Polish Steamed Dumplings with Blueberry Sauce

5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 330 kcal


For the steamed dumplings:

  • 20 g Yeast
  • 500 g Flour
  • 1 Cup Milk
  • 3 tbsp Butter
  • 50 g Sugar
  • 2 Pc. Eggs
  • 1 pinch Salt

For the blueberry sauce:

  • 1 Glass Extra blueberry jam
  • 1 Glass Water
  • 5 tbsp Cream


  • Dissolve the yeast in the warm milk in a bowl. Add four spoons of flour, salt and half a teaspoon of sugar and mix well. Cover the bowl with a cloth and let the yeast mixture rise for about 10 minutes. Add the remaining flour, eggs and remaining sugar to the dough and mix well. Melt the butter and add it as well. Cover the dough and let it rise to twice its size. Shape the dough into balls about the size of a fist (they will rise while steaming).
  • Fill a large saucepan with a liter of water and cover with a cloth. Attach the ends of the cloth to the pot ears so that you can place the pasta on the cloth later. As soon as the water boils, place the pasta on the cloth and cover with a lid. Steam the pasta for about 10 minutes. Then put the blueberry jam, water and cream in a small saucepan, bring to the boil briefly and slowly simmer for about 1 - 2 minutes, then refrigerate until ready to use.


Serving: 100gCalories: 330kcalCarbohydrates: 47.6gProtein: 7.2gFat: 12.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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