Mix the flour with the dry yeast and salt. Put the soy milk, margarine, applesauce and coconut blossom sugar in a pan and heat gently. Caution, do not boil, just heat it lukewarm. Add the liquid to the flour mixture and knead it into a smooth dough. Cover and let the dough rise in a warm place for at least 30 minutes.
For the plum jam, cut the soft plums into small pieces. Put in a pan, mix with orange juice, cinnamon and rum and reduce over medium heat for about 10 minutes. Stir again and again as the plum jam burns slightly.
After half an hour, shape the dough into a roll and cut into four pieces. Press the pieces of dough flat, put some plum jam in the middle and seal well to form a ball. It is important that the yeast dumplings are tightly closed and that the plum jam does not leak when cooking. Place the yeast dumplings with the seam down on a floured baking sheet, cover with a tea towel and let rise in a warm place for about 30 minutes.
Preparation with steam: Put the yeast dumplings in the cooking container and steam in the steamer for approx. 10 minutes.
Preparation in the pot: Boil a large pot with plenty of water. Carefully place the dumplings in the hot water with the seam up and cook covered for about eight minutes. Then turn the dumplings and cook for another seven minutes.
Prick the finished yeast dumplings a few times with a toothpick so that they don`t collapse.
To serve, sprinkle with melted margarine and a little poppy seed and sugar mixture. The yeast dumplings are also delicious with vanilla sauce.
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