8 apricots
sugar
3/4 parts flour
1/4 part tapioca starch
1/3 teaspoon baking powder
4oz / 110g vegan cream cheese
4oz / 110g vegan sunflower butter
breadcrumbs
For the dough, mix the cream cheese and the butter with flour, tapioca starch and the baking powder with your hands until it forms a smooth dough that doesn't stick to your hands or to the bowl.
Wash the apricots, and de-stone them by cutting into the apricot from one side (so that it can be closed again). Pour in sugar to fill the stone hole.
Divide the dough into eight pieces, and one by one stretch them out on a plate. Place an apricot inside, and wrap the dough all around.
Boil water in a large pot. Use a spoon to gently put the dumplings inside. Continue to have the water boiling at medium heat. The dumplings will take ~10 minutes to finish, you can easily tell when they are done as they will start to rise from the bottom and float.
Remove the dumplings from the water and place on a plate to rest. Heat three tablespoons of butter in a pan, add four handfuls of breadcrumbs and stir. Add the dumplings, and fry them while turning them frequently so that they get evenly coated with the breadcrumbs. It will take about 3 minutes to fry them.
Mix sugar with cinnamon, and sprinkle generously over each dumpling before eating.
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