Fruit Filled Dumplings -

Fruit Filled Dumplings

Ingredients

600 g pitted cherries, strawberries, blueberries or pitted plums
200 g sugar, or as required

PASTRY

330 g flour, sifted
1 teaspoon salt
4 egg yolks
2 cups warm milk

Method

1. Wash fruit. Place in a saucepan with sugar and bring to the boil, stirring constantly. Take care that it does not burn.

2. Sift flour and salt into a large mixing bowl and make a well in the centre. Whisk egg yolks and milk and pour into well. Slowly, with a wooden spoon fold in flour until the dough forms a ball. Knead well. Cover with a cloth and set aside for about 30 minutes.

3. Transfer dough to floured board and knead again. Dough should be very smooth. Add extra flour if necessary. Roll out until thin. Cut into small rounds about 5-6 cm in diameter.

4. Place about 1 small teaspoon prepared filling (see above) on dough round and fold over. Pinch edges to seal, pull out ends to form horns and curl under base of dumpling.

5. Fold under 2 end tails closest to folded edge so that they touch. Place on floured board with tails underneath until ready to cook.

6. Half fill a large saucepan with water and bring to the boil. Drop in about 10 dumplings at a time. Simmer for 5-10 minutes or until they rise to the surface. Use a large perforated spoon to remove when cooked. Drain.

7. Serve with extra fruit filling.

Related food category:

• Dessert