My dumplings are steamed out, which gives them the fluffiness and smoothness of a doughy texture. You can, of course, fill them up with anything you want. Fresh fruits or marmalades.
However, My Blueberry Sauce is delicious, it has perfect consistency and sweetness to it. If you use marmalades or fresh fruits, be careful as the filling gets quite hot within.
You can top them up with icing sugar and cocoa powder or poppy mixed with icing sugar. My favourite is as per following.
Steam with me and have a bite of heaven.
Note that Blueberry Dumplings with Cinnamon Butter are suitable for kids 2 plus, because of a possible egg white intolerance. Preferably serve as a dessert with homemade marmalades or fresh fruits only.
Total Time: 1 hour + 1 hour chill of The Dumplings and blueberries
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200g of fresh or frozen blueberries, washed
40g of vanilla sugar
1 tablespoon of lemon juice
2 tablespoons of vanilla powder pudding mix
150g of semi-coarse flour, sifted
150g of plain flour, sifted
20g of fresh yeast
1 cup of lukewarm milk
30g of caster superfine sugar
2 whole eggs
15 knobs of butter, melted (a knob per dumpling)
7 teaspoons of ground cinnamon (½ teaspoon per dumpling)
15 teaspoons of caster superfine sugar (1 teaspoon per dumpling)
The Blueberry Sauce
Place blueberries into a deep mixing pan and sprinkle with vanilla sugar. Let it work for at least an hour, so they absorb the sugar and release the juice.
Then, heat up a medium deep pan on a medium heat. Once the blueberries start melting, taste and flavour up with sugar, if necessary. Add 1 tablespoon of lemon juice and sprinkle with 2 tablespoons of vanilla powder pudding mix. Mix until smooth and thick texture, takes around 2 minutes. Mold the blueberries into a jar and let it cool down entirely.
Next, activate the yeast.
In a coffee mug pour a lukewarm milk. Sprinkle with yeast and 1 teaspoon of sugar. Give a good stir and place in a warm place to rise, for about 30 minutes.
Meanwhile, place flours in a large mixing bowl. Add a pinch of salt, sugar and eggs.
Add the risen yeast and little bit of milk. Start kneading a dough with a spoon or hands. Add more milk if necessary. The dough should be elastic and smooth.
Sprinkle with flour, cover with a clean cloth and place in a warm place. Let it work for about 30 more minutes.
Next, place the dough on your working board. Sieve with a flour and roll it out. Create small round shapes by using a coffee mug, for instance.
Place 1 teaspoon of blueberries on top of each. Nicely wrap the dough around it and create a small ball. Continue with all of them. Put a clean cloth over them and let them rise for 30 more minutes. Never underestimate the time of rising.
In a steam pot filled with hot boiling water you place the dumplings in a top basket. Cover with a lid and steam for about 10 minutes, depending on the size of dumplings, of course.
They need to rise and the dough cannot be raw. Check the bottom of one of them and poke with a wooden skewer.
Next, melt the butter in a frying pan. Place the dumplings on the melted butter and nicely bake the bottoms to get a beautiful crunch to it. Yummy.
Transfer the dumplings onto a serving plate, sprinkle with cinnamon mixed with sugar. Pour the rest of melted butter over them. The more butter, the yummier!
Makes 15 medium dumplings.