Lenten dumplings with quince and coconut cream

Sift the flour into a mound on the work surface. Make a well in the center and add the remaining ingredients for the dough — 280 ml of water, 2 tablespoons of sunflower oil, a pinch of sugar, a pinch of salt, and 50 grams of starch.

Lift the flour from the bottom up to the center, knead a firm, not very sticky dough. Cover it with plastic wrap or a damp towel. Leave it for 30 minutes at room temperature.

Sort the raisins and soak them in hot boiled water for 40 minutes.

Cut the quince into small cubes, fry in 60 ml of sunflower oil, add raisins, 120 grams of sugar, honey, and simmer a little.

Add 88 ml of coconut cream and lemon juice to the fruits, mix thoroughly, and chill.

Prepare the sauce: bring 400 ml of coconut cream to a boil, add 50 grams of sugar and vanillin. Dissolve 1 gram of starch in water. Gradually add it to the cream while stirring constantly.

On a floured work surface, roll out the dough thinly (0.5–0.7 cm). Cut out circles with a cutter. Place filling on each circle.

Place a circle of dough with filling on your palm and carefully pinch the edges. Join the ends of the crescent and press them tightly with your fingers to seal. Make the remaining dumplings in the same way.

Place the dumpling preparation on a board or flat plate and send it to the freezer until you want to eat them.

Boil the dumplings in salted water for 10-12 minutes. Serve with sauce.