Eating sweet dumplings is quite common in Poland, with strawberries being one of the popular fruits to use, along with blueberries. I love sweet dumplings even more than those with meat, at least before coming to Asia. My husband turned me into a meat eater, and now I enjoy all types of dumplings, whether sweet or savoury.
Ingredients: (makes about 25 dumplings)
- 250 g all-purpose flour or high-gluten flour
- A pinch of salt (about 1/4 teaspoon)
- Approximately 120 ml boiling water
- About 300 g strawberries
- 1 tbsp of Sugar
Instructions:
1. Prepare the Dough:
- Place the flour in a mixing bowl (you can sift it if desired) and add the salt.
- Pour in 100 ml of hot water. Mix with a spoon.
- Once the mixture has cooled slightly, begin kneading the dough, adding more water if necessary.
- All the ingredients should easily come together; if not, add a little more water.
- Knead the dough for about 10 minutes until it becomes smooth and uniform.
2. Shape the dough into a ball and set it aside for about 20 minutes.
3. Preparing the Strawberries:
- Meanwhile, hull and chop the strawberries into small pieces.
- Sprinkle sugar over them and let them release their juices.
- Drain the strawberries.
4. Roll out the Dough:
- After resting, divide the dough.
- Flatten the dough pieces and roll it out into a very thin sheet (about 1-2 mm thick)
- Cut out circles from the dough using a glass or cookie cutter.
5. Folding the Dumplings:
- Add a spoonful of strawberries onto each dumpling wrapper.
- Fold the wrapper in half and seal the edges tightly.
6. Cooking the Dumplings:
- Drop the filled dumplings into boiling water.
- Stir gently to prevent sticking to the bottom.
- Cook for about 3-4 minutes from the moment they start floating, then remove the dumplings using a slotted spoon.
7. Serve the strawberry dumplings with sweetened sour cream or sugar, if desired.
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