German Steamed Dumplings With Blueberry Sauce
Description
This was delicious. The dumplings are super light and spongy and just soak up the sauce, very yummy. The texture was a bit like steamed sponge cake, even though it calls for much less egg. I'd recommend pouring a little bit of sauce at a time, clintonhillbilly is right that hot dumplings and cold sauce are a terrific contrast, but if you douse them with sauce the dumplings cool off too fast. I'll definitely make this again, maybe with other berries or fruit.
Ingredients
- 1 packet yeast
- 1/4 cup lukewarm water
- 1/2 cup milk, scalded
- 2 tablespoons sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 egg, well beaten
- 1 1/2 to 3 cups sifted all-purpose flour
- 1 pint of blueberries
- 1/2 cup sugar
- a little water
- 3/4 teaspoon lemon juice
Directions
- Add yeast to water, let stand a few minutes then stir until dissolved.
- Combine scalded milk, sugar, butter, salt, and egg. Cool to lukewarm and stir in yeast mixture.
- Add enough flour to make stiff dough. Cover and let rise until doubled.
- Turn onto lightly floured board and knead lightly until smooth.
- Roll out to 1/2-inch thickness and cut into 2-inch rounds. Cover and let rise until doubled.
- Lightly grease steamer basket, cover and steam for 10 minutes.
- Combine blueberries and 1/2 cup of sugar in a saucepan, and add a little water (I pass the saucepan under running water from the faucet). Bring to a boil and stir so that sugar dissolves. Simmer until blueberry juice turns syrupy and add lemon juice.
- Remove from heat and pour into a bowl. Chill in refrigerator while dough for dumplings rises.
- Ladle blueberry sauce over dumplings as they come out of the steamer.
