Steamed Dumplings with Summer Berries

Despite September being around the corner, Summer isn't over yet. Ireland has really surprised me this year, and I can honestly say that the weather was fantastic in the last few months, and the sunshine is still going to keep us warm. But this is not a weather forecast blog, so I will now proceed with the recipe.

You are looking at the photos, and you probably have one question in mind: is this a meal or a dessert? You will be happy to hear it can be both! Light, spongy, and fluffy dumplings, served with berry coulis, fresh fruit and sour cream - a perfect summer dinner for me, and one of my partner's favourite snacks to eat all day long. 

I love how much sauce these dumplings soak up, and how amazing they look. You can fill them with wild blueberries or plums, or you could serve them with savoury sauce and vegetables. I also love covering them with melted butter, brown sugar and cinnamon. Yum!!! One of my favourite summer dinners was pasta with strawberries, sugar and cream, but this tops it off! You should give it a go!

Ingredients (12-15 pieces):
  • 1/2 kg flour
  • 1 cup milk
  • 2 eggs
  • 3 tbsp melted butter
  • 30g fresh yeast or 3 tsp dry yeast
  • salt
  • sugar
  • berries
  • sour cream

In a cup or bowl, combine fresh yeast, 1flat teaspoon of sugar, milk and 1 tablespoon of flour. If you are using dry yeast, place all, except flour, in a tall container. Leave it aside in a warm place to foam up and/or double in size.

Put flour in a bowl, and make a well in a centre. Add eggs and the activated yeast mixture, and combine the dough together until it comes away from the sides of the bowl. Then add the cold, melted butter and a pinch of salt, and knead until smooth. Place back in a bowl, cover with tea towel, and leave it in a warm place to rise, for about 1 hour.

When the dough has doubled in size, take it out, divide into 12 or more pieces, and shape into balls. Place them on a floured surface, cover with tea towel, and leave again to rise.

Fill a pot with water and boil. Once boiling, place a splatter screen on top, cover with tea towel, the arrange the dumplings on top, and cover with a bowl. Cook for about 10 minutes. Make sure that water does not touch the dumplings. They are ready when fluffy and light.

Serve with berry coulis, fresh fruit, sugar and sour cream. Alternatively, with melted butter, sugar and cinnamon. Or you can fill them with any fruit of your choice before shaping.



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