Wash the apricots, cut in half at the seam, carefully remove the core and fill with a lump of sugar.
Then cook the potatoes with their peel in enough water, peel them while still hot and mash them very finely with a fork or a potato masher. Knead the spelled flour, wheat semolina, locust bean gum and margarine together with the mashed potatoes to form a homogeneous dough.
For the breadcrumbs, melt the margarine in a pan, add the breadcrumbs and let brown while stirring constantly. Finally, mix in the sugar and, if you like, a pinch of cinnamon or cocoa powder. Set aside the pan with the crumb mixture.
Now divide the dough into 8 pieces (approx. 80 g each). Press the individual pieces of dough flat with your hand, cover the apricot with the dough and carefully shape / roll into a ball between the palms of your hands. If the dough is too dry when molding, lightly grease your hands with oil.
Simmer the dumplings in a large saucepan in gently boiling water for about 10-15 minutes until they come to the top.
In the meantime, for the quick vanilla sauce, mix the pudding powder with sugar and some vegetable milk in a bowl. Bring the rest of the plant-based milk to the boil, stir in the pudding mixture and bring to the boil once, stirring constantly. Then cook on a low flame for about 1 minute. If you are not going to use the sauce straight away, cover it with cling film to prevent skin from forming.
Lift the finished apricot dumplings out of the water, allow to drain, roll in the breadcrumbs and serve while hot on vanilla sauce.
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