Life In LC

Fruit Dumplings

in Firehose/Headline Feed/Latest/Rotator/Seasoned At Sea by

52 weeks of baking – Czech Republic

These little fruit dumplings are from the Czech Republic and make for a lovely low sugar dessert. Traditionally stone fruit like plums and apricots are wrapped in a yeast dough and cooked in simmering water until they are plump. I stuffed mine with strawberries and blueberries, served with melted butter and a sprinkle of ground poppy seeds with powdered sugar. The dough has a little sugar and you can optionally put some sugar inside of the dumplings with the fruit but I found my fruit sweet enough. The additional dusting of sugar to serve with the dumplings makes for just the right amount of sweetness.

 










Fruit Dumplings


  • Yield:
    16 dumplings
  • Category:

Ingredients

Dough

  • 2 c all purpose flour
  • 1 1/2 tsp. yeast
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 3/4 c milk
  • 1 tbsp. butter, melted
  • 1 egg yolk

Filling

  • 1/2 lb fruit – plums, apricots, strawberries, blueberries
  • sugar (optional)

To serve

  • 3 tbsp. poppy seeds
  • 2 tbsp. powdered sugar
  • 1/4 c butter, melted

Directions

Dough

  1. In a stand mixer with a hook attachment mix all of the ingredients for the dough together until you get a smooth and springy dough, about 4 minutes. Cover and let rest for 1 hour.

To fill dumplings

  1. On a floured surface roll the dough out into a 12-inch square and cut into 16 squares. Working with once piece at a time put a square of dough into the palm of your hand, add your fruit and sugar if desired. Pinch the dough together to fully enclose the fruit.
  2. Place the dumplings seam side down on a flowered surface and cover with a cloth to prevent them drying out while you shape the rest of the dumplings.

To cook

  1. Put a large pot of lightly salted water on to boil.
  2. Turn down to a gentle simmer and put in 6 dumplings at a time, cook for 8 minutes, turning occasionally. Remove with a slotted spoon. If you are doing bigger firm fruit, poke it with a knife to check for how soft the fruit is.

To serve

  1. Grind the poppy seeds in a food processor or spice mill until they start to clump together, mix in the powdered sugar.
  2. Drizzle the warm dumplings with melted butter and sprinkle on the poopy seed mixture.

For more click to continue on to http://www.seasonedatsea.com

Latest from Firehose

Cachapas

52 weeks of cooking – Street Food I have a fondness for
Go to Top