over and let it rest at least 2 hours (better overnight), until it’s drained.
- Mixing soybean curd with alternative to sour cream, fold in semolina, flour, egg replacer powder, a pinch of salt, sugar and vanilla sugar. Cover and let it rest in the fridge for 2 hours.
- Heat a little vegetable oil in a pan, fry the bread crumbs and set aside.
- Boil 1-1½ liters of water in a high pot. Once the water boils, reduce to medium heat.
- Prepare a cup with cold water and 2 tablespoons. Take 1 heaped tablespoon of the semolina curd mass and smoothen it with the inner side of the second spoon to create a nice dumpling shape. Moisten both spoons after each step. Dunk the spoon in the boiling water and let the dumplings slide in carefully. Repeat the steps until the mass is ended up. The dumplings are finished when they start to float on the surface of the water. Now they can be removed with a trowel.
- Roll finished dumplings in fried breadcrumbs while still hot.
- Boil mixed berries in a pot, sweeten to taste and add cornflour while stirring. Sprinkle dumplings with icing sugar and serve with hot berry sauce.
Our tip: Taste even delicious with strawberry dessert sauce!