Ingredients
| 400g Nomix gluten-free flour |
| ca. 260 warm milk |
| 8 g sugar |
| 20g yeast |
| 1 egg |
| 2.5g salt |
| Fruit (apricots, strawberries, blueberries, when out of season-plum jam) |
| sugar, cinnamon, butter, curd cheese - for finishing |
How to prepare
Crumble the yeast into milk, add the rest of the dough ingredients and knead the dough. Let stand for a couple of minutes (ca. 5) and process.
Separate the dough into small, equal parts and press them flat. You can form them using greased palms. Wrap fruit into the dough (for example apricots, blueberries) and close well. Place the balls seam facing downwards on a flour dusted surface and let rise under a dishcloth. Carefully place the well risen dumplings on a greased steamer and steam cook them under a pot lid (or an arched bowl) for about 6 minutes. When cooked, prick each dumpling with a fork.
I’ve had fantastic experience with the grandmother’s steamer. Stretch a piece of cloth or an older small dishcloth over a wider pot containing some water and fix it using a piece of string. Boil the water, and you can start placing the dumplings on top of the cloth. Cover them with a deeper bowl which does not touch the dumplings. It is good to fill the dumplings with fruit with such tempo that allows you to cook them in time for the waiting dumplings not to overproof.
Sprinkle the cooked dumplings with lumps of the curd cheese, cinnamon, sugar and melted butter.
