These tender dumplings only clouds! They melt in your mouth, and to lose them is extremely difficult! Juicy, tender, and even if my delicious sauce? In General, you go and help yourself! By the way, after reviewing all of the recipes of the dumplings of the site, was surprised to find that this dough for dumplings on our website is not, and it is like no other is best suited for dumplings with berry, soft after cooking, no tears and the berry juice does not follow, therefore, highly recommend to pay attention to it.
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First you need to make a thick custard. Better to do it the night before and let the cream overnight in the fridge, it thickens better and stabiliziruemost and it will be easier to work with. A glass of milk or low-fat cream (250 ml) to bring almost to the boil, add the sugar and vanilla (I have powdered sugar with natural vanilla if you have vanilla, add it at the end). Separately mix cornstarch, egg and a little milk, introduce the mixture into the boiling milk, cook on low heat until thick. Instead of cornstarch you can use flour, but the cream with the flour obtained is more viscous and it is more difficult to work. Ready cream cool completely and place in the refrigerator.
Now a few words about the test. It will be custard. Unlike the test on the yogurt and sour milk, it is very soft and tender, the dumplings you can eat with lips. But for berries and very juicy toppings I add also the egg.
So a glass of boiling water where we add a pinch of salt pour the 1.5 cups of flour.
Stir until smooth and leave to cool slightly
And in the meantime we will wash and completely dry the berries.
The dough is slightly cooled, add to the egg and knead until smooth
Then add flour (about 0.5 Cup) 2-3 tbsp vegetable oil (I olive). Of a viscous, stick to hands mass will stretch a docile and pleasant to work with dough. Thanks to oil the dough more elastic, does not tear, it out thinly, it is less of flour, and most importantly berry juice (berry juice, sugar) does not follow, neither in raw nor ready-made dumplings (with proper selaplana edges, of course)
The finished dough is covered and I give it to Mature for another 20-30 minutes
Then the dough is divided in half, one part waiting for the second I roll, a Cup cut out circles
On the circle of dough to put 2 pieces of raspberries, top with about 0.5 teaspoon per custard (as you can see he is frozen), top with 2 raspberries and a good close up of the region. The cream is sweet enough so sugar is not needed
I made the dumplings with cream of half of the test, the second half went for dumplings with cherry, dumplings with cherries is a must have (mandatory presence) every summer, without in any way;-)) So if you do dumplings only cream the amount of cream you can slightly increase
Throw dumplings in boiling salted water, I still a teaspoon of vegetable oil add and cook after them Bob up another 5-6 minutes. It is best to cook them in small batches 6-7 PCs
For the sauce, mix about 2 tbsp of custard, the same amount of sour cream and as many fresh raspberries
Blender not necessary, just shake well with a fork, very tasty it turns out!
Take out the dumplings with a slotted spoon, gently pour the melted butter
Pour the sauce. All!