John Myers
Fruit Dumplings
The perfect fruit dumplings recipe with a picture and simple step-by-step instructions.
- 1 Can Peach
- 500 g Sifted flour
- 1 Pc. Egg
- 100 ml Milk
- 0,75 Pc. Yeast cubes
- 1 pinch Sugar
- 250 g Quark
- 1 Pc. Vanilla pod
- 5 tbsp Butter
- Drain the peaches very well so that they are hardly moist. Collect the fruit juice separately. Cut half of the peaches into small cubes. Refine the quark with vanilla pods and orange zest (approx. 1 teaspoon) and stir until creamy.
- Put the sifted flour, egg and salt in a bowl. Carefully heat the milk so that you can easily stick your finger into the milk. Crumble the yeast into the milk. Stir milk and yeast together until the yeast has dissolved in the milk. Add this mixture to the other ingredients in the bowl and stir with a wooden spoon. Mix everything together to form a mass. “Beat” the dough sideways, pulling upwards, so that the dough gets air from below. Until the dough comes off the wooden spoon by itself.
- Sprinkle the dough with flour and put it in a quiet (!) Warm place (bed, door closed!). Let the dough rest until it has risen to the maximum. It has risen optimally when the dough tears on the surface. Knead the dumpling dough on a floury surface and cut off fist-sized pieces. Shape these dumplings flat in the palm of your hand.
- Prepare the desired amount of dumplings and place on a steam sieve (make sure that the water does not flood the sieve even when it is boiling). When placing it on the sieve, leave enough space between the dumplings (approx. 2 cm) so that they do not stick together. Steam the dumplings until they have approx. Doubled their size (approx. 10-12 minutes).
- Let the butter melt in a saucepan. Put the dumplings from the pot directly on the plate. Pour the quark cream generously over the dumplings. Scatter cinnamon and powdered sugar over the quark mixture, pour over the hot butter. Pour fruit juice over the dumplings as desired. Decorate the plate with peach wedges.
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