These traditional Polish sweet dumplings are filled with fresh strawberries, making for a delightful summer treat. They're light, fruity, and perfect for dessert or even a sweet meal. The dumplings are soft, tender, and best served with a dollop of sweetened sour cream or a sprinkling of sugar.
Ingredients: (Makes about 25 dumplings)
- 250 g all-purpose flour or high-gluten flour
- A pinch of salt (about 1/4 teaspoon)
- 120 ml boiling water (approximately)
- 300 g strawberries
- 1 tbsp sugar
Instructions:
1. Prepare the Dough:
- In a mixing bowl, add the flour and salt. You can sift the flour for a finer texture, but it's not necessary.
- Pour 100 ml of boiling water into the flour mixture. Stir with a spoon to combine.
- Once the dough cools enough to handle, begin kneading it with your hands. Gradually add more water (if needed) until the dough comes together into a smooth, uniform ball. The dough should be soft but not sticky.
- Knead the dough for about 10 minutes, then cover it with a damp cloth or plastic wrap and let it rest for 20 minutes.
2. Prepare the Strawberries:
- Hull the strawberries (remove the green tops) and chop them into small pieces.
- Sprinkle the strawberries with sugar and let them sit for a few minutes to release some of their juices. Drain the excess liquid before filling the dumplings to avoid soggy dough.
3. Roll Out the Dough:
- Once the dough has rested, divide it into two or three parts for easier handling.
- On a floured surface, roll out each portion of dough to about 1-2 mm thick.
- Using a glass or round cookie cutter (about 8-10 cm in diameter), cut out circles from the dough.
4. Fill and Fold the Dumplings:
- Place a spoonful of the sugared strawberries in the center of each dough circle.
- Fold the dough over to create a half-moon shape, and press the edges together firmly to seal. You can crimp the edges with your fingers or a fork to ensure they are well sealed and won't open while cooking.
5. Cook the Dumplings:
- Bring a large pot of water to a boil. Lightly salt the water.
- Drop the dumplings into the boiling water in batches to avoid overcrowding the pot.
- Stir gently to prevent them from sticking to the bottom. Once the dumplings float to the top, continue to cook them for an additional 3-4 minutes.
- Remove the dumplings with a slotted spoon and drain them well.
6. Serve:
- Serve the dumplings warm with a dollop of sweetened sour cream or a sprinkle of sugar. Alternatively, you can drizzle melted butter over them or dust with powdered sugar for an extra treat.
Notes:
- Flour: Using high-gluten flour will give the dough a chewier texture, but all-purpose flour works perfectly well.
- Strawberries: Make sure to drain the strawberries well after they release their juices. Too much liquid will make it difficult to seal the dumplings.
- Serving Ideas: These dumplings can also be served cold or reheated, and they pair wonderfully with whipped cream, yogurt, or even a simple sugar and cinnamon topping.
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