As a child coming home from school I was always excited to see what my mom would serve for lunch. My stomach rumbling of hunger I was almost running the steep way from the bus stop to home and what a wonderful delight it was to discover these sweet dumplings steaming on my plate. Though not homemade my mom used to buy the dumplings already filled with sweet plum jam from the small grocery store in the next village and serve them with a delicious vanilla sauce. Some days ago I was remembering those days and all those forgotten traditional delights and dishes. I was missing home so much that I decided to bring back some memories and make this dish by myself. It turned out well enough to get back the taste of these days though it was not perfect.
This dish, originally coming from Austria, is perfect as a dessert but also very filling. It can easily make a main dish by itself. The recipe calls for eggs and as I mentioned in earlier posts we rarely eat eggs but I make exceptions for traditional dishes and cake recipes which would just not turn out well with substitutes.
This dish, originally coming from Austria, is perfect as a dessert but also very filling. It can easily make a main dish by itself. The recipe calls for eggs and as I mentioned in earlier posts we rarely eat eggs but I make exceptions for traditional dishes and cake recipes which would just not turn out well with substitutes.
Makes 6 dumplings.
Ingredients:
For the plum jam:
- 1.5 lb plums
- 2/3 cup brown sugar
- 1 cinnamon stick
- 4-5 cloves
For the dumplings:
- 3 Tbsp. lukewarm milk
- 1 Tsp. active-dry yeast
- 1 Tsp. brown sugar
- 2 Tsp. flour
- 2 cups unbleached white flour
- 2 Tbsp. brown sugar
- 1 egg+ 1 egg yolk
- ½ Tsp. grated lemon zest
- 3 ½ Tbsp. softened butter
- Pinch salt
For topping:
Powdered sugar, poppy seeds, melted butter to taste
Method:
For the jam wash the plums, cut in half and remove the pit. In a pot arrange the plums with the cut side downwards and then sprinkle the sugar over it. Also add the cloves and cinnamon stick. Cover and let it stand over night to soak.
The next day you will see the plums have given out lots of juice. On low-medium heat let the plums simmer for about 1 ½ hours without stirring. Stir and let simmer for 30 more minutes with occasional stirring. Take off heat.
For the dumplings mix milk, yeast, 2 Tsp. flour and 1 Tsp. sugar. Leave it in a warm place for 10 minutes. The mixture should foam.
In a large bowel add the flour and pour the yeast mixture over it. Add egg, egg yolk, 2 Tbsp. sugar, lemon zest, salt and softened butter. With your hands incorporate all ingredients and knead well till you have a smooth dough. Cover and let it rest in a warm place for about 30 minutes. Knead again well and divide into 6 portions. Roll out into balls and cover again. Let rest for 10-15 minutes. In the meantime heat water in a large pot and slightly salt it. Let it come to a boil, then turn heat to medium-low. Add the dumplings. The water should not boil anymore at this point. Cover the pot and let the dumplings soak for 15-20 minutes. Remove from water and immediately top with some melted butter. Sprinkle some powdered sugar and poppy seeds over it. Serve with the plum jam.
Ingredients:
For the plum jam:
- 1.5 lb plums
- 2/3 cup brown sugar
- 1 cinnamon stick
- 4-5 cloves
For the dumplings:
- 3 Tbsp. lukewarm milk
- 1 Tsp. active-dry yeast
- 1 Tsp. brown sugar
- 2 Tsp. flour
- 2 cups unbleached white flour
- 2 Tbsp. brown sugar
- 1 egg+ 1 egg yolk
- ½ Tsp. grated lemon zest
- 3 ½ Tbsp. softened butter
- Pinch salt
For topping:
Powdered sugar, poppy seeds, melted butter to taste
Method:
For the jam wash the plums, cut in half and remove the pit. In a pot arrange the plums with the cut side downwards and then sprinkle the sugar over it. Also add the cloves and cinnamon stick. Cover and let it stand over night to soak.
The next day you will see the plums have given out lots of juice. On low-medium heat let the plums simmer for about 1 ½ hours without stirring. Stir and let simmer for 30 more minutes with occasional stirring. Take off heat.
For the dumplings mix milk, yeast, 2 Tsp. flour and 1 Tsp. sugar. Leave it in a warm place for 10 minutes. The mixture should foam.
In a large bowel add the flour and pour the yeast mixture over it. Add egg, egg yolk, 2 Tbsp. sugar, lemon zest, salt and softened butter. With your hands incorporate all ingredients and knead well till you have a smooth dough. Cover and let it rest in a warm place for about 30 minutes. Knead again well and divide into 6 portions. Roll out into balls and cover again. Let rest for 10-15 minutes. In the meantime heat water in a large pot and slightly salt it. Let it come to a boil, then turn heat to medium-low. Add the dumplings. The water should not boil anymore at this point. Cover the pot and let the dumplings soak for 15-20 minutes. Remove from water and immediately top with some melted butter. Sprinkle some powdered sugar and poppy seeds over it. Serve with the plum jam.
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