Recipe by

Visit website

This month's host of International Food Challenge, Saraswathi Tharagaram (Sara's Yummy Bites) is taking us on a culinary tour of Bavaria region in Germany. Germany is located in Western Europe. The topography of the country is varied, and includes regions of deep forest and high mountains, as well as a wide valley surrounding the Rhine, Germany's largest river. The highest mountain peak, the Zugspitze, lies on the border with Austria. Less than 3 percent of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches, as well as grapes for wine production, are...


Servings

8 dumplings

Total time

65 minutes

Cuisines

German

Courses


Ingredients

  • 2 cups all purpose flour
  • 0.5 cup milk
  • 1 tbsp sugar
  • 1 tbsp Egg water
  • 1 tsp lemon zest
  • 1 tsp salt
  • 0.5 cup milk
  • 2 tbsp sugar
  • 0.5 tsp vanilla
  • 2 tbsp butter
  • 0.5 cup heavy cream
  • 0.5 tsp vanilla
  • 2 ~ 3 tbsps Sugar

Method

  1. Make the Dough for Dumplings: Combine all the ingredients. Knead for 4~5 minutes until a soft, pliable dough forms. Cover and rest for 1 hour or until the dough is double in size.
  2. Make the Poaching Liquid: Heat the milk with butter and sugar until both butter and sugar is melted. Cool the mixture and stir in vanilla crush. If using vanilla bean, then scrape the seeds out and add to the milk mixture along with the bean while heating. Discard the bean.
  3. Spray a 9"x9" square baking dish or a cast iron skillet.
  4. Once the dough is doubled in volume, punch it down gently and divide it into 9 equal pieces. Place the pieces in the prepared baking pan or skillet. Cover and let rise for another 40~60 minutes or until doubled.
  5. In the meantime, preheat the oven to 375°F.
  6. Pour the poaching liquid on the dumplings and cover the pan. Bake for 20 minutes. Uncover and bake for another 10~15 minutes or until the top of the dumplings are golden. If using a cast iron skillet, place the skillet on the stove and cook for 8~10 minutes to brown the bottoms. Cool slighlty before serving.
  7. For the Vanilla Sauce: I have seen recipes using vanilla pudding mix to make the vanilla sauce. I kept it really simple and added the vanilla crush to the cream, refrigerated it for a little bit, then beat it until light and fluffy along with sugar.
Contains allergens

✅ Egg

✅ Dairy

You may also like