Hungarian vegan curd cheese dumplings
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Cuisine: Hungarian
Ingredients
Scale
- 150 g millet
- 300 ml plant-based milk
- 80 g polenta or semolina
- 100 ml water
- coconut sugar, date-or agave syrup to taste
- 1/2 tsp of vanilla
- 1 juice and zest of one big lemon
- instants oats and desiccated coconut
- raspberry jam and/or fresh raspberries
Instructions
- First, you need to *soak your millet in cold water for at least 5 hours. Then you need to it them a few times. Put your millet and milk a in larger pot and bring to boil. Add the water and let it simmer. Before the millet gets very soft add the polenta or semolina and stir well. Add more milk if needed. Cook until it gets thick and the millet turns nice and soft. Just add some more liquid if needed but you want a nice and thick “dough”. Turn the heat off and add the juice and zest of the lemon, the vanilla and the sugar or syrup your choice. Add as much as you like. I used date syrup and I personally don’t like it too sweet. Let it cool for around 20 minutes.
- Prepare your oats and coconut. With wet hands shape little balls and fill them with either jam or raspberries. Don’t use too much jam. Roll your dumplings into instants oats or desiccated coconut and serve with some soy yogurt. I also mixed some vanilla in my yogurt but if you like it sweeter and some sugar or syrup. You can also eat them fresh but I personally prefer them the next day cold.
Notes
*soaking your millet will make it much easier to digest.