Bananas Foster Vegetarian

Let's Cook

1. Step 1.

   Prepare the Cocoa All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins. Keep covered with a damp towel to prevent drying.

2. Step 2.

   In a large skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add 1 cup light brown sugar, ½ teaspoon kosher salt, and ½ teaspoon ground cinnamon. Cook for 2 to 3 minutes, stirring constantly, until the sugar is mostly dissolved and the sauce has slightly thickened.

3. Step 3.

   Add the halved bananas to the skillet, increase the heat to medium-high, and sauté for 4 to 5 minutes, flipping the bananas once, until they are light brown on both sides.

4. Step 4.

   Remove the skillet from the heat. Pour in ⅓ cup Banana Liqueur and ⅓ cup rum; do not stir. Carefully ignite the liquid with a long-reach lighter and let the flame die out naturally, about 1 minute.

5. Step 5.

   Using tongs or a spatula, remove the bananas from the pan, shaking off excess sauce so most remains in the pan, and transfer them to a cutting board.

6. Step 6.

   Return the sauce-filled pan to medium-high heat and simmer for 1 to 2 minutes, stirring occasionally, to cook off the alcohol and thicken the sauce slightly. Remove from heat and let cool.

7. Step 7.

   Once the bananas are cool enough to handle, chop them into small pieces. When both the bananas and sauce have cooled to room temperature, combine them in a bowl and stir to incorporate. Cover and refrigerate for at least 30 minutes before using.

8. Step 8.

   Form the dumplings using the chilled filling according to the dumpling-forming instructions on the referenced page.

9. Step 9.

   Pan-fry the dumplings according to the pan-frying instructions on the referenced page until golden brown and crispy.

10. Step 10.

    Serve the warm dumplings on a platter surrounding scoops of vanilla or banana ice cream. Drizzle everything with additional Banana Liqueur.