Vegan Dumplings with Quince and Coconut Cream
Breakfasts • Russian
Description
This recipe was shared with us by Sarah Johnson, the head chef at 'Dumpling House'.
Ingredients
- Wheat Flour 25 oz
- Water 10 fl oz
- Safflower Oil 5 fl oz
- Sugar 5 oz
- Quince 1⅒ kg
- Light Raisins, Seedless 0 oz
- Coconut Liqueur 15 fl oz
- Honey 5 oz
- Starch film 0 oz
- Meyer Lemon Juice 5 fl oz
- Vanillin 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Sift the flour into a mound on the work surface. Make a well in the center and add the remaining ingredients for the dough: 280 ml of water, 2 tablespoons of sunflower oil, a pinch of sugar, a pinch of salt, and 50 grams of starch.
Step 2
Lift the flour from the bottom up towards the center and knead into a stiff, slightly sticky dough. Cover it with plastic wrap or a damp towel. Let it rest for 30 minutes at room temperature.
Step 3
Sort the raisins and soak them in hot boiled water for 40 minutes.
Step 4
Dice the quince into small cubes and sauté in 60 ml of sunflower oil. Add raisins, 120 grams of sugar, and honey, then simmer for a while.
Step 5
Add 88 ml of coconut cream and lemon juice to the fruits, mix thoroughly, and chill.
Step 6
Prepare the sauce: Bring 400 ml of coconut cream to a boil, then add 50 grams of sugar and a pinch of vanilla. Dissolve 1 gram of starch in water. Gradually add it to the cream while stirring constantly.
Step 7
On a floured surface, roll out the dough thinly (0.5–0.7 cm). Use a cutter to cut out circles. Place the filling on each circle.
Step 8
Place a circle of dough with the filling in the palm of your hand and gently pinch the edges together. Bring the ends of the crescent together and seal them by pressing firmly with your fingers to ensure they stick. Repeat this process with the remaining dumplings.
Step 9
Place the dumpling preparation on a board or flat plate and transfer it to the freezer until you're ready to eat them.
Step 10
Cook the dumplings in salted water for 10–12 minutes. Serve with sauce.
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