Vegan Cottage Dumpling Magic

Using a fork, mix the semolina with the Fino Vegajó Cottage. Add the semolina gradually until you achieve a mass that is easy to shape but not too firm. Add a pinch of salt and let the mixture rest for at least 1 hour.

Toast the breadcrumbs in the vegan margarine until golden brown. You can jazz them up with cinnamon and sugar or grated lemon zest. Set aside while the dumplings are being prepared. With wet hands, shape small dumplings from the mixture and cook them in lightly salted, boiling water until they rise to the surface. Watch the dumplings closely to ensure they don't fall apart; the cooking process is faster without eggs and dairy protein.

Remove the cooked dumplings with a slotted spoon and roll them in the toasted breadcrumbs. Serve with Fino Vegajó Vegan crema and powdered sugar.